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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). 
Course Main Course
Cuisine Indian, South Indian
Keyword masala dosa, nav dhan dosa, nav dhan masala dosa, nav dhan recipe, no rice dosa, protein dosa, quinoa dosa
Prep Time 10 minutes
Cook Time 20 minutes
Soaking / Fermenting Time 16 hours
Total Time 16 hours 30 minutes
Servings 16 12-inch dosa
Author Jyoti Behrani

Ingredients

Ingredients For Nav Dhan Masala Dosa

    For Dosa Batter

    Add at the Time of Making Dosa

    • salt to taste
    • 1/8 teaspoon asafoetida (hing), optional

    For Red Chutney Aloo Masala (spicy potato stuffing)

    Instructions

    Prep For Dosa Batter

    • Rinse the beans and lentils thoroughly, discard any stones, or debris. Soak in double the amount of water for 8 hours. Add 1/2 teaspoon of methi seeds to the lentils.
    • Rinse the quinoa thoroughly, soak the quinoa in double the amount of water for 4 hours.
      Note: Soak beans, lentils and quinoa separately.

    Grind Dosa Batter

    • First grind beans into a slightly coarse texture, add water as needed. Transfer the batter into the bowl.
      Note: Discard the water used to soak the beans, use fresh water to grind.
    • Next, add lentils and grind it to a smooth consistency. Add water as needed. Transfer the batter into a bowl.
    • 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.
      Note: The consistency of this batter is similar to a pancake batter.

    Ferment Dosa Batter Using Instant Pot

    • Add the dosa batter directly into the inner pot.
    • Turn ON yogurt (less) 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.

    How To Make Nav Dhan Masala Dosa

    • Fill a small bowl with ice cold water, and couple of paper towels.
    • To make dosa, you will need Cast iron dosa pan or a non-stick griddle
    • 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 Red Chutney Aloo Masala (Spicy Potato Stuffing). You can add filling of your choice. Please refer to the post for – Types of Potato Stuffing For Masala Dosa
    • Run the spatula around the edges of the dosa, and carefully fold the dosa into third.
    • Nav Dhan masala dosa is ready to be devoured. Serve dosa hot with Udupi Sambar [Temple Style Sambar] and walnut coconut chutney for a complete meal.
    • 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 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. In order to be able to spread the batter, it is important that every time you start with a warm griddle not hot. Continue with the remaining batter.
    • This recipe makes around 16, 12-inch dosa.

    Notes

    Ice cold water helps bring down the temperature of the griddle.
    Please refer to the post for the following:
    1. Why Ferment Dosa Batter
    2. Types of Potato Stuffing For Masala Dosa
    3. Pro Tips For Perfect Dosa Batter
    4. Pro Tips For Paper-Thin, Crispy Dosa
    5. Frequently Asked Questions
    6. Traditional And Oven Method To Ferment Dosa Batter