crispy cup dosa recipe | besan, urad dal and chana dal dosa | healthy besan lentil dosa |

by Tarla Dalal

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about crispy cup dosa▼

crispy cup dosa step by step recipe▼

what is crispy cup dosa made of ?▼

soaking and blending dal▼

fermenting the batter▼

making crispy cup dosa▼

tips for crispy cup dosa▼

calories of crispy cup dosa▼

crispy cup dosa recipe | besan, urad dal and chana dal dosa | healthy besan lentil dosa | 3 ingredient dosa | with 30 amazing images.

crispy cup dosa is a healthy South Indian breakfast recipe to have. Learn how to make besan, urad dal and chana dal dosa.

It is called the crispy cup dosa, because one cup each of every ingredient is used—also making it easy to remember and repeat.

The cup dosa is delicious pancake made from 1 cup each of urad dal, chana dal and besan. At home we call it 3 ingredient dosa.

A thoughtful combination of fermented dal paste and besan enables you to make this besan, urad dal and chana dal dosa thin, crispy and really golden!

The cup dosa is enjoyed as breakfast or any meal with coconut chutney.

Tips for crispy cup dosa: 1. Pour a ladleful of the batter on it and spread it in a circular motion to make 175 mm. (7”) diameter thin circle. 2. The batter should be of pouring consistency. 3. Cook on a medium flame for about 2 minutes till the cup dosa turns golden brown in colour and crisp. 4. Use a whisk to mix as the besan needs to be mixed well. A spoon will not do the job.

crispy cup dosa is rich in Folic Acid, Phosphorus, Fiber, Protein, Vitamin B1.

Serve the 3 ingredient dosa with coconut chutney or sambhar.

Enjoy crispy cup dosa recipe | besan, urad dal and chana dal dosa | healthy besan lentil dosa | 3 ingredient dosa | with step by step photos.

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Crispy Cup Dosa recipe - How to make Crispy Cup Dosa

Tags

Soaking Time: 4 hours Preparation Time: 5 mins Fermenting Time: 12 hours Cooking Time: 35 mins Total Time: 100016 hours 40 minutes 20Makes 20 dosas
Show me for dosas

Ingredients

For Crispy Cup Dosa
1 cup urad dal (split black lentils)
1 cup chana dal (split bengal gram)
1 cup besan (bengal gram flour)
salt to taste
oil for cooking

For Serving With Crispy Cup Dosa
malgapodi
coconut chutney
sambhar

Method

For crispy cup dosa

To make crispy cup dosa, soak the urad dal and chana dal in enough lukewarm water in a deep bowl, cover with a lid and keep aside to soak for at least 4 hours.
Wash, drain and blend in a mixer to a smooth paste using approx. 1½ cups of water.
Transfer the mixture into a deep bowl, cover with a lid and keep aside to ferment in a warm place for 12 hours.
Once fermented, add the besan, 1/2 cup of water and salt and mix very well till no lumps remain.
Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle.
Smear a little oil over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp.
Fold over to make a semi-circle or a roll.
Repeat with the remaining batter to make 19 more dosas.
Serve the crispy cup dosa immediately with malgapodi , coconut chutney and sambhar.

Crispy Cup Dosa recipe with step by step photos

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like crispy cup dosa recipe | besan, urad dal and chana dal dosa | healthy besan lentil dosa |
The crispy cup dosa is a crispy delicious pancake or dosa recipe prepared from a batter comprising of urad dal, chana dal and besan. The cup dosa is enjoyed as breakfast or meal with chutney

what is crispy cup dosa made of ?

what is crispy cup dosa made of ? is made from 1 cup urad dal (split black lentils), 1 cup chana dal (split bengal gram), 1 cup besan (bengal gram flour), salt to taste and oil for cooking. See below image of list of ingredients for crispy cup dosa.

soaking and blending dal

In a deep bowl put 1 cup urad dal (split black lentils).
Add 1 cup chana dal (split bengal gram).

Add enough lukewarm water to cover the dal.
Cover with a lid and keep aside to soak for at least 4 hours.
Urad dal and chana dal after soaking.
Now we need to wash the dal. We changed the water 4 times to clean the dirt out.
Drain.

Washed, soaked and drained dals.
Transfer the washed and soaked dals into a mixer.
Add 1½ cups of water.
Blend to a smooth paste.

fermenting the batter

Transfer the batter mixture into a deep bowl.

Cover with a lid and keep aside to ferment in a warm place for 12 hours.
Batter after fermentation.
Add 1 cup besan (bengal gram flour).
Add 1/2 cup of water.
Add salt to taste. We added 1 tsp salt.

Mix very well till no lumps remain. Use a whisk to mix as the besan needs to be mixed well. A spoon will not do the job.

making crispy cup dosa

To make crispy cup dosa recipe | besan, urad dal and chana dal dosa | healthy besan lentil dosa | heat a non-stick tava (griddle).
Grease it lightly with oil.
Sprinkle a little water on the tava (griddle). It should sizzle immediately. Never use a roti/paratha tava to prepare dosa. Also, preferably make use of thick, heavy bottomed tava to prepare dosa.
Wipe it off gently using a muslin cloth.

Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle.
Smear a little oil over of the dosa and along the edges.
Cook on a medium flame for about 2 minutes till the dosa turns golden brown in colour and crisp.
Fold over crispy cup dosa | besan, urad dal and chana dal dosa | healthy besan lentil dosa | to make a semi-circle or a roll.
Serve crispy cup dosa | besan, urad dal and chana dal dosa | healthy besan lentil dosa | immediately with malgapodi , coconut chutney and sambar.

tips for crispy cup dosa

Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle.
The batter should be of pouring consistency.
Cook on a medium flame for about 2 minutes till the dosa turns golden brown in colour and crisp.
Mix very well till no lumps remain. Use a whisk to mix as the besan needs to be mixed well. A spoon will not do the job.
Crispy Cup Dosa is rich in Folic Acid, Phosphorus, Fiber, Protein, Vitamin B1.
1. Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ) 18% of RDA.
2. Phosphorus : Phosphorus works closely with calcium to build bones. 15% of RDA.
3. Fiber : Dietary fiber reduce the risk of heart disease, prevent the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables, moong, oats, matki, whole grains. 14% of RDA.
4. Protein : Protein is required for the managing the wear and tear of all cells of the body. Have protein rich Indian foods like paneer, curd, Greek yoghurt, tofu, almonds, sprouts, chana, rajma, chick peas, quinoa, buckwheat ). 10% of RDA.
5. Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. 10% of RDA.