Nav Dhan Masala Dosa | No rice Dosa

Nav Dhan Masala Dosa [no-rice dosa], is a savory crepe made with a combination of quinoa, 9 beans mix, and lentils. Dosa is stuffed with hot and spicy, lip-smacking Red Chutney Aloo Masala (potato stuffing). Serve this fiber and protein-rich, dosa with some Udupi Sambar, and Walnut Coconut Chutney for a complete meal.

Jump to:

• About Masala Dosa
• About Nav Dhan Masala Dosa
• Difference Between Masala Dosa & Nav Dhan Masala Dosa
• Ingredients For Nav Dhan Masala Dosa
• How To Make Nav Dhan Masala Dosa
• Pro Tips For Perfect Dosa Batter
• Pro Tips For Paper-thin, Crispy Dosa
• Frequently Asked Questions
• More South Indian Recipes
• Nav Dhan Masala Dosa | No rice Dosa

About Masala Dosa

Dosa (Indian savory crepe) is a popular dish from South Indian cuisine. The dosa batter consists of rice and lentils. Rice and lentils are soaked overnight and ground into a smooth consistency batter.

Dosa batter is fermented till it doubles in volume. Light, and crispy dosa, filled with Classic Aloo Masala (Potato Stuffing) and served with some Sambar, and Coconut Chutney. 

Dosa makes an excellent breakfast/brunch, lunch, or even dinner for a complete well-balanced meal.

About Nav Dhan Masala Dosa

After I shared no-rice dosa recipes,  Mixed Lentils Dosa and Quinoa Mysore Masala Dosa. I got many request to share some more no-rice dosa recipes.

Here I am sharing one more no-rice Nav Dhan Masala dosa recipe. This dosa is made with combination of 9 beans mix, quinoa and lentils.

Nav Dhan dosa is fiber and protein-rich. It can be enjoyed plain or with some potato stuffing. Either way this dosa tastes amazing!!

Difference Between Masala Dosa & Nav Dhan Masala Dosa

Traditional, masala dosa batter consists of rice and lentils. The dosa is stuffed with some Classic Aloo Masala (Potato Stuffing), and served with some Sambar, and Coconut Chutney.

Nav Dhan Masala dosa batter consists of 9 bean mixes, quinoa and lentils, and no-rice. Inspired by my Quinoa Mysore Masala Dosa (no rice dosa), I made this Red Chutney Aloo Masala (potato stuffing) to go with the dosa. 

This stuffing is a bit spicy, you can adjust the spice level as per taste. My hubby loves spicy food, and this stuffing made with red chutney is his favorite way to enjoy this dosa.

I like to serve this dosa with some Udupi Sambar (Temple Style Sambar) and Walnut coconut chutney.

Pic Shown: Top to bottom - Udupi Sambar, Walnut Coconut Chutney, Nav Dhan Masala Dosa(no rice dosa)

Ingredients For Nav Dhan Masala Dosa

For The Dosa Batter

½ cup nav dhan mix

2 cups quinoa

½ cup urad dal (split black lentils)

½ teaspoon methi dana (fenugreek seeds)

Add at the time of making dosa:

salt to taste

⅛ teaspoon asafoetida (hing), optional

For The Stuffing (Aloo Masala)

1 recipe Red Chutney Aloo Masala(Spicy Potato Stuffing)

How To Make Nav Dhan Masala Dosa

Nav dhan dosa batter is made in a similar way as the traditional dosa batter. Basic steps for preparing the dosa batter remains the same.

9 Beans mix, lentils, and quinoa are soaked for few hours. Grind it into dosa batter consistency. Ferment the dosa batter. Fermentation adds ton of flavor to the dosa.

Quinoa and rice can be used in this recipe. I have used quinoa for this recipe. 

Here’s a step by step guide, for a fool proof dosa batter, to help you make a perfect, paper-thin, dosa. Enjoy!

Step 1: Soak The Beans & Lentils

Rinse the beans mix, lentils thoroughly, discard any stones, or debris. Soak in double the amount of water for minimum of 8 hours.

