The texture of green lentil dosa, is similar to the salted crepes known in the western world. A combination of split skinned green and yellow lentils with green chillies, lucknowi mithi fennel seeds and coriander creates an inviting and refreshing flavor on a crispy crepe. Traditionally dosas are rice and black lentil based and requires fermentation time. This recipe comes from Rajasthan, where it is known as Dal Childa and is often considered as a healthy breakfast option. It does not need fermentation time, has a lot more fibre and is good protein booster. When served with a yogurt accompaniment, it aids the lentils to become protein. They are easy to make as they don’t stick to the pan and so can be easily lifted and cooked. The texture and taste of this dosa or childa may remind you of Adai, a southern indian delicacy.
This can be a great dinner option too, as it is light, fulfilling to taste, easy to make and fennel seeds and coriander add a refreshing taste that gives it a unique flavor.
Recipe Makes 12-15 Dosa Crepes
Cooking Time: 20 min
Preparation Time: 5 min
Soaking TIme : 2 hours
- 1 cup split green lentils(skinned and split moong dal)
- 1 cup yellow split lentils(yellow moong dal)
- 4-5 green chillies
- 2 tbsp chopped coriander
- 1/2 tsp fennel seeds (lucknowi mithi saunf)
- Salt to taste
- Pinch of asofoetida
- Oil to grease.
- Mix both the lentils in a pan, and wash them thrice in plenty of water, draining water everytime.
- Add 4 cups of water and soak for 2-3 hours.
- Remove half of the remaining water from the soaked lentils.
- In a mixer/food processor, grind the lentil along with the balance water for about 4-5 min.
- Add chopped chillies and grind for further 2 min.
- Remove the lentil mix from the food processor into a bowl.
- Add salt, asofoetida, chopped coriander and fennel seeds and mix thoroughly.
- Put a thin round pan/griddle to heat on medium high flame.
- Grease the pan with dots of oil
- Take 1/3 rd cup of lentil mix and pour it in the center.
- Use a crepe tool or use a hollow spoon with round base and spread it evenly into 7-8 inch circle.
- Make sure that there are no lumps in the center.
- Dot with oil on the edges of the crepe dosa and also a few dots on the top.
- Cook on a medium flame and wait for the edges to turn golden brown.
- Using a spatula, release the crepe from the sides first.
- Then flip it over and cook on the other side till golden brown spots appear.
- Roll the crepe and serve with green chutney or plain yogurt or pickle.
The pan should be well heated in order to have a nice uniform brown color.
The consistency of lentil mix paste, if found too thick, can be diluted with some extra water.
If you prefer crepes with a very soft texture, add 1 tsp gram flour and 1 tbsp yogurt after the grinding of the lentils.
Watch for the browning of the edges of the dosa to know that it is done. And start releasing if from the edges and then go to the center to lift off.
When combined with green chutney or pickle, it is possible to consume multiples of these at a time, as they are thin and light and somehow the guilt of calories is overshadowed by the fact that this is a good protein booster that you are consuming. Also it is closest to satisfying the craving for a Dosa, that can be made fresh easily and quickly, at your convenience.[contact-form-7 404 "Not Found"]