How to Make HIGH PROTEIN Dosa and Chutney Recipe | डोसा रेसिपी | How to Make Dosa | Dosa Recipe

Soak 2-3 cups of masoor dal overnight.

Transfer the soaked dal to a blender.

Add 2-3 green chilies to the blender.

Blend the mixture, adding water as needed to achieve the right consistency.

Transfer the blended paste to a bowl.

Add 1/2 cup of water to the blender to clean it and pour that into the bowl, mixing well.

Ensure the batter consistency is not too thick or too thin.

For the chutney, gather coriander, almonds, chopped coconut, and chilies.

Add all chutney ingredients to a blender and blend into a coarse paste, adding water as needed.

Add salt to the chutney mixture and blend again until smooth.

Transfer the chutney to a small bowl.

Prepare the tempering by heating oil in a pan and adding Kashmiri red chili or dry chili, curry leaves, mustard seeds, and cumin seeds.

Once the tempering is ready, mix it into the chutney.

To make the dosa, heat a non-stick pan.

Pour a scoop of batter onto the pan and spread it out gently.

Cook on low flame for 2-3 minutes.

Drizzle 1/4 teaspoon of oil around the edges of the dosa.

Flip the dosa once it is cooked and easily lifts from the pan.

Cook for another 2-3 minutes until ready.

Serve the dosa with the prepared chutney.

Equipment Needed

Dietary

Allergens