Re-hydrated beans and lentils double in size and become soft. Soak beans and lentils separately. I soak one cup of beans in 2 cups of water. Make sure there is enough water for the beans to re-hydrate. Soak 1 cup of lentils in 2 cups of water. 

Rinse the quinoa under water for few minutes. Rinsing the quinoa, removes it’s natural coating, known as saponin. This makes quinoa taste less bitter. After, the quinoa is rinsed thoroughly soak the quinoa in 2 cups of water for 4 hours.

Step 2: Prepare The Batter

First grind beans into a slightly coarse texture, add water as needed. Transfer the batter into the bowl. Next, add lentils and grind it to a smooth consistency. Add water as needed. Transfer the batter into a bowl.

Now, add quinoa to the blender, water as needed to grind it into a fine consistency. Transfer the quinoa batter along with beans and lentils batter.

Mix beans, lentils and quinoa batter thoroughly.

The consistency of this batter is similar to a pancake batter.

Step 3: Ferment The Dosa Batter

You can ferment the dosa batter using any one of the following methods – Traditional, Instant Pot, or Oven Method.

Method 1: Traditional

In most homes in India, this is the method used for fermenting the dosa batter. The batter is left on a counter top or in a nice warm place, away from any vent or direct sunlight.

If the weather is nice and warm, the batter ferments in no time. In summer, it only takes few hours for batter to ferment. In winters it may take up to a day.

Method 2: Using Instant Pot To Ferment Dosa Batter

Add the dosa batter directly into the inner pot.

Turn ON yogurt (low) setting, and set it to 8 hours. Cover the inner pot with a glass lid or any plate that fits on it and let it ferment.

Add salt, mix well and the dosa batter is ready to be used.

Method 3: In The Oven

This method is quite helpful if you live in a cold place. Even with frigid temperatures, you can beautifully ferment the dosa batter fail proof.

Warm the oven to the lowest temperature setting, and then turn it OFF. Place the batter inside the oven to ferment.

Alternatively, if you have an oven light, you can leave the light ON and the batter ferments beautifully. No need to turn ON the oven.

Step 4: Make The Nav Dhan Masala Dosa

Fill a small bowl with ice cold water, and couple of paper towels.

Heat a cast iron dosa tawa or a non-stick griddle. Sprinkle some water, and wipe it with damp paper towel. Add few drops of oil, and wipe it with a damp towel. Reduce the heat to low, ladle spoonful of dosa batter in the center of the griddle.

Starting from the center of the griddle, using a circular motion, spread the dosa batter evenly as possible.

Turn the heat to medium and cook the dosa. Drizzle some ghee or oil, and spread it using a spatula. (For vegan use oil.)

Note: As the dosa gets cooked, the center and the edges of the dosa start to brown. 

Spread couple of tablespoon of potato stuffing. You can add filling of your choice. Please refer to the post for – Variations To Dosa Stuffing

Run the spatula around the edges of the dosa, and carefully fold the dosa into thirds, as shown in pic.

Nav dhan masala dosa is ready to be devoured. Serve dosa hot with some Udupi Sambar, and Walnut Coconut Chutney.

IMPORTANT: Follow this simple routine for making dosa each time. Reduce the heat to low. Sprinkle some cold water onto griddle, wipe it with a damp paper towel. Add a few drops of oil, and wipe it with a damp towel. Make sure to bring down the temperature of the griddle.

Note: If the griddle is too hot, the batter will stick to griddle, and will not be able to spread. To spread the batter evenly, it is important that every time you start with a warm griddle not hot. Continue with the remaining batter.

Pic Shown: Step by step how to make nav dhan masala dosa

Variations To Dosa Stuffing

For the stuffing for the dosa, there are endless possibilities, stuff it to your heart’s desire. From the classic aloo masala (potato filling), to more trendy one pav-bhaji filling. Some of the dosa filling my family relishes are:

• Classic Potato Stuffing
• Red Chutney Aloo Masala (Spicy Potato Stuffing)
• Pav Bhaji
• Paneer Bhurji
• Kheema Or Egg Bhurji
• Cheese

Pic Shown: Top to bottom - Udupi Sambar, Walnut Coconut Chutney, Red Chutney Aloo Masala [Spicy Potato Stuffing]

Pro Tips For Perfect Dosa Batter

Soak the beans and lentils for minimum of 8 hours or soft enough.

