My today’s post is quite an interesting breakfast or dinner dish as the dosa batter is prepared with red rice, and with a combination of dals together. And this red rice dal dosa batter doesnt need fermentation, obviously if you prepare this dosa batter, you can dish out your dosa after an hour or two hours for your breakfast or for dinner. Stuff them with spicy potato masala and serve with your favourite chutneys or sambar. We finished out meal happily without any fuss and enjoyed this crispy masala dosa thoroughly. Am running this week’s blogging marathon with Everyday Lunch/Dinner as theme, and these masala red rice dal dosa goes to this theme.
Red Rice Dal Dosa
1cup Red rice
1/4cup Toor dal
1/2up Yellow split moongdal
1/4cup Urad dal
3nos Dry red chillies
1/2tsp Fennel seeds
Soak the red rice along with all dals for atleast 4 hours.
Grind the soaked dals and ragi with dry red chillies, fennel seeds with enough water and salt with bit coarse paste.
Heat a nonstick pan.
Pour a ladle of this red rice paruppu dosa batter, drizzle the oil and cook on both sides until the adai get well cooked.
2nos Potatoes (pressure cooked)
1no Onion (chopped)
1tsp Mustard seeds
few curry leaves
1/4tsp Turmeric powder
Heat oil,let splutters the mustard seeds,now add the chopped onions,chopped ginger,curry leaves.
Fry until the onions turns transculent.
Assembling the Masala dosa:
Spread the potato masala to the cooked dosa, fold the dosa.
Serve with sambar, chutneys or idly podi.