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SPICY RED LOBIA DOSA

Spicy Red Lobia Dosa with Onion and Ajwain Twist

This spicy red lobia dosa is a high-protein, fiber-rich South Indian twist made with soaked red cowpeas, rice, and chana dal, blended with ginger, chillies, onion, and ajwain. Semi-crispy and fragrant, it's perfect for breakfast or a light dinner. Adjust green chillies to taste and enjoy it hot with coconut chutney or tangy sambar. A wholesome and hearty choice for dosa lovers seeking something new and flavorful.


EXPLORE CHUTNEYS RECIPE'S    

Spicy red cowpea dosa loaded with pepper, green chillies, and herbs, sizzling hot on a dosa pan.¯

Tips & Tricks for Perfect Spicy Red Lobia Dosa

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For a thinner and crispier dosa, add extra water to the batter. Avoid over-grinding the onion mix to retain texture. Ajwain adds excellent flavor and aids digestion—don’t skip it. Use well-seasoned dosa pans for a perfect golden crust. If the batter thickens after resting, dilute with warm water. You can also try a variation by adding grated carrots or beetroot to the batter for extra nutrition and color.

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     Step-by-Step Recipe : Spicy Red Lobia Dosa​

INGREDIENTS

- 3/4 cup Red Lobia (Alasandalu)

- 1/4 cup Brown or White Rice

- 1/2 tsp Methi Seeds

- 1 tbsp Chana Dal

- 1 inch Ginger

- 2 Green Chillies

- 1/2 Onion, chopped

- 1/2 tsp Black Pepper

- 1 tbsp Ajwain Seeds

- 2 cups Water (or as needed)

- 2 tbsp Chopped Coriander Leaves

- Oil for frying

- Salt to taste

​Crispy red lobia dosa with ajwain and onions, served hot with chutney, perfect for protein-rich breakfast.

PREPARATION STEPS

1. **Soaking:** 

Soak Red Lobia, Rice, Methi Seeds, and Chana Dal overnight in water.

2. **Grinding:** 

The next morning, drain the water and rinse the soaked ingredients. Transfer them to a mixer jar and blend into a smooth paste, adding water as needed.

3. **Mixing:**

 Transfer the paste to a bowl. Grind Ginger, Green Chillies, and Onion coarsely and mix into the Lobia paste. Also add Chopped Coriander Leaves, Black Pepper, and Ajwain Seeds. Mix well and add salt to taste.

4. **Cooking:** Heat a dosa pan or non-stick skillet. Pour a ladleful of the batter onto the pan and spread it in a circular motion to form a dosa. Drizzle a little oil around the edges. Cook on medium heat until the dosa is golden brown and crispy on both sides.

5. **Serving:**

 Serve hot with your choice of chutney or sambar.


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