Mixed Dal Dosa – Dosa made with a combination of various lentils alongwith rice.
Dosa is one of the most loved breakfast dishes of southern India. It is a savoury pancake made using fermented rice and lentils batter. With its taste, texture and aroma, dosa has won the hearts of many people, not just in India but across the globe. Dosa can be made in variety of ways, using variety of ingredients. It is its versatility which appeals to most people. The basic dosa batter can be used to make dosa, uthappam, appam and so on.
Traditionally, dosa is made by soaking rice and lentils (udad dal) for few hours. The soaked rice and lentils are then ground to a smooth paste. The batter is fermented and then dosas are made. While this type of dosa remains a classic favourite, there are so many other types of dosas that can be made with fermented and unfermented batter. Some of the dosa recipes on this blog are Saada Dosa, Set Dosa, Jowar Dosa, Instant Ragi Dosa, Barnyard Millet Dosa, Horsegram Dosa, Masala Dosa, Schezwan dosa, Rava Dosa, Quinoa Dosa, Sprouted ragi dosa, Pesarattu, Ulli Karam Dosa, Moong Dal Dosa etc.
The recipe that I am sharing today is of unfermented mixed dal dosa. I have used rice, whole moong, udad dal, tuvar dal and masoor dal to make these dosas. The dosas are made using unfermented batter. While making dosas using fermented batter, one needs to plan 15 to 20 hours in advance, considering the soaking, grinding and fermenting time. But to make these unfermented dosas, the rice and lentils need to be soaked for 4 to 6 hours. After grinding the soaked ingredients, dosas can be made immediately.
About Unfermented Mixed Dal Dosa
Unfermented mixed dal dosa is a convenient alternative to the traditional fermented dosas. This dosa is made by soaking rice alongwith various lentils such as udad dal, tuvar dal, masoor dal and moong. The soaked ingredients are ground alongwith dry red chillies, asafoetida and salt. The dosas are immediately made using this batter. The combination of rice and lentils makes it a nutritious and filling option for breakfast. The ingredients can be customised as per your preference. You can use lentils such as chana dal, moong dal, whole masoor etc. to make this dosa. Mixed Dal dosa pairs excellently with coconut chutney and sambar.
List of ingredients
Lentils : Udad Dal, Tuvar Dal, Masoor dal and whole moong.
Other ingredients : Dry red chillies, asafoetida, salt and ghee
Step-wise recipe with pictures
Wash and soak rice, whole moong, udad dal, tuvar dal, masoor dal for 4 to 6 hours or overnight.
Drain the water. Add dry red chillies and asafoetida. Blend to a fine paste.
Add salt and mix well. Keep aside till we make a coconut chutney.
To make coconut chutney, blend freshly grated coconut, green chillies, roasted chana dal, garlic, tamarind and salt to a fine paste.
For the tempering, heat oil in a small pan. Add mustard seeds, udad dal and curry leaves. When they start spluttering, pour this over the chutney. Keep this aside.
To make the dosas, heat a iron pan. Grease the pan with ghee or oil. Pour a ladleful batter on the pan and spread in circular motion to make dosa.
Drizzle ghee on the sides of the dosa and allow it to cook on low flame till it turns crispy.
Remove from the pan. Repeat the same with remaining batter. Serve mixed dal dosa hot with coconut chutney.
Mixed Dal Dosas | Unfermented Mixed Dal Dosa
- 1 cup rice
- ¼ cup split black gram (udad dal)
- ¼ cup green gram (moong)
- ¼ cup split pigeon peas (tuvar dal)
- ¼ cup split red lentils (masoor dal )
- 3 dry red chillies
- ½ tsp asafoetida
- salt to taste
For Coconut chutney
- 2 cups of freshly grated coconut
- 3 green chillies
- 1 large clove of garlic
- 1 tbsp roasted chana dal / daria
- a marble sized ball of tamarind
- salt to taste
- Into a mixing bowl, add rice, whole moong, udad dal, tuvar dal and masoor dal. Add water and rinse well. Drain the water.
- Add fresh water and keep this soaked for 4 to 6 hours or overnight.
- Once the rice and lentils are well soaked, drain the water.
- Add dry red chillies and asafoetida. Blend to a fine paste.
- Add salt as per taste to the batter and mix well. Keep this aside until we make coconut chutney.
- To make the chutney, blend fresh coconut, green chillies, roasted chana dal, garlic, tamarind and salt to a fine paste.
- For the tempering, heat oil in a small pan.
- Add mustard seeds, udad dal and curry leaves.
- When they start spluttering, pour the tempering into the coconut chutney. Keep this chutney aside.
- To make dosas, heat a pan. Drizzle some ghee or oil on the pan and wipe with a tisuue paper.
- Pour a ladleful batter on the hot, greased pan.
- Spread the batter in a circular motion to make dosas.
- Drizzle ghee around the dosa and cook till it turns crispy.
- Repeat the same with remaining batter.
- Serve dosas with coconut chutney.
More South Indian breakfast recipes
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