MIXED Dal Dosa
A Dosa with a Difference
From the Southern states of India, presenting the MIXED Dal Dosa which is a traditional dosa with a twist. Being a land of legumes and lentils Indian kitchens have come up with innovative ways to use the same lentils in a number of different ways. The Mixed Dal Dosa is a protein packed power combination that one cannot ignore.
So, what is a Dosa and how does it differ from the regular pancakes or flapjacks? Your regular flapjacks are made of flour, egg and a few other ingredients. Dosas are made purely of lentils and some combinations include rice as well. It is a pure vegetarian dish. It is a thin flat pancake that is made on an iron skillet using a fermented or no- fermented batter made of a combination of rice and lentils or just lentils.
While there are many different types of Dosas, today we will focus on the MIXED Dal Dosa.
Flavourful and Nutritious
In a Mixed Dal Dosa we use at least 4-5 varieties of Lentils, so the flavours are a brilliant combination of Chana Dal, Urad Dal, Moong Dal, Tur Dal and red Masoor dal. Of course, there are other combinations that you can do, but here the lentils work well together to provide a crisp tasty dosa.
Mixed Dal Dosa
The Versatile One
This is a dosa that requires pre-soaking. You can either soak it overnight or then for 2-3 hours in hot water which works just as well. You can do a breakfast, lunch or dinner menu with the Mixed Dal Dosa. You could even modify it to become a tea-time snack. There are no hard and fast rules about when you can eat the MIXED Dal Dosa. It goes well with a side of spiced potatoes and coconut chutney. Of course, you could make a mint chutney or a tomato chutney. the options are plenty.
You can add a yellow lentil slightly tangy gravy called Sambar which goes very well with all types of Dosas. But that is another recipe for another day.
Initial Preparation for the MIXED Dal Dosa
You need the following ingredients.
- 1/3rd measure Chana Dal
- 1/3rd measure yellow Moong Dal
- 1/3rd measure Tur Dal
- 1/3rd measure red Masoor Dal
- 2/3rd measure Urad Dal
- Salt to taste
Wash all together and soak overnight or then in hot water for 2-3 hours. You will find that the dals have almost double in size because of soaking. Now strain the dals and keep the water aside. Don’t throw away the water as you may need it while grinding.
- Grind all together. Take two measures at a time because the dals area little hard and grinding takes time. Grind to a smooth paste batter.
- Add a little salt and let stand for about half an hour.
Meanwhile… make the Spiced Potatoes to go with it
- 2-3 medium sized boiled potatoes cubed small.
- 2 tablespoons oil
- 1/4th tsp mustard seeds
- 5-6 curry leaves
- 1/4th tsp turmeric powder
- Pinch asafoetida
- 2 green chillies cut fine
- Some chopped green coriander
- Salt to taste.
How to make
Instructions for Spiced Potatoes
Take a wok. Heat oil.
Add mustard seeds and let crackle.
Add asafoetida and curry leaves. Stir well.
Add green chillies and salt
Add turmeric powder and now add your potatoes. Mix well and stir fry for a few minutes. Garnish with chopped green coriander.
if you don’t have boiled potatoes do the same with raw ones. But add a bit of water and cover and cook till they are soft and squishy.
It’s been 30 minutes since you made your batter. Now let’s make the Mixed Dal Dosa
One medium to large flat skillet
Two tablespoon cooking oil in a little bowl with a small spoon in it
A deep ladle for your batter
Make MIXED Dal Dosa step by step
Heat your skillet on a medium flame. Don’t turn up the heat else your skillet will become too hot.
Pour one ladle full of batter on the skillet, place your ladle on the batter dead centre, now move the ladle in outward concentric circles till your batter has spread out in a big circle.
Take half a tsp of oil that you have set aside. Sprinkle a few drops all along the outer rim of your Mixed Dal dosa and few drops in the middle. Let cook.
You know it is done when you can lift the Dosa, using a flat head spatula, without it sticking to the skillet. Flip it over for about 2 minutes and remove from heat. Keep aside on a plate. If you like it brown and crisp, then let it sit longer on each side.
Your MIXED Dal Dosa is ready.
Here is an interesting twist. Take your dosa off the skillet. Place it on a plate and quickly cut in to it using a pizza cutter. Your cut should go from the edge to the centre like a line. Now take the outer edge of the cut flap roll it around the rest of the dosa. It will roll up like a Cone or a triangle. Stand it up and You have a nice crisp Cone Dosa for children.
- Mixed Dal Dosa can be made with any combination of lentils. Whatever type of lentils you take, remember 35% should be White Urad Dal.
- Pre-soaking is important but there is no fermenting process here.
- You can spice up your batter a little by adding a little ginger and green chillies to the batter while grinding.
- If you can add a coconut chutney to the dish, then you have a healthy and nutritive full meal on your hands.
Given below are approximate values of what you can expect from your MIXED Dal Dosa. The figures would differ depending on what quantities of ingredients you use.
- Calories 87
- Sodium 1mg
- Potassium 156mg
- Total Carbohydrates 14g
- Dietary Fibre 6g
- Protein 6g
- Vitamin C 1.4%
- Calcium 1.5%
- Iron 11.2%