Thengai dosa is rice, urad dal soaked and ground coarsely with chilli to a spicy dosa. Very easy and delicious too.
I learnt this recipe from my friend Roopa who have shared besan chutney earlier.
I just followed her recipe as she sent me and turned out really good. Could not stop eating this one and really loved this. Will make this often. Check out my chutney recipes.
Thengai dosa Instructions
- Wash and soak rice and urad dal together for 3 hours. First grind red chilli, asafoetida and salt together coarsely.
2. Drain and add rice, dal to the mixer and grind to a coarse batter with coconut, little water.
3. Adjust water consistency to thin and add finely chopped onion, coriander leaves. Mix well.
4. Heat tawa and drizzle with little oil. Pour the thin batter with a ladle over the hot tawa, first as an outer ring and then fill it as shown in the picture. Cook each side for a minute or until golden in colour.
Serve hot with red chutney or any of your favorite chutney.
Thengai dosai recipe
Ingredients
- 1 cup Raw rice
- ¼ cup Urad dal
- 1 Onion
- 6 Red chilli
- ¼ teaspoon Asafoetida
- ½ cup Grated coconut
- ¼ cup Coriander leaves loosely filled
- Salt as needed
Instructions
- Wash, soak rice and urad dal together for 3 hours.
- Firstly grind red chilli, asafoetida and salt together coarsely.
- Drain and add rice, dal to the mixer and grind to a coarse batter with coconut, little water.
- Adjust water consistency to thin and add finely chopped onion, coriander leaves. Mix well.
- Heat tawa and drizzle with little oil.
- Pour the thin batter with a ladle over the hot tawa, first as an outer ring and then fill it as shown in the picture.
- Cook each side for a minute or until golden in colour.
Notes
- I added garlic as she told in the original recipe, but I felt as there is onion and asafoetida, it is enough for this dosa.
- Though I tried with garlic, my vote is without garlic. But if you want, you can add 3 flakes for this recipe.
- Add enough oil while cooking, otherwise will turn out dry.
- Should be made as soon as we grind, no need to ferment.
- Red chillies can be added without being hesitant, it won't be spicy.
Deepa
Seems easy and tasty. Will surely try this one!
Subashini N
Hope you are back from your vacation Raji.Never heard of this dish.looks very easy to prepare...also since the texture looks more like adai i am sure to try it out:)
Happy's Cook
Never heard about this dosa and it looks delicious...The bright orange color batter is inviting me to try...
Anu Bhat
Super Dosa ,just tried today for dinner
Padma
Tried this yesterday for dinner...super hit..it was neither like dosa not adai...between those two...nice taste..thank u raks
dhaarani rajesh
Can I use either sona masoori or idli rice? It looks delicious:)
Raks anand
Sure, you can do that 🙂 Thanks
FEM'S PARADISE
Nice
Ramaa Lakshman
Hi
By mistake my mom soaked 3 cups raw rice instead of idly rice. Can I grind this by increasing the ingredients accordingly? Can we store this batter for 2-3 days?
Raks anand
Yes you can keep the batter in fridge sure. Make sure to store in different containers so that you take out only the needed amount out.
Jayanthi Raman
Dosa looking tempting...wanna try it soon
Saranya
Hi queen of cooking.. I tried this thengai dosa and it turned out to be awesome.. thanks much
Raks Anand
Aww, thank you so much 🙂