RAJGIRI URAD CHANA DOSA
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Tawa Tales: How to Make Perfect Golden Edges Every Time
1)Soak pulses fully (6–8 hrs) so rajgiri and dals grind silky.
2) Drain and reserve small water to adjust batter — aim for pourable but not watery batter.
3) Grind in short bursts to avoid heating.
4) Add lemon and salt after grinding to keep batter fresh and tangy.
5) Preheat tawa well; sprinkle a few drops of oil and wipe for a non-stick surface.
6) Spread thin from center quickly and cook medium-high — flip once when edges lift for crisp even roast.
Step-by-Step Recipe : Grind, Spread, Flip — Dosa Drama!
Soaking Time : 6-8 Hours Preparation Time : 10 min Cooking Time : 25 min Total Time : 35 min Servings : 3
PERSONAL NOTE
This dosa feels like a cozy kitchen experiment that turned into a new favourite. The first time I tasted the crisp edge and nutty heart of rajgiri mixed with urad and chana, it hit like a pleasantly surprising high-five — healthy, humble and oddly celebratory. I love how simple soaking and a quick grind deliver such texture and warmth; it’s the kind of recipe I make when I want something wholesome, crunchy and comfortingly different.
INGREDIENTS
- 1 cup urad dal (soaked overnight)
- 1 cup rajgiri (amaranth seeds, soaked overnight)
- ½ cup chana dal (soaked overnight)
- ½ tsp methi seeds (fenugreek seeds, soaked overnight)
- 1½ cups water
- Salt to taste
- Juice of 1 lemon
- ½ tbsp jeera (cumin seeds)
- 1 grated carrot
- 1 chopped onion
- Handful of chopped coriander leaves
- 1 tsp jeera (for tempering/frying)
- 1 tbsp chopped ginger
- 1 tbsp chopped curry leaves
- 1 chopped green chili
- Oil
PREPARATION STEPS
- In a mixer jar, add soaked urad dal, rajgiri, chana dal, and methi seeds.
- Pour in 1½ cups water and grind into a smooth, fine paste.
- Transfer the batter to a bowl and mix in salt, lemon juice, and ½ tbsp jeera.
- Heat a tawa or dosa pan.
- Pour a ladleful of batter and spread it evenly in a circular motion like a dosa.
- Sprinkle chopped onion, grated carrot, chopped ginger, coriander, curry leaves, and green chili evenly over the batter.
- Drizzle a little oil all over the dosa and roast on medium flame until crisp on both sides.
- Serve hot with your favorite chutney.
You can substitute with parboiled rice or rava, but the dosa will lose the nutty amaranth flavor and some gluten-free character; grinding ratios and soak times change.
Aim for a pourable batter that flows but holds shape — like thick pancake batter. If too thick, add reserved soak water a tablespoon at a time.
No — this recipe uses lemon for freshness and cooks fresh batter. Fermentation can be tried for tang but isn’t required.
Refrigerate up to 24 hours in an airtight container. Stir before using; if it thickens, loosen with a little water and re-season with lemon/salt.
Coconut chutney, coriander-mint chutney, or tangy tamarind-chili chutney all complement the nutty rajgiri notes beautifully.
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