Mixed Dal Dosa | Lentil Dosa without Rice

Mixed Dal Dosa – High protein Breakfast Recipe made with 4 kinds of lentils. Mixed Dal Dosa are Indian Lentil crepes made with different kinds of lentils and spices. Whether you are looking to eat healthy or want to boost your protein intake, these are one of the best that you should try. Served with a Chutney of choice, these lentil dosa are simply delicious, nourishing, filling and healthy. Moreover they are gluten-free and vegan if you cook them in oil.

About Mixed Dal Dosa

These Dal Dosa are similar to the South Indian breakfast crepes like Adai and Pesarattu. There is no rice used in this recipe and is great for those looking for high protein & gluten-free diet.

Mixed dal dosa are very good for growing toddlers and kids as these provide a good dose of protein and minerals essential for growth. Different kinds of lentils have varying kind & levels of nutrition so you can make these with any lentils of your choice.

To make these lentil dosa, I have used urad dal, green gram, chana dal and toor dal. You can replace any of these dal with any other of choice but the taste and crispness will change.

With the quantities and type of lentils I use, the dosas taste delicious and turn out crisp. However they can also be made to soft dosas, more in the instructions below.

The batter can be made ahead and stored for 2 to 3 days in the refrigerator. Keep it outside on the counter for about 30 mins before you use.

Serve these Lentil dosa with Coconut chutney, Tomato chutney or Ginger chutney.

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Photo Guide

How to Make Mixed Dal Dosa (Stepwise Photos)

Preparation

I have doubled the recipe so you may find the ingredients to be more in the pictures & video.

1. Add all the lentils to a large bowl. You may replace any of these lentils with moong dal or masoor dal (red lentils)

• ¼ cup urad dal (skinned black gram)
• ¼ cup green gram (mung beans)
• ¼ cup chana dal (bengal gram)
• ¼ cup toor dal (split pigeon peas)

2. Rinse them well with plenty of water. Drain and pour fresh water and soak for at least 4 hours. For toddlers and people with digestive problems it is good to soak these up to 8 hours.

3. Discard the water and add the lentils, 1 green chilli, ½ to ¾ teaspoon cumin seeds, ½ teaspoon salt and ½ inch peeled ginger to a blender jar. Ginger aids digestion and adds flavor. Pour half cup water.

4. Blend to a smooth or slightly coarse batter.

5. To make crisp dosas, the batter must be thick but of pouring consistency as shown in the pic. To make soft dosas, pour more water and make the batter slightly runny. Taste test and add more salt if you want.

Make Mixed Dal Dosa

6. Grease a dosa tawa and heat it on a medium flame. When the pan turns medium hot, pour ¼ cup batter in the center.

7. Quickly spread it to a thin dosa. If you are unable to spread the batter well, add some water to the batter and mix it.

8. Drizzle oil around the edges.

9. When the dosa is half done, with the help of the spatula gently scrape the top of the dosa. This helps to spread the batter evenly, so the dosa cooks evenly. It also comes out thin. (check video)

10. When the mix dal dosa is done, you will see the edges begin to leave the pan. Turn it to the other side.

11. Cook until the other side is also cooked. You will know it is cooked when the batter dries up. Do not over cook as they begin to dry out.

12. Turn again and cook for a minute to crisp the dosa.

Serve mix dal dosa with chutney or pickle.

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