Instant Masoor dal dosa | Tomato dosai

Instant Masoor dal dosa | Tomato dosai | சுவையான தக்காளி தோசை |  Masoor dal dosai | thakkali dosai | red lentil dosa | protein chilla | healthy dosai recipe |  iron-rich breakfast recipe | South Indian dosai | crispy south Indian dosa | South Indian tiffin recipe Check out the Masoor dosai recipe and If you like the video pls SUBSCRIBE to my channel

Instant Masoor dal dosai - South Indian tiffin

If you are looking for an instant healthy protein-rich south indian breakfast recipe, this tomato dosai is perfect. No Maida, no rava, no Rice flour dosai is not only healthy but tasty and quick

What tastes best with thakkali dosai?

You can serve it with idli podi, chutney recipe, kadayal, thokku, etc.

Can I skip soaking Masoor dal?

Masoor dal might grind without soaking, but to make the dosai tummy friendly for digestion and properly cooked dosai, I recommend a few minutes of soaking

Do I need rice?

Even without rice dosai turns perfect. I generally don't add rice flour

Can I skip tomato?

Tomatoes help for dosai texture, color ,and taste. If you want to make it extra healthy, add carrot, beetroot, or any vegetables of your choice 

Should I discard red chilli

I would recommend it to balance Masoor dal. I used Byadagi chilli so the dosai is not spicy.

Should I rest the dosai batte?r

Fermentation is not required for instant dosai, you can grind and make dosai immediately.

Can I skip the garlic?

Yes,  garlic is optional. Dosai won't have a raw smell

Tips for perfect instant tomato Masoor dal dosai

• Don't skip soaking Masoor dal
• Avoid adding excess water
• If you prefer crispy dosai, a coarse grind
• Always cook both sides 

Ingredients 

Masoor dal tomato dosa batter

3/4 cup Masoor dal

1 garlic 

2 red chilli

3/4 cup hot water

1 tomato (around 85 g)

 salt

Ginger

1/2 teaspoon cumin seeds

Asafoetida 

Dosai

1/4 cup water

Sesame oil

How to make instant Masoor dal dosa is a step-by-step guide with pictures

• First wash the Masoor dal well

• Add hot water, tomato, red chilli and garlic; soak for 15 minutes

• Furthermore, add cumin seeds, ginger, asafoetida and salt; grind well

• Transfer and add 1/4 cup of water; mix well

• Heat the oil in a greased pan on medium flame

• Sprinkle a little water and check if the water droplets sizzle

• Mix the batter well
• add a ladle full of batter; spread well

• Drizzle oil on top

• Dip the dosai ladle in water; make sure water is not dripping 
• Gently flip 
• Cook the dosai both sides well

• Serve hot