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14 September, 2015

LENTILS (BELE) & PULSES (KAALU) MASALE DOSA / DOSAY

Posted in : BREAKFAST RECIPES, CHUTNEY, SWEETS / UNDE/LADDU / BURFI / HOLIGE/POORAN POLI / HALWA on by : Divya Suresh Tags:

A very healthy, easy, protein-rich and winter special, dosa / dosay …..yes….we can say so, because it doesn’t need fermenting, it only needs soaking. Soak for 4 to 6 hours or overnight, grind it to a smooth batter and…make dosay/dosa immediately. It turns out soft , crispy, yummy. And also very tasty version of dosa / dosay. Like adai dosay/dosa, we should add whole red chilies while soaking and grind along with rest of ingredients. Actually it tastes entirely different. It is protein rich food and very filling and no need to say that healthy too. Though not fully diabetic friendly recipe, but they can also consume once in a while as it has got more amount of lentils and pulses and very less amount of rice. We can also make it using red rice, and then it will be still more suitable for diabetic people as red rice contains more fiber.

 

This time I replaced certain pulses with other different kind of pulses and this time I served dosa with authentic kaayi chutney & banana-walnut semolina bath(sugarless)

 

                         

 

Please do check here for more dosay recipes ⇒ ragi masale dosayKakatiya special dosaymenthya soppina dosaydalia/broken wheat dosayRave dosaychakuli/sponge dosayragi dosayhealthy dosayPotato dosaychocolate dosaysemolina-lentil adai dosaymasale dosayset dosaytraditional Uttapavermicelli/shavige Uttapa

 

Do check other chutney recipes  ⇒    authentic kaayi chutney (with rice) , fresh coconut chutney (for Idly,dosa,rotti),  raw mango chutney , nellikayi mosaru chutney , menthya soppu chutney , nellikayi-pudina chutney , nellikayi-kottambari chutney , bettada nellikayi chutney , Guava chutney , hagalakayi chutney , mango-sprouted methi chutney , mint/Pudina chutney , almond/badami chutney , winter carrot chutney , carrot chutney , kadalebele chutney , Anjoora/anjeer chutney , sweet & green chutney , Pineapple chutney

     

     Ingredients :

  • Toor Dal – 2 tbsp
  • Black gram (whole) – 2 tbsp (replaced it with rajma/Kidney beans)
  • Split black gram – 2 tbsp
  • Bengal gram – 2 tbsp
  • Green gram – 2 tbsp
  • Yellow gram – 2 tbsp
  • Red gram (Masoor ) whole – 2 tbsp (replaced it with 3 tbsp of chickpeas/chole)
  • Red gram (masoor)  Split – 2 tbsp
  • Lobia/ Black eyed Pea – 3 tbsp (addition)
  • Rice (sona masoori) – 1 cup
  • Sago (sabbakki) – 1/2 cup
  • Beaten rice (avalakki, poha) – 1/4 cup
  • Fenugreek seeds -1 tbsp
  • Red chilli – 8 nos., ( 5 byadigi (color) & 3 Guntur (spicy))
  • Salt to taste
  • Oil/ghee to smear

    PROCEDURE :

  • Gather everything in a container/big bowl
  • Wash and soak everything together for 4 to 6 hours or overnight
  • Drain all the water, by adding salt grind into smooth batter
  • Heat the griddle and pour a laddle full of batter and spread it in circular shape
  • Smear oil/ghee on it, flip n cook the other side also and stuff inside the onion-potato subji/palya here or Potato- fresh green peas subji/palya
  • Fold it like masala dosa (I have folded it in triangular shape)
  • Serve hot with coconut chutney.

 

Lentils/Pulses masale dose      

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