Candipapu/Tuvar Dal Dosa Recipe

Candipapu/Tuvar Dal Dosa Recipe
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Candipapu/Tuvar Dal Dosa

This is again not common in many households, this is one of the versions of dosa made in very sparsely in southern Indian households. Its power packed with proteins since it’s made of three varieties of dal i.e. Tuvar/Arhar, Chana, Urad dal and rice with 3:1 combination. Its crispy and tasty to have it and as said its power packed with proteins and one can have very satisfying breakfast. Its crispy on the outer and soft in the middle and goes very well with curd as an accompaniment for the dosa.
Course Breakfast
Cuisine Indian
Prep Time 30 minutes
Cook Time 15 minutes
Soaking time 2 hours
Total Time 45 minutes
Servings 5
Author Kalyon Subbarao


Candipapu/Tuvar Dal Dosa:


To Grind Coarse Powder:

  • 1 cup Tuvar/Arhar Dal
  • 1 Cup Channa Dal
  • 3 Cups of Raw Rice
  • ½ Cup Urad Dal
  • 1 ½ Onion Diced Finely

For Paste:

  • 3 Green Chillies
  • ½ tsp Jeera
  • ½ Cup Fresh Coconut
  • ½ cup Sour Curd
  • Salt as required

For Tempering

  • ½ tsp Mustard
  • ½ tsp Jeera
  • 4 to 5 Curry Leaves
  • ½ tsp Channa Dal
  • ½ tsp Urad Dal
  • 1 Pinch Hing/Asafoetida


How to Make Candipappu Dosa ?

  1. First grind all the dals and rice mentioned in the to grind list into a coarse powder and keep it aside. Out of which we will use only 3 ½ cups of ground powder for our batter.
  2. Now take coconut, green chillies, jeera, sour curd and salt as mention and grind to a smooth paste, mix it with the dal and rice powder.
  3. Now use water to mix the batter and bring it to dosa batter consistency. Meanwhile get the tempering on the gas and get the oil heating and put the tempering ingredients as listed above in the same order, and let it fry for a second or two and add the tempering to the dosa batter.
  4. Mix all the thoroughly and leave it rest for around 1 to 2 hours. The more it soaks/rests the dosa will come out crisp and without sticking to the pan.
  5. Use a dosa pan to make these dosa, keep a dosa pan to heat and put some oil and pour the one to two spoons of batter and let it fry for some time. As the crust is formed and can see that one side its done we flip it over to fry it other side.

Recipe Notes

Serve the dosa with curd/ginger chutney. These are the two best accompaniments I have had with.

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