Masoor dal ke Kebab & Dosa Recipe

Ingredients:

Masoor dal soaked 2 cups

Turmeric powder ½ tsp

Red chilli powder 1 tsp

Jeera & coriander powder 1 tsp

Garam masala ½ tsp

Salt 1 tsp

Carrot grated 1 cup

Onion chopped ½ cup

Garlic chopped 1 tbsp

Ginger chopped ½ tbsp

Green chilli chopped ½ tbsp

Coriander chopped 1 tbsp

Water as required 

Besan 2 tbsp

Ghee 1 tbsp

Oil 2 tbsp 

 

Burani raita 

Curd 1 cup

Garlic fried 1 tbsp

Salt ½ tsp

Red chilli powder ½ tsp

Roasted jeera powder ½ tsp

Coriander chopped ½ tbsp

 

Method:

Masoor Dal Kebab & Dosa:

1. Begin by taking a mixer jar and adding soaked masoor dal, a pinch of turmeric powder, red chilli powder, ground jeera (cumin) and coriander powder, a touch of garam masala, and a pinch of salt.

2. Coarsely grind these ingredients in the mixer jar. This mixture will form the base for kebabs & dosa.

3. Once the masoor dal is coarsely grinded, incorporate chopped onions, grated carrots, finely chopped ginger, chopped garlic, chopped green chillies, and freshly chopped coriander leaves into the mixture.

4. Pulse-grind the mixture again to achieve a coarse texture. Transfer half of this mixture into a separate bowl. This portion will be used to make the kebabs.

5. To the remaining mixture in the mixer jar, add some more salt, a bit of red chilli powder, and a splash of water. Grind this mixture until you obtain a thick batter-like consistency.

Making Masoor Dal Kebabs:

1. Take a portion of the mixture from the bowl and mix in some besan (gram flour).

2. Heat a flat pan and add ghee to it. Let it heat up over medium heat.

3. Wet your fingers with water, take a portion of the mixture, and place it on the pan.

4. Press and lightly spread the mixture to form a kebab shape. Cook the kebab until it turns crisp on both sides.

5. Once cooked, transfer the kebabs to a plate. These kebabs can be served with refreshing Burani Raita.

Masoor Dal Dosa:

1. Take the remaining mixture from the mixer jar and transfer it to a bowl. Adjust the consistency of the batter as needed.

2. Heat a flat non-stick pan and pour a ladleful of the mixture onto the pan.

3. Spread the mixture into a dosa shape using a flat spatula. Make sure the dosa is smooth and flat.

4. Drizzle some oil or ghee around the dosa and cook until it becomes crispy and golden brown.

5. Once the dosa is cooked to your liking, carefully remove it from the pan and place it on a serving plate. This flavorful Masoor Dal Dosa pairs wonderfully with coconut chutney.

Burani Raita:

1. In a bowl, combine curd, fried garlic, a pinch of salt, a sprinkle of red chilli powder, roasted jeera (cumin) powder, and freshly chopped coriander leaves.

2. Mix all the ingredients well to create a flavorful Burani Raita.

 

Breakfast/snack is now ready to be enjoyed! Serve the Masoor Dal Kebabs with the cooling Burani Raita, and savour the crispy and delicious Masoor Dal Dosa alongside coconut chutney. This combination of dishes offers a delightful array of flavours and textures.