Belle Dosa Recipe – Lentil Dosa
Dive into the delightful world of South Indian cuisine with this exquisite recipe for Belle Dosa, a traditional lentil dosa that captures the essence of Karnataka’s culinary heritage. This savory crepe, made from a unique blend of lentils and rice, is perfect for breakfast and pairs wonderfully with coconut chutney and mixed vegetable sambar. With its crisp edges and soft center, Belle Dosa promises a delightful start to your day.
Ingredients
To prepare Belle Dosa, gather the following ingredients:
| Ingredient | Quantity |
|---|---|
| White urad dal (split) | 1 cup |
| Yellow moong dal | 1 cup |
| Toor dal (arhar dal) | 1 cup |
| Rice | 2 cups |
| Fenugreek seeds | 1/4 cup |
| Onion | 1, finely chopped |
| Green chilies | 3, finely chopped |
| Curry leaves | 1 sprig |
| Grated coconut | 1/4 cup |
| Cumin seeds | 2 teaspoons |
| Salt | To taste |
| Fresh coriander leaves | 5 sprigs, chopped |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 220 |
| Protein | 10g |
| Carbohydrates | 35g |
| Dietary Fiber | 5g |
| Total Fat | 4g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | Varies with added salt |
Preparation Time
- Preparation Time: 500 minutes (includes soaking and fermentation)
- Cooking Time: 10 minutes
- Total Time: 510 minutes
- Servings: 4
Instructions
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Soak the Ingredients: Begin by thoroughly washing the white urad dal, yellow moong dal, toor dal, and rice. In a large bowl, soak the dal and rice along with the fenugreek seeds and cumin seeds in enough water. Allow these ingredients to soak overnight or for at least 8 hours.
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Prepare the Batter: After soaking, drain the water and transfer the mixture to a blender. Add the chopped onion, green chilies, curry leaves, and grated coconut to the blender. Gradually add a little water and blend to form a smooth batter. The consistency should be similar to that of pancake batter.
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Ferment the Batter: Pour the batter into a large bowl, cover it, and leave it to ferment in a warm place overnight. This fermentation process is key to achieving the characteristic tangy flavor and fluffiness of the dosa.
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Heat the Griddle: Once fermented, give the batter a gentle stir. Heat a non-stick dosa tawa or griddle over medium heat. Once hot, lightly grease the surface with oil or ghee.
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Cook the Dosa: Pour a ladleful of the batter onto the center of the hot griddle. Using the back of the ladle, spread the batter in a circular motion to form a thin, even layer. Drizzle a little oil or ghee around the edges to enhance crispiness. Allow the dosa to cook until the bottom is golden brown, about 2-3 minutes.
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Flip and Finish: Once the bottom side is golden, carefully flip the dosa using a spatula and cook the other side for an additional 1-2 minutes until lightly browned.
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Serve Hot: Remove the cooked dosa from the griddle and serve immediately. Belle Dosa is best enjoyed hot with coconut chutney and mixed vegetable sambar.
Serving Suggestions
Belle Dosa can be served as a delightful breakfast or brunch option. Pair it with a side of coconut chutney and mixed vegetable sambar for a wholesome meal that balances flavors and textures beautifully.
Final Thoughts
This Belle Dosa recipe not only celebrates the rich culinary traditions of Karnataka but also showcases the health benefits of lentils and rice, making it a nutritious addition to any meal. Enjoy the delightful crispness and flavorful filling as you take a culinary journey to South India, all from the comfort of your kitchen. Happy cooking!
