Mix dal dosa are Indian lentil crepes made with soaked lentils and spices. These are made without rice and are delicious. Serve them with any chutney of choice.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 25 minutes
- Yield: 10 · 10 dosas
- Category: Breakfast
- Cuisine: Indian
Ingredients
- 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))
- ½ inch ginger
- ½ to ¾ teaspoon cumin seeds
- 1 green chili ((leave out for kids))
- ½ to ¾ teaspoon salt ((adjust to taste))
- ½ to ¾ cup water (or as needed for batter)
- 1½ to 2 tablespoons oil (or ghee - ½ to ¾ tsp for each dosa)
Method
Preparation
- Wash the lentils in a large bowl at least thrice. Drain the water and add fresh water. Soak for at least 4 hrs. You can also soak it overnight.
- Drain the water completely. Add them to a blender jar along with ginger, chili, cumin and salt. Pour ½ cup water and blend to a smooth batter.
- If you prefer crisp dosas then add in less water. Blend to a thick batter. If you prefer soft dosas add more water while blending and make a slightly runny batter. Taste test and add more salt if required.
Make Mixed Dal Dosa
- Grease a dosa tawa or a griddle lightly. Heat it well on a medium flame.
- When the pan is hot enough, pour ¾ cup ladle batter to the center. Quickly spread it to a thin dosa.
- Cook on a medium heat. Drizzle some oil around the edges.
- This step is optional. With the help of the spatula, gently scrape off the excess batter and spread it evenly.
- When the dosa is cooked, the edges will begin to leave the pan. Flip and cook the dosa on the other side until brown spots appear.
- Flip again and cook until crisp. Remove the dosa to a plate and make the next one the same way.
- Serve mixed dal dosa with chutney or pickle.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.