Dill leaves dosa - Crispy and delicious dosa with the goodness of dill leaves and toor dal! Learn how to make this dill dosa with detailed step-wise pictures.
In a bowl, take the idli rice, raw rice, toor dal, urad dal, and fenugreek seeds.
Wash them together atleast 4 to 5 times until the water runs clear. Now add sufficient water and soak for atleast 6 to 8 hours.
Preparing the batter
Drain the water and divide the mixture into two.
Add ¼ cup of water to the blender and half the rice mixture, shallots, and green chilies. Grind it into a smooth batter. I used my Blendtec and used the batter setting and ground the batter for 50 seconds, and in between, I added ½ cup of water. Transfer this batter to a bowl or container.
Again add ¼ cup of water to the blender and add the remaining rice mixture and roughly chopped dill leaves. Grind into a smooth batter. I added about ¼ cup of water.
Transfer the batter to a bowl and rinse the mixer jar with ¼ more cup of water and add it to the batter. Add salt and mix well.
While you can make this dosa without fermentation, I recommend fermenting it for 5 to 8 hours as the fermented dosa has a nice flavor. Note - the batter doesn't rise much as the batter is comparatively thin. You will find a slight rise and some bubbles, and that's fine.
Preparing the dosa.
Heat a well seasoned cast-iron pan, and when it is hot, reduce the heat to medium-low. Take a spoon/ladle full of batter and pour it on the pan. Spread it thin for crispy dosa. Spread some oil around the edges; ½ tsp should be sufficient. Let the top side cook.
When the top part is fully cooked, loosen the edges, flip the dosa, and cook for 30 to 45 seconds. Gently fold and enjoy it hot with chutney, sambar or kurma, or ghee and jaggery.
Similarly, make the dosa with the remaining batter.
Notes
Along with shallots and green chili, you can also include ginger. Skip shallots for a no onion version.
If you like the flavor of dill leaves, you can add up to 1 cup.
The dosa stays crispy, but you need to enjoy it hot. As it cools, it becomes hard. But if you make it slightly thick, like adai or kal dosa, it stays soft. For adai like dosa, you can also grind it slightly coarsely.
You can also reduce the toor dal to ¼ cup and increase the idli rice amount. Adding ¼ cup of poha also yields a softer version. I have tried this dosa with and without poha, and with poha, the dosa stays softer for a longer time.
I have mentioned the water measure I used; please adjust as required. The amount might vary as per the rice and lentil's quality.