Instant Masoor Dal, Carrot, and Ragi Dosa make for a delicious breakfast or lunch! I love no-ferment, quick dosa recipes, as they are so versatile to make! I am using red lentils, carrots, and finger millet flour to make these instant dosas.
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What is Instant Dosa?
Traditionally dosa batter is prepared with rice and split black gram lentils that are soaked for 6-8 hours. They are then ground into batter and fermented for another 12 hours. These dosas are not only delicious, but they are also my comfort food.
But, sometimes when I don't have time to make the traditional dosa batter, I seek comfort in eating healthier, more nutritious, and protein-packed dosas. The instant versions are usually made with differents flours, lentils, or beans.
These dosas are naturally vegan and can be gluten-free if rice flour is not used!
What are Instant Masoor Dal and Ragi Dosas?
This dosa is made with red lentils (masoor dal) and finger millet flour. I added carrots to sneak in some veggies, in my toddler's meals. My mom heart always comes up with ways to hide veggies and pack some nutrition in all our meals. These dosas don't need fermentation. The batter stays fresh for up to 3 days. If you wish to add some spice, I highly recommend adding garlic, ginger, and green chilies. They taste best when served hot! Serve them with beetroot chutney or tomato chutney!'
You Should Make This Recipe
- It is naturally vegan and gluten-free.
- It is packed with plant-based protein and nutrients
- Rich in Iron and Folate, great for pregnant women
- Easy and Delicious To Make
- Any blender can grind this red lentil batter, so you don't need to have any fancy high-powered blender.
Variations to Make this Instant Dosa
- You can use yellow moong dal instead of red lentils (masoor dal) for these instant dosas.
- I added a carrot, but you can add any other veggies of your choice. I add beets, cucumbers, zucchini, and bottle gourd.
- To make it more spiced, add 2 cloves of garlic, a half-inch of ginger, and 1-2 Thai green chilies.
- You can add any millet flour you have on hand like foxtail millet, pearl millet, or sorghum millet.
Expert Tips to Make Instant Dosas
- I like to wash the masoor dal thoroughly until the water runs clear. Then soak it with whatever veggie I am making the dosa batter with for 30-40 minutes.
- You should be able to break the lentils with your fingertips, to see if they are soaked for enough time.
- I like to add cold water while grinding the batter a little at a time. A simple mantra is to use as little water as possible to make the batter and adjust the consistency later.
- If your batter becomes runny, add more millet flour, or besan (chickpea flour).
- I like to rest my batter for about 30-40 minutes before I start making the dosas. While this is completely optional, the longer the batter rests, the healthier it gets.
- Add fresh finely chopped cilantro. It makes these dosas look pretty!
- While making the dosas, place a ladle full of batter in the center of the pan. The pan should be on medium heat.
- Now go in a circular motion clockwise to spread the dosa batter, as thinly as possible.
- Make sure the pan is not extremely hot while spreading the dosa batter, it won't spread properly, and burn the dosas. Also, make sure the pan is not cold. The dosa batter will stick, and won't spread. The pan has to be on medium heat.
- If the pan gets too hot. Sprinkle cold water, and wipe it with a paper towel.
Ingredients to Make this Instant Dosa
- Red Lentils - Red lentils aka masoor dal is a great plant-based protein to make these dosas with. You can substitute red lentils with yellow moong dal.
- Carrots - Carrots are naturally sweet, to balance the bitterness from the millets, So work great for this recipe.
- Ragi Flour - Ragi flour is easily available at any Indian grocery store. Ragi in English is Finger Millet, which is a great source of iron, calcium, protein, and folate.
- Aromatics and Seasonings - If you want the batter to be spiced add garlic, ginger, and Thai green chilies. I am adding only salt and some finely chopped cilantro to the batter.
- Water - You will need water to soak the lentils and then some more water to make the batter.
More Recipes from the Blog
Instant Masoor Dal, Carrot and Ragi Dosa
Instant Masoor, Carrots and Ragi dosa are easy to make, very delicious along with being nutritious and protein packed. These dosas are earthy, nutty and delicous.
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Servings: 10 Dosas
These nutritional values are by estimation only30kcal
These nutrional values are automatically generated. Use them for estimation only.
Equipment
- 1 High Powered Blender
- 1 Cast Iron/ Non Stick Pan
Ingredients
- 1 Cup Red Lentils Masoor Dal
- ½ Cup Carrots
- 3 Cups Water Soaking the lentils and carrots for 30 minutes.
- ½ Cup Ragi Flour
- ½ Cup Water To Grind the Batter
- 1.5 Teaspoons Salt
- 2 Tablespoons Cilantro Finely chopped
Instructions
- Wash the masoor dal until the water runs clean.
- Now add the chopped carrots in the same bowl as masoor dal. Now soak the masoor dal in 3 cups of water for 30 minutes.
- After 30 minutes, drain the water from the soaked carrots and masoor dal.
- Add the carrots and masoor dal to a blender jar. I am using Vitamix.
- Now add 1 cup of Ragi Flour and Salt
- Add ¼ cup of cold water to the blender. Start Pulsing. Pulse on high to make sure the lentils are ground properly. If you want the batter to be more spiced, add 2 cloves of garlic, half an inch of ginger and 1 green chili. I add it sometimes.
- Add more water if needed. I needed about ½ cup cold water in total to make the batter.
- You want the batter, similar to that of a dosa batter consistency. Thick, but pouring consitency.
- You can also add some freshly chopped cilantro leaves to the batter.
- Take the prepared batter in a bowl. Adjust the consistency if you have to. If you think the batter is very runny, you can add some besan (chickpea flour) to the batter. If the batter is too thick, add a little water to adjust the consistency.
- Taste the batter to see if it needs more salt. Mix it well. Keep it aside to rest for 10 minutes.
To Make the Dosas
- Heat a pan on medium high flame. Add 1 teaspoon of oil and spread it on the pan, using an onion or paper towel.
- Once hot, take one laddle full of dosa batter. Add it to the center of the hot pan.
- Now, spread the batter in a circular motion, in clockwise direction, as thin as possible.
- Increase the heat a little bit and cook the dosa for about a minute. Add oil towrads the edges and center of the prepared dosa.
- The edges of the dosa will start to come off the pan once cooked. Now flip the dosa and cook the other side for 30 seconds.
- Flip again, fold it in half, serve it with chutneys!
- Before making the dosa, turn the flame on low.
Notes
- Add a little water at a time to make the batter.
- The batter should be thick and pouring consistency.
- The dosas taste delicious if made thinly and evenly.
- You can store the batter in the refrigerator for up to 3 days.
- You can use beetroots instead of carrots for this recipe.
- You can also replace red lentils, with split yellow moong dal.
Nutrition
Serving: 2Dosas | Calories: 30kcal | Carbohydrates: 5g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 376mg | Potassium: 147mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 1704IU | Vitamin C: 12mg | Calcium: 21mg | Iron: 1mg
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