Gluten Free Protein Packed Instant Dosa Recipe by Shruti Naik
Cooking Instructions 30 minutes (2 hours soak) 1 Take 1 cup of masoor dal. Wash this well and soak for 2 hours. This dal won’t take that much time to soak. 2 After 2 hours, rinse this lentil and drain it. Transfer into a blender jar. Add ginger, chili, chopped carrots and cumin seeds. Grind this without adding any water. 3 Add water as needed. Grind this into medium consistency batter. Transfer into a bowl. Add salt to taste and mix well. 4 Heat the griddle pan. Sprinkle some water to check if the pan is hot well. With the help of round spatula pour the batter and slowly spread in medium thick consistency or however you like. 5 Add oil into that. Let it cook. Once it’s cook, flip it and let it cook for another side. Take it out and repeat the process for rest of the batter. 6 Serve this with any types of chutney and you will have the best, healthy and nutritious food. 1 Take 1 cup of masoor dal. Wash this well and soak for 2 hours. This dal won’t take that much time to soak. 1 Take 1 cup of masoor dal. Wash this well and soak for 2 hours. This dal won’t take that much time to soak. 2 After 2 hours, rinse this lentil and drain it. Transfer into a blender jar. Add ginger, chili, chopped carrots and cumin seeds. Grind this without adding any water. 2 After 2 hours, rinse this lentil and drain it. Transfer into a blender jar. Add ginger, chili, chopped carrots and cumin seeds. Grind this without adding any water. 3 Add water as needed. Grind this into medium consistency batter. Transfer into a bowl. Add salt to taste and mix well. 3 Add water as needed. Grind this into medium consistency batter. Transfer into a bowl. Add salt to taste and mix well. 4 Heat the griddle pan. Sprinkle some water to check if the pan is hot well. With the help of round spatula pour the batter and slowly spread in medium thick consistency or however you like. 4 Heat the griddle pan. Sprinkle some water to check if the pan is hot well. With the help of round spatula pour the batter and slowly spread in medium thick consistency or however you like. 5 Add oil into that. Let it cook. Once it’s cook, flip it and let it cook for another side. Take it out and repeat the process for rest of the batter. 5 Add oil into that. Let it cook. Once it’s cook, flip it and let it cook for another side. Take it out and repeat the process for rest of the batter. 6 Serve this with any types of chutney and you will have the best, healthy and nutritious food. 6 Serve this with any types of chutney and you will have the best, healthy and nutritious food. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Vietnamese Braised Catfish w/ Pork Belly | Cá Kho Tộ Ba Rọi Apple Pie Empanada Pizza Dough & Pizza Sauce Mango avocado salad Green Pasta Vietnamese Braised Catfish w/ Pork Belly | Cá Kho Tộ Ba Rọi Apple Pie Empanada Pizza Dough & Pizza Sauce Mango avocado salad Green Pasta Hurali Chutney(kulith) Pabda Paturi (Pabda fish cooked in banana leaf) Ragi khichadi Soya Flour Sticks & Chips (Soya sticks) Special Greek-inspired salad Dragon fruit milkshake Halloumi Red curry Daal gosht with steam rice Vietnamese Crispy Flat Noodles (Phở Áp Chảo) Green Pasta Hurali Chutney(kulith) Pabda Paturi (Pabda fish cooked in banana leaf) Ragi khichadi Soya Flour Sticks & Chips (Soya sticks) Special Greek-inspired salad Dragon fruit milkshake Halloumi Red curry Daal gosht with steam rice Vietnamese Crispy Flat Noodles (Phở Áp Chảo) Green Pasta