Authentic Green Gram & Urad Dal Dosa Recipe – South Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Authentic Green Gram & Urad Dal Dosa Recipe – South Indian Breakfast

Hey everyone! If you’ve ever dreamt of waking up to the aroma of crispy, golden dosas, you’re in the right place. This green gram and urad dal dosa recipe is a family favorite, and honestly, it’s the one I reach for when I want a truly comforting South Indian breakfast. I first made this when I was trying to recreate my grandmother’s dosas, and after a few tries, I finally got it just right! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just any dosa recipe. Combining green gram (moong dal) and urad dal gives you a wonderfully flavorful and nutritious dosa. It’s lighter than a purely rice-based dosa, and the green gram adds a subtle sweetness. Plus, it’s surprisingly easy to make once you get the hang of the fermentation process. You’ll be rewarded with incredibly soft, yet slightly crispy dosas that are perfect for a weekend brunch or a quick weekday breakfast.

Ingredients

Here’s what you’ll need to make approximately 20 dosas:

• 1.5 cups green gram (moong dal) – about 210g
• 0.5 cup white urad dal – about 75g
• As needed salt – about 1 tsp (adjust to taste)
• As needed water – approximately 2-3 cups

Ingredient Notes

Let’s talk ingredients! Using both green gram and urad dal is what makes this dosa special. Green gram adds a lovely softness and a subtle sweetness, while urad dal provides the necessary binding and helps with fermentation.

Traditionally, dosa batter ratios vary across South India. Some regions prefer a higher proportion of rice, while others lean towards more lentils. This recipe strikes a nice balance, but feel free to experiment!

Soaking times are crucial. The green gram needs a good 5 hours to soften completely, while the urad dal only needs about an hour. Don’t skimp on this step – it’s key to a smooth batter and good fermentation.

Step-By-Step Instructions

Alright, let’s get down to making these delicious dosas!

1. First, give both the green gram and urad dal a good wash. Then, soak them separately in plenty of water. Remember, 5 hours for the green gram and 1 hour for the urad dal.
2. Once the urad dal is soaked, drain it and grind it with water until you have a super smooth paste. You want it to be almost fluffy! Transfer this to a large bowl.
3. Next, drain the soaked green gram and grind it with a little water and salt until it’s also smooth. Add this to the bowl with the urad dal paste.
4. Now, the fun part – mixing! Use your hands (yes, really!) to thoroughly combine the two batters. This helps develop the fermentation.
5. Cover the bowl and let the batter ferment overnight, or for at least 12 hours. You’ll know it’s ready when it’s risen and looks light and airy.
6. Heat a dosa pan (a flat griddle) over medium-high heat. A well-seasoned cast iron pan is ideal, but any flat pan will work.
7. Give the fermented batter a good stir. Pour a ladleful onto the hot pan and quickly spread it out in a circular motion – either thin and crispy or a little thicker, depending on your preference.
8. Drizzle a little oil around the edges. Cook until the edges start to lift and turn golden brown. Then, carefully flip and cook the other side for a minute or two.
9. Serve immediately while hot and crispy!

Expert Tips

Want to take your dosa game to the next level? Here are a few tips I’ve learned over the years:

• Thin & Crispy vs. Soft & Fluffy: For a crispy dosa, use a thinner batter consistency and a hotter pan. For a softer dosa, use a slightly thicker batter and medium heat.
• Troubleshooting Fermentation: If your batter isn’t fermenting well, the room temperature might be too cold. Try placing it in a warm place, like near a radiator or in a slightly warmed oven (turned off, of course!).
• Pan Seasoning: A well-seasoned pan is your best friend when making dosas. Regularly oiling and heating the pan will create a natural non-stick surface.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: This recipe is naturally vegan! Just ensure any accompaniments you serve with it are also vegan.
• Gluten-Free Confirmation: Absolutely gluten-free! All the ingredients are naturally gluten-free.
• Spice Level Adjustment: If you like a little heat, add a pinch of chili flakes or finely chopped green chilies to the batter. My friend, Priya, always adds a finely chopped Serrano pepper – it’s amazing!
• Festival Adaptations: During festivals like Ganesh Chaturthi and Pongal, these dosas are often made in larger quantities and enjoyed with family and friends.

Serving Suggestions

Dosas are best enjoyed with a variety of accompaniments.

• Sambar: A classic lentil-based vegetable stew.
• Coconut Chutney: A creamy and flavorful chutney made with coconut, green chilies, and spices.
• Tomato Chutney: A tangy and spicy chutney made with tomatoes, onions, and spices.
• Coriander-Mint Chutney: A refreshing chutney made with coriander, mint, and green chilies.

Storage Instructions

Got leftover batter? No problem!

• Refrigerator: You can store the dosa batter in the refrigerator for up to 3 days. It might need a little stirring before using.
• Freezing: For longer storage, freeze the batter in airtight containers for up to a month. Thaw overnight in the refrigerator before using.
• Maintaining Consistency: If the batter becomes too thick after refrigeration, add a little water to adjust the consistency.

FAQs

Let’s answer some common questions:

• What is the ideal consistency of the dosa batter? It should be similar to pancake batter – pourable but not too runny.
• Can I use a non-stick pan for making dosas? Yes, you can, but a well-seasoned cast iron pan gives the best results.
• How do I know if the batter is fermented enough? The batter will have risen, become light and airy, and have a slightly sour smell.
• What can I do if my dosa is sticking to the pan? Make sure the pan is hot enough and well-oiled. You might also need to adjust the batter consistency.
• Can I make this dosa in an instant pot? While not traditional, you can use the sauté function on your Instant Pot to cook the dosas!

Enjoy making these delicious dosas! I hope this recipe brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!