Multi Dal Dosa
Mixed Dal Dosa is a popular south Indian dish that can be prepared for breakfast, lunch, or dinner. It is prepared by soaking rice and different varieties of lentils. Lentils are an excellent source of plant-based protein, fiber, iron, magnesium, and more. I prefer making this recipe at least twice a week as I don’t need to ferment the batter and it’s super healthy too. You can always try soaking different lentil combinations with rice. These crispy, healthy, and tasty dosas are served with coconut chutney and sambar.
Multi Dal Dosa
Ingredients
- 1 Cup Rice
- 1/4 Cup Masoor Dal(Red Lentils)
- 1/4 Cup Moong Dal(Split Mung Beans)
- 1/4 Cup Urdh Dal(Split Black Gram)
- 1/4 Cup Chana Dal(Split Chickpeas)
- 1/4 Cup Toor Dal(Split Pigeon Peas)
- 1 Tsp Methi Seeds(Fenugreek)
- 3 Dry Red Chillies
- 1 Tsp Jeera(Cumin)
- Few Ginger Slices
- 1 1/2 Cup Water(for grinding)
- 1/4 Tsp Hing(Asafoetida)
- 1 Tsp Salt
- 1 Tsp Oil
Instructions
- In a large bowl, add rice, Masoor dal, Moong dal, urdh dal, chana dal, toor dal, and methi seeds. Rinse 4 to 5 times and drain the water.
- Add dry red chillies, and freshwater. Cover and soak for 5 hours.
- Transfer the soaked lentils and red chillies to a blender.
- Add jeera, ginger slices, and water. Blend slightly coarse and transfer the batter to a bowl.
- Add hing, salt, and mix well. Dosa batter is ready and needs no fermentation.
- Heat a griddle or iron tawa on medium-high heat and spread some oil in a circular motion ( I use a fork and an onion halved in half to spread the oil. I have seen my grandmother and my mom using this method on cast iron tawa for decades to avoid sticking).
- Gently pour 1 ladle of batter and thinly spread.
- Sprinkle some oil. Using a stainless steel spatula, flip the dosa when holes ( air pockets) are formed. After a few seconds flip again.
- Serve thin, crispy, and hot mixed lentil dosa with chutney and sambar. Enjoy!
Video
Notes
- You can add lentils of your choice and skip the rice.
- You can replace dry red chillies with 2 green chillies.