How To Make Nav Dhan Masala Dosa

Step 1: Soak The Beans & Lentils

• Rinse the beans and lentils thoroughly, discard any stones, or debris. Soak in double the amount of water for 8 hours. Add ½ 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.

Step 2: Prepare The 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.

Step 3: Ferment The 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.
• You can ferment the dosa batter using any one of the following methods – Traditional, Instant Pot, or Oven Method. See recipe notes.

Step 4: Make The 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 the 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 third.
• 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 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.