Mixed Dal Dosas | Unfermented Mixed Dal Dosa
Dosa made with a combination of various lentils alongwith rice.
Servings 10 dosas
Ingredients
For Dosas
- 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
Instructions
- 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.