As a young girl I never relished any dosa/ appam/ utappam. For me it had to be masala dosa at Balepet Udupi Krishna Bhavan. At home my mother used to make dosa with soaked urad dal paste and  freshly  pounded rice flour batter. Whenever we visited  relatives,  adai or tur dal dosa in their kitchens  wouldput me off.  As I grew up slowly I learnt to develop a taste for these dishes. Now I am great fan of Dosa  with different lentils for the nutrition they offer. I have also learnt to add value to these traditional fares - I add finely chopped greens, vegetables, dry fruits, spices and make them appealing to kids as well. 
Well togari dosa is prepared using only pigeon pea lentil and rice unlike adai which uses chick pea lentil, moong and black gram lentils.
It is a well balanced breakfast dish nutritionally with proteins coming from pigeon pea lentil, carbs from rice, vitamins and minerals from the veggies and spices that are added to make them interesting and tasty.
Typically lentil and rice are soaked for 3 -4 hours, coarsely ground with coconut, chillies, salt and asafoetida. Hot dosas are served with just a dollop of ghee. Very easy indeed. Plain coconut chutney also can be served on the side as an option. These golden brown dosa with nutty aroma of coconut and hing leaves you asking for more.
  • Ease - Very easy
  • Preparation time - 30 minutes ( time required for soaking and grinding)
  • Cooking time - 5 - 7 minutes per dosa
  • Yield - 10 dosas ( 8 inch dia)
  • Tur dal - 11/2 cup
  • Dosa rice - 3 cups
  • Salt - to taste
  • Ghee/oil - for drizzling on the dosa
  • Green/red chillies - 4 -5 
  • Coriander - 5 sprigs
  • Asafoetida - 2 pinches
  • Grated coconut - 1 cup
  • Ginger - 1 inch piece (optional)
  • Soak  lentil and rice with after washing them with 5 cups of water for 3 - 4 hours
  • Coarsely grind rice and dal and keep aside
  • Grind chillies and coconut with asafoetida and mix with batter
  • Add salt and chopped coriander
  • Heat the griddle and spread dosa batter so as to make a spongy thick dosa on slow flame, drizzle oil of your choice while making dosa. 
  • This dosa if properly prepared will have a crispy crunchy under surface and and a spongy texture on the top
  • Serve dosa hot with chutney of your choice or just with a dollop  of ghee
  • Finely chopped onions, cabbage, bell peppers etc could be added
  • Substitute rice with little millet or foxtail millet as a variant
  • Add cinnamon powder/coriander powder/ fenugreek powder/ kasuri methi to enhance taste and therapeutic value


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