Authentic Rice & Toor Dal Recipe – South Indian Pepper Dosa

Last Updated on 4 months by Neha Deshmukh

Authentic Rice & Toor Dal Recipe – South Indian Pepper Dosa

Hey everyone! Today, I’m sharing a recipe that’s super close to my heart – a classic South Indian Pepper Dosa made with rice and toor dal. This isn’t just any dosa; the subtle heat from the crushed pepper corns takes it to another level. I first learned to make this from my grandmother, and honestly, it’s a taste of home every single time. It’s surprisingly easy to make, and I promise, the results are worth it!

Why You’ll Love This Recipe

This Pepper Dosa recipe is special for a few reasons. It’s wonderfully flavourful, with a lovely balance of savoury and spicy. It’s also a fantastic everyday meal – quick enough for a weeknight dinner, but special enough to impress guests. Plus, it’s naturally gluten-free! You’ll be enjoying crispy, delicious dosas in no time.

Ingredients

Here’s what you’ll need to whip up this delightful dosa:

• 1 cup raw rice
• 1.5 tbsp toor dal (split pigeon peas)
• 2.25 cups water
• 0.5 tsp pepper corns (crushed)
• 2 tbsp cooking oil
• 0.5 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 2 tsp chana dal (split chickpeas)
• 2 nos red chillies (dried)
• 1 inch ginger (finely chopped)
• 1/8 tsp asafetida (hing)

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

• Raw Rice vs. Parboiled: We’re using raw rice here, not parboiled. Raw rice gives the dosa that lovely crispness. If you absolutely have to substitute, parboiled rice will work, but the texture won’t be quite the same.
• Toor Dal: I prefer using toor dal (also known as arhar dal or split pigeon peas) for this recipe. It lends a beautiful flavour and texture to the batter. Make sure it’s fresh!
• Crushed Pepper Corns: Don’t skimp on the crushed pepper corns! This is what gives this dosa its signature kick. Freshly crushed is best – the aroma is incredible. In South Indian cuisine, pepper isn’t just about heat; it’s about adding a warm, complex flavour.
• Asafetida (Hing): A tiny pinch of hing goes a long way. It adds a unique savoury flavour and aids digestion.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the raw rice and toor dal coarsely in a mixer jar. Don’t aim for a super-smooth paste; a slightly grainy texture is perfect. Wash and drain the mixture well.
2. Now, heat the oil in a pressure cooker. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and chana dal. Cook until they turn golden brown.
3. Next, toss in the red chillies, chopped ginger, and curry leaves. Add the hing and sauté briefly – just until fragrant (about 30 seconds). Be careful not to burn the hing!
4. Pour in the water and add salt to taste. Bring the mixture to a rolling boil.
5. Add the ground rice-dal mixture to the boiling water. Stir constantly to prevent lumps from forming. Keep stirring until about 80% of the water is absorbed.
6. Close the pressure cooker lid and cook on low flame for 1 whistle (around 10-15 minutes).
7. Let the pressure release naturally. Once cooled, gently mix in the crushed pepper powder. And that’s it – your dosa batter is ready!

Expert Tips

• Batter Consistency: The batter should be slightly flowing, like pancake batter. If it’s too thick, add a little water. If it’s too thin, add a tablespoon of rice flour.
• Fermentation: While this recipe doesn’t require fermentation, letting the batter rest for 8-12 hours (or even overnight) will result in a softer, more flavourful dosa.
• Pressure Cooker Safety: Always ensure the pressure cooker is properly sealed and the steam is fully released before opening the lid.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your oil is plant-based.
• Spice Level Adjustment: For a milder dosa, reduce the number of red chillies or remove the seeds. For extra heat, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chilli for a fresh kick.
• Regional Variations: In Karnataka, they often add a little grated coconut to the batter. Tamil Nadu style tends to be a bit simpler, focusing on the rice and dal flavours.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as you ensure your ingredients are certified gluten-free if you have a severe allergy.

Serving Suggestions

Serve your Pepper Dosa hot with:

• Coconut chutney (a must-try!)
• Sambar (a lentil-based vegetable stew)
• A dollop of ghee (clarified butter) – my personal favourite!

Storage Instructions

Leftover dosa batter can be stored in an airtight container in the refrigerator for up to 3 days. You might need to add a little water to adjust the consistency before making dosas.

FAQs

Let’s answer some common questions:

• What type of oil is traditionally used for making Dosa batter? Traditionally, groundnut oil (peanut oil) is used, but any neutral-flavoured cooking oil like sunflower or vegetable oil works well.
• Can I use a blender instead of a mixer grinder? You can, but a mixer grinder will give you a coarser texture, which is ideal for dosas. If using a blender, pulse the ingredients instead of blending continuously.
• How do I adjust the batter consistency for perfect Dosa? Add water, one tablespoon at a time, if the batter is too thick. Add a tablespoon of rice flour if it’s too thin.
• What is the role of asafoetida (hing) in this recipe? Hing adds a unique savoury flavour and aids digestion. It’s a staple in South Indian cooking!
• Can this batter be used for other South Indian dishes like Uttapam? Absolutely! This batter is versatile and can be used to make Uttapam (thick pancakes) and other South Indian breakfast staples.

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