Roasted channa dal or gram dal chutney has a rich, nutty flavour. It is rich in protein and fibre, which helps in weight ...

Layering up garnishes when serving this chana dal makes it taste extra special. This dal is topped with a tarka, tamarind sauce, crispy onions, root ginger and fresh herbs. Each serving provides ...

Gujarati Style In Minutes ...

Here's a step-by-step recipe to make Potato Dosa: - 1 cup rice - 1/4 cup urad dal (split black gram) - 1/4 cup chana dal (split chickpeas) - 1/2 teaspoon fenugreek seeds (methi) - 1/2 teaspoon ...

To make the dosa batter, wash the rice under cold running ... Add the mustard seeds, chana dal, urid dal, curry leaves and asafoetida and allow the seeds to crackle and splutter.

You've probably tried chana dal in a variety of ways, but this particular Kashmiri version of it is special. This dal is oozing with flavours and is ideal to make for ...

Whip up crispy dosas anytime and pair them with sambar and chutney. Here's how to make it: To make dosa premix, you need 2 cups rice, ½ cup urad dal, 1/2 tbsp chana dal, ¼ cup poha, ½ tsp fenugreek ...

1-2 cloves garlic, half a teaspoon cumin seeds, half a teaspoon mustard seeds, salt to taste, two tablespoons coconut oil, half a teaspoon of dal (chana dal and urad dal), and 6-8 curry leaves.

Dosa Bamolini is one of dish made by Tejasswi Prakash that featured on Chef Vikas Khanna's Michelin-star restaurant.

These vibrant, flavorful condiments are the perfect companions to classic dishes like Idli, Dosa, and Vada ... used are - fresh coconut, chana dal (roasted), green chillies, fresh ginger, water ...