Dal Dosai Recipe

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Dal Dosai Recipe

Preparation Time : 2 hrs 30 min
Cooking Time : 45 min
Total Serving : 12
Ingredients For Dal Dosai Recipe :
  • black gram dal(washed) :     1/2 cup
  • red gram dal (pigeon peas, toor dal), picked over and rinsed :     1/2 cup
  • Bengal gram dal (yellow split peas, chana dal), picked over and rinsed :     1/2 cup
  • uncooked long :     1 cup
  • red chillies (chili peppers) salt to taste :     4 – 6
  • water :     2 cups
  • A little water (extra) :    
  • Solt to taste :    
  • grated fresh coconut :     4 tablespoons
  • flaked coconut :     5 ½ tablespoons
  • large onion, finely :     1
  • Coriander (Chinese parsley) leaves, chopped (to garnish) :     1 bunch
  • asafetida powder :     1/2 teaspoon
  • Oil for shallow :    

Preparation Method for Dal Dosai Recipe :

  • Soak black gram dal, red gram dal, Bengal gram dal, rice and red chillies in 2 cups water for 2 hours. Drain completely. Place mixture in an electric blender or food processor. Blend in to a coarse paste, adding a little extra water only if necessary. Add salt to taste, grated coconut, onion, coriander leaves, and asafoetida powder. Combine thoroughly.


  • To Prepare Tawa: See Ordinary Dosai


  • To Make Dosais: Pour a ladleful of batter into the centre of the tawa. Spread outwards as you would an ordinary dosai, as thinly as possible. Make a hole in the centre of the dosai, pour 1 teaspoon of oil in the center and around the edges. Cook until golden brown on both sides, as you would a pancake. Shallow – fry until golden and crisp.
  • Serve hot with Coconut Chutney


For those with a hot palate, serve with Dosai Chilli Powder (p. 139). This dosai also tastes scrumptious with powdered jiggery and a dollop of butter sprinkled over the top
Deep – fry the leftover batter as you would for pakoras. (p. 105). These fritters are known as kunukkus. Drop spoonfuls of batter into the the oil and fry till golden in the color.