How to make parp dosa

"Parp" means "lentils" in my mother tongue. This is a variation of the South Indian dosa made up of a variety of lentils. This is usually had for breakfast and is a favourite of mine.

110
STEPS
INGREDIENTS

Soak urad dal, channa dal, yellow mung dal and rice in water for 3-4 hours.

Soak urad dal, channa dal, yellow mung dal and rice in water for 3-4 hours.

Separately take coconut, asafoetida, green chillies and coriander leaves...

Separately take coconut, asafoetida, green chillies and coriander leaves...

...and grind them into a fine paste with water and a tablespoon of salt.

...and grind them into a fine paste with water and a tablespoon of salt.

Now grind the dal and rice mixture along with water and add it to the green paste obtained in the previous step. Make sure the paste doesn't become too fine. It should be a little coarse.

Now grind the dal and rice mixture along with water and add it to the green paste obtained in the previous step. Make sure the paste doesn't become too fine. It should be a little coarse.

Once you finish grinding all the dals and rice, mix well and set aside for 5-10 minutes. The batter for preparing dosa is now ready.

Once you finish grinding all the dals and rice, mix well and set aside for 5-10 minutes. The batter for preparing dosa is now ready.

Heat tava (pan) and grease it a bit with oil. Then spread batter on the tava and add some oil along the sides of the spread batter. After some time, turn it over. Dosa is done.

Heat tava (pan) and grease it a bit with oil. Then spread batter on the tava and add some oil along the sides of the spread batter. After some time, turn it over. Dosa is done.

Enjoy! Goes well with tomato chutney (check my other recipe for that).

  • 1/4c Urad Dal
  • 1/4c Channa Dal
  • 1/4c Yellow Mung Dal
  • 1/4c Toor Dal
  • 1.0c Rice
  • 8.0 Green Chillies
  • 1/4bnch Coriander Leaves
  • 1/4Tbsp Asafoetida
  • 1/2c Grated Coconut
  • 1.0Tbsp Salt (to taste)
London, UK
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