Mixed Dal Dosa or Mixed Lentil Dosa is a high protein breakfast recipe. This dosa is made with one part rice and 2 parts mixed dal or lentils.
Mixed Dal Dosa is highly nutritious and delicious and makes a perfect breakfast menu. It is a very quick and easy recipe and there is no need for fermentation of batter for this dosa.
How to make Mixed Dal Dosa/Mixed Lentil Dosa
Wash and soak one cup rice and two cups of mixed lentils for at least 4 – 5 hours or overnight. The next morning grind this into a smooth paste. Set aside for 5 – 10 minutes and you are ready to make the dosas.
Heat a cast-iron tawa or a non-stick Tawa and spread one big spoon of the batter evenly. Put a little oil all around the dosa and cook till done. There is no need to flip the dosa. Cook it well on one side only. For a nice crispy dosa cook a little longer. Serve hot with chutney.
DALS FOR MIXED DAL DOSA – I used 5 types of lentils for this Dosa. Masoor dal, Chana dal, Mung dal, Urad dal, and Tur dal. You could prefer to use any dals/lentils of your choice but keep the ratio 1:2 of rice and dal.
To make the dosa gluten-free, substitute rice with millet of your choice, like foxtail millet, ragi/finger millet.
Red Coconut Chutney for Dosa
You can serve Mixed Lentil Dosa with any chutney of your choice. But I prefer the Red Coconut Chutney.
For the Red Coconut Chutney –
- In a pan put in a teaspoon oil and roast 4 – 5 red chillies. Then add 2 -3 tablespoons of chana dal and roast well.
- In a blender add 1 cup fresh coconut, 4 – 5 cloves garlic, the roasted red chillies, and chana dal and grind to get delicious chutney. Add salt to taste and remove it in a bowl.
- To temper the chutney – heat 1 tablespoon oil in a pan and put in half a teaspoon of mustard seeds. When mustard seeds begin to splutter throw in few curry leaves and asafoetida.
- Pour this over the chutney.
OTHER BREAKFAST RECIPE YOU MAY LIKE TO TRY
Mixed Lentil Dosa
Ingredients
- 1 Cup Rice, idli rice
- ½ cup Urad dal
- ½ cup Mung dal
- ½ cup Tur dal
- ¼ cup Chana dal
- ¼ cup Masur dal
- Salt to taste
Instructions
- Soak rice and the dals overnight
- Grind this to a smooth paste the next morning. Add salt to taste
- Heat a cast-iron or non-stick dosa pan and spread a spoonful of batter evenly. Cook till done
- Serve with chutney
Notes
- You can adjust the quantity of dals as per your choice.
- To make this dosa gluten-free, substitue rice with millet.
- You can also add onions, chillies and ginger to the batter and make dosas
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Delicious recipe. I will try this recipe. Keep posting more recipes. I am a fan of your recipes …Thanks
That’s very sweet of you Diana.
Delicious recipe. I will try this recipe.
Thanks Diana
Hello n Tku Does the batter need to ferment?
Hi… No need to ferment the batter. You can make the dosas immediately after grinding.
Thank you for stopping by..
Tried out this recipe and enjoyed.