A Quick And Easy Twist On Traditional Dosas, Made With Lentils For Added Protein And Flavor – Perfect For Breakfast, Lunch, Or Dinner!
These Quick Lentil Dosas are a game-changer! I decided to make them because I wanted to create a healthier, protein-packed version of the traditional dosa. By using lentils in the batter, these dosas are not only delicious but also super nutritious.
The crispy, golden texture with the soft inside is perfect for any meal, and the lentils add a unique depth of flavor. My family loves these because they’re quick to make, filling, and customizable with different fillings like spiced potatoes or veggies. They’re also a great way to incorporate lentils into our diet in a fun and flavorful way!
Questions I Often Get Asked About This Recipe
Q: Can I use regular rice flour instead of lentil flour?
A: While you can use rice flour, the lentil flour gives these dosas a unique texture and flavor that you won’t get with just rice flour. It’s worth seeking out!
Q: Can I make this batter ahead of time?
A: Yes! You can prepare the lentil batter a day ahead and store it in the fridge. Just give it a quick stir before using it the next day.
Q: Can I make these dosas gluten-free?
A: Absolutely! This recipe is already naturally gluten-free because it uses lentil flour. You can pair it with your favorite gluten-free chutney or filling.
Q: Can I add vegetables to the batter?
A: Yes! You can blend in finely chopped veggies like carrots, spinach, or onions into the batter for added flavor and nutrition.
Q: How do I make the dosas crispy?
A: The key to crispy dosas is using a hot, lightly oiled pan. Pour the batter thinly and cook until the edges start to crisp up before flipping.
What You Need to Make Quick Lentil Dosas
For the Dosa Batter:
- 1 cup split yellow lentils (toor dal or moong dal)
- 1/4 cup rice flour
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- Salt to taste
- Water (as needed to adjust the consistency)
- Oil or ghee (for cooking)
Optional Filling (for savory dosas):
- 1 cup boiled and mashed potatoes
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- Salt to taste
- 1/4 cup chopped cilantro
- 1/4 cup chopped onions (optional)
How to Make Quick Lentil Dosas
1. Prepare the lentil batter:
Rinse the lentils well and soak them in water for 4-6 hours or overnight. After soaking, drain the lentils and blend them in a food processor or blender, adding water as needed to form a smooth batter. Add the rice flour, cumin seeds, turmeric powder, and salt to the batter, and mix well. The batter should be the consistency of pancake batter—add more water if needed.
2. Prepare the filling (optional):
In a small pan, heat a tablespoon of oil. Add mustard seeds and cumin seeds, and let them splutter. Add turmeric powder, salt, and chopped onions (if using), and sauté for 2-3 minutes until softened. Add the boiled and mashed potatoes, and stir everything together until well mixed. Garnish with chopped cilantro and set aside.
3. Cook the dosas:
Heat a non-stick or cast-iron skillet over medium-high heat. Lightly grease it with oil or ghee. Pour a ladleful of the batter onto the pan and quickly spread it into a thin circle using the back of the ladle. Drizzle a little oil or ghee around the edges to help crisp it up.
Let the dosa cook for about 2-3 minutes, or until the edges turn golden brown and crispy. If you’re adding a filling, spoon the mashed potato filling onto one side of the dosa before folding it over. Cook for another minute to ensure the filling is heated through.
4. Serve:
Once crispy and golden, carefully remove the dosa from the pan and serve immediately with your favorite chutney or sambar.
Tips
- For extra crispiness: Make sure to spread the batter thinly and cook over medium-high heat.
- For a spicy kick: Add a pinch of red chili powder or chopped green chilies to the dosa batter.
- Customizations: You can also stuff the dosas with sautéed vegetables, paneer, or even a simple spiced lentil filling.
Reader Reviews
🌟🌟🌟🌟🌟 Nina W. – “These dosas were so easy to make and turned out perfectly crispy! The lentil flour gives them such a great flavor, and the filling was delicious.”
🌟🌟🌟🌟 Lena S. – “I loved how quick and simple this recipe was. The lentil dosas were crunchy on the outside and soft on the inside – perfect!”
🌟🌟🌟🌟🌟 Emma T. – “This is my new go-to recipe! The dosas are flavorful and filling, and I love how the lentils add a nice protein boost. The potato filling was a hit.”
🌟🌟🌟🌟 Rachel P. – “I made these for a brunch gathering, and they were a hit! Everyone loved how crispy they were, and the flavors were fantastic.”
🌟🌟🌟🌟🌟 Megan R. – “I’ve tried other dosa recipes before, but this one is my favorite. The lentils make such a great base, and it’s so easy to customize with fillings.”
Printable Recipe
Quick Lentil Dosas
Quick Lentil Dosas are a healthy, protein-packed version of traditional dosas made with lentils. With a crispy exterior and savory filling, they make a perfect meal for any time of the day
Ingredients
- For the Dosa Batter:
- 1 cup split yellow lentils (toor dal or moong dal)
- 1/4 cup rice flour
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- Salt to taste
- Water (as needed to adjust the consistency)
- Oil or ghee (for cooking)
- Optional Filling (for savory dosas):
- 1 cup boiled and mashed potatoes
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- Salt to taste
- 1/4 cup chopped cilantro
- 1/4 cup chopped onions (optional)
Instructions
Prepare the lentil batter:
- Rinse the lentils well and soak them in water for 4-6 hours or overnight. After soaking, drain the lentils and blend them in a food processor or blender, adding water as needed to form a smooth batter. Add the rice flour, cumin seeds, turmeric powder, and salt to the batter, and mix well. The batter should be the consistency of pancake batter—add more water if needed.
Prepare the filling (optional):
- In a small pan, heat a tablespoon of oil. Add mustard seeds and cumin seeds, and let them splutter. Add turmeric powder, salt, and chopped onions (if using), and sauté for 2-3 minutes until softened. Add the boiled and mashed potatoes, and stir everything together until well mixed. Garnish with chopped cilantro and set aside.
Cook the dosas:
- Heat a non-stick or cast-iron skillet over medium-high heat. Lightly grease it with oil or ghee. Pour a ladleful of the batter onto the pan and quickly spread it into a thin circle using the back of the ladle. Drizzle a little oil or ghee around the edges to help crisp it up.
- Let the dosa cook for about 2-3 minutes, or until the edges turn golden brown and crispy. If you’re adding a filling, spoon the mashed potato filling onto one side of the dosa before folding it over. Cook for another minute to ensure the filling is heated through.
Serve:
- Once crispy and golden, carefully remove the dosa from the pan and serve immediately with your favorite chutney or sambar.
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If You Enjoyed This Recipe, Please Share!
If you loved these Quick Lentil Dosas, please share them with your friends and family! They’re the perfect healthy and delicious meal that’s quick to make and full of flavor. Share it on social media and tag me – I’d love to see how your dosas turn out!
