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Tuesday, May 8, 2007

Toordal Dosa ~ Kandi Nooka Dosa

Since my SIL's visit, we both are having a great exchange of recipes, though mostly I am at the receiving end. So far, I have posted her recipes for Pindi miriyam, Chinta chiguru pappu, Anapakaya pulusu, Errakaram dosa, Eggplants with gravy. Today it's time for a protein packed breakfast recipe. This dosa does not need rice, maida or uraddal which forms the basis for most of the Indian dosas. It is prepared using only kandi nooka or toordal rava. A nutritious and delicious breakfast. What a healthier way to start the day !!

Toordal dosas with chutney powder

Ingredients to make around a dozen dosas:
Toordal (Lentils) - 1 cup
Grated coconut - 1/4 or 1/2 cup
Red chillies - 10
Asafoetida - 1/4 tsp
Few curry leaves
Oil - to make dosas

If you can, grind toordal to a coarser consistency resembling sooji /semolina (not the very fine version). Soak in water for atleast an hour. Grind the other ingredients using little water and add it to the soaked toordal. Adjust the water quantity as needed to make a dosa batter.
If you cannot coarsely grind toordal, then soak toordal in water for a couple of hours. Take about 1/4 th of it and grind with the remaining ingredients (except oil) till the chillies are all fine ground. Now add the remaining toordal and just run the mixer / blender only for a few seconds so the toordal is coarsely ground. Add water if needed. You don't want the batter to have a very smooth texture. The batter should not be very runny or very thick. It should be in between.
To make dosas, heat a griddle or a shallow pan. When you sprinkle a few drops of water on the griddle, the water should sizzle and evaporate. This means the griddle is ready. Pour a ladle full of batter on the center of the griddle from a little height. It will spread on it's own. Pour a tsp of oil along the edges of the dosa. Cook on medium flame till the bottom side turns brown. Flip it and again spread some oil along the edges. Let it cook on the bottom side. Then remove the dosa and repeat the process with the remaining batter.
Serve hot dosas with chutney / chutney powder / pickle.

Post a Comment


Vcuisine said...

Suma, its different as you wrote. Will try sometime. Viji

Sreelu said...

kandi nooka dosa eppudu vinaledu. pesaratuu ku elage grind chestanu.
This sounds delicious. try cheyyali

Roopa said...

looks very good suma, i make this with channa dhal too

Asha said...

Suma,excellent looking dosa.Guess what I have at FH today!;D

DEEPA said...

different dosa and very healthy and delicious ...Thks for sharing

Sharmi said...

thoor dal dosa is very new to me. looks good and healthy though.
nice recipe.

Anonymous said...

Hi suma,
dosa looks yummy. I am from Mysore, I prepare idli using same batter but grinding thicker. we call it Nucchina unde. i will try Your dosa.

Sukanya Ramkumar said...

Ihis is a different one. I realy want to give it a try....

Prema said...

I make Adai with channa dal , toordal ,urad dal and rice but making dosas with toor dal alone is new to me. Ur dosa has come out with a lovely colour.

Suma Gandlur said...

Viji, Sreelu
Give it a try and I am sure you are going to like it.

Nice variation. When I tried this dosa for the first time, I thought to give a try with chanadal too. Now, i will definitely try that one as well.

Suma Gandlur said...

Had been at FH. Wow.You have brown rice dosas there !!!

Deepa & Sharmi

Suma Gandlur said...

Have seen nuchchinunde recipes over other blogs. Will give a try next time.

Let me know how they turn out.

Thanks. I make adais too. This one was entirely new to me.

Shivapriya said...

WOw Suma, dosa looks and sounds yummy.

Kribha said...

I've used channa dal to make adai ,but this is new to me. will surely try it. Thanks dear.

Jeena said...

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Click here for jeenas food recipe blog :-)