Use just enough water to grind the beans, lentils and quinoa. Grind them separately.

Grind beans to a slightly coarse consistency, lentils smooth and quinoa to a fine consistency. This combination of texture gives a nice crisp dosa. 

You can use wet/dry stone grinder or a simple mixer grinder to grind the batter.

If using mixer grinder, work in small batches. I prefer to grind the batter in batches. This helps maintain the texture of the batter.

I use cold water to grind the batter. This helps prevent excessive heating of the mixer grinder.

The consistency of the dosa batter is similar to a pancake batter. Batter is not too thick or too thin.

Ferment the batter well. It improves the taste, and texture of the dosa. Fermented batter can be preserved for longer.

Pro Tips For Paper-thin, Crispy Dosa

Use a flat bottom ladle, with a larger surface area. It helps spread the batter more evenly and thin. 

After you pour the batter onto a griddle, work quickly. Using back of a ladle, evenly spread the batter outwards as thin as possible, using circular motion.

You can even out the edges with the spatula or remove the excess batter for a thinner, crispier edge.

Drizzle some ghee or oil, for an additional flavor and crispiness.

Follow this simple routine for making dosa each time. Reduce the heat to low. Sprinkle some cold water onto griddle, wipe it with a damp paper towel. Add few drops of oil and wipe it with a damp towel. Make sure to bring down the temperature of the griddle.

If the griddle is too hot, the batter will stick to griddle, and will not be able to spread. To spread the batter evenly, it is important that every time you start with a warm griddle not hot. Continue with the remaining batter.

Frequently Asked Questions

What type of beans and lentils to use?

Nav Dhan masala dosa is made with a combination of 9 beans mix, quinoa (white) and urad dal (split black lentils).

I used store-bought 9 beans mix for this recipe. You can make 9 beans mix at home. Take equal quantity of all the 9 different beans. Kidney beans, moong whole, kala chana, black eye beans, red chori, muth, urad whole, val whole, and toor whole.

What type of quinoa to use?

Quinoa comes in different colors – white, red, black, tricolor. I used white quinoa, as it is least bitter of all.

You can substitute quinoa completely with rice or use half rice and half quinoa, the recipe works just fine.

Can I use rice?

Yes, you can use white or brown rice along with other ingredients. ⅓ – ½ cup of rice is good for this recipe.

Why do you ferment dosa batter?

Fermented dosa batter can be preserved for longer. It has a great texture, is easy to spread and dosa tastes amazing.

How do you know if the batter is fermented well?

The fermentation process takes a good 8-12 hours. Keep checking the batter in-between to make sure that the fermentation is going well.

A well-fermented batter will almost double in size. It will be thick, fluffy and will develop small bubbles or air pockets. It has a distinct tart flavor, starts to smell slightly sour.

How do you know if the batter has gone bad?

Fermenting the batter longer can result batter going bad. You will notice color change of the batter. Batter may turn pinkish in color, smells unpleasant, and may develop some black spots (mold). Discard the batter, it is not safe to use.

Why is dosa not crispy?

The texture of the dosa batter is key to getting a crisp dosa. Grind the beans to a slightly coarse, lentils smooth and quinoa to a fine consistency. This helps achieve a nice crispy dosa. 

Since this batter does not consist of any rice, the dosa will be slightly soft as compared to the traditional rice dosa. You can mix ½ cup of rice flour to the batter, and than use this batter to make dosa. This will also help achieve crispy dosa.

How long does the batter stay fresh?

A good fermented dosa batter lasts for up to 5-7 days in the refrigerator.

You can freeze the dosa batter for up to a month. Store it in a freezer-safe container. Defrost the batter in the refrigerator or on a counter top. And your dosa batter is ready for some delicious homemade dosa.

What type of griddle to use?

Cast iron dosa pan or a non-stick griddle, can be used to make dosa. 

Griddle size 10-13 inch is a perfect size to make homemade dosa.

More South Indian Recipes