Crispy Split Lentil Dosa (Ghavan): A South Indian Delight
8 hours 25 minutes
1066 reads
About Crispy Split Lentil Dosa (Ghavan): A South Indian Delight
Craving a crispy, savory delight that's as versatile as it is delicious? Look no further than Crispy Split Lentil Dosa, also known as Ghavan, a South Indian crepe that's perfect any time of day.This recipe features a nutritious blend of split lentils and rice, fermented overnight for a boost of flavor and digestibility. Fresh cilantro, garlic, and aromatic spices create a vibrant taste experience.Enjoy these wonderfully crisp dosas hot off the griddle with your favorite chutney for a truly authentic South Indian culinary adventure.
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Recipe Time & More
Prep8 hours 15 minutes
Cook10 minutes
Total8 hours 25 minutes
Ingredients
For the Dosa Batter
Instructions
- Soak the split lentils and dosa rice in ¾ cup of water overnight or for at least 8 hours. This softens the lentils and rice, making them easier to blend into a smooth batter.
- In a blender, combine the cilantro and garlic cloves. Blend into a smooth paste. Set aside.
- Drain the soaked lentils and rice. Add them to the blender along with the cilantro-garlic paste. Add about ¾ cup of fresh water and blend until you achieve a smooth, slightly thick batter. Add more water, a little at a time, if needed to reach the desired consistency.
- Pour the batter into a bowl. Stir in the ground coriander and salt. Let the batter rest for at least 30 minutes. This allows the flavors to meld and the batter to slightly ferment.
- Heat a nonstick pan or griddle over medium heat. Drizzle a small amount of oil onto the hot surface and spread it evenly with a spatula.
- Pour a ladleful of batter onto the hot pan. Quickly spread it in a circular motion to form a thin crepe, about 7-8 inches in diameter. Covering the dosa briefly helps it cook evenly and creates a softer texture.
- Once the edges of the dosa start to lift and the surface looks cooked, flip it over. Cook for another 30-60 seconds until golden brown and crisp. Serve immediately.
Recipe Notes
Good To Know
- For an extra crispy dosa, allow the batter to ferment slightly (4-6 hours) at room temperature after grinding. This enhances both texture and flavor.
- For a gluten-free variation, ensure the lentils and rice are not cross-contaminated with grains containing gluten during processing or storage.
- Add a handful of finely chopped onions or grated carrots to the batter before cooking for added sweetness, crunch, and nutrition.
Expert Tips
- For a richer flavor, try roasting the lentils and rice lightly before grinding them into batter.
- Use a well-seasoned cast iron tawa or griddle for optimal dosa cooking, as it distributes heat evenly and promotes crispiness.
- Experiment with different fillings! Traditional potato masala is delicious, but you can also try paneer, spiced vegetables, or even a simple cheese and chutney filling.
Storage Instructions
- Leftover dosas can be cooled, stacked with parchment between each, and refrigerated in an airtight container for up to 2 days.
- Reheat on a hot tawa or skillet to restore crispness before serving.
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Recipe Nutrition
Calories: 247kcalCarbohydrates: 32gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 855mgFiber: 15gSugar: 1g
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What a delightful recipe! Thanks for sharing.
This looks so inviting! Thank you.
Perfect dish! Can’t wait to cook it.
What a delicious recipe! Thanks for posting.
Perfect dish! Can’t wait to cook it.