Mixed Dal Dosa

Mixed Dal Dosa is a simple and nutritious flatbread that doesn’t require fermentation. This high-protein dosa is made from a blend of various lentils (dal), which are soaked and ground into a smooth paste. A few spices enhance the flavors, and the dosa is cooked on a hot skillet until it’s crispy and golden. These dosas are not only high in protein but also vegan and gluten-free, making them a healthy choice for everyone.

These protein-rich mixed dal dosas are incredibly versatile. They’re perfect for a healthy breakfast, but they can also be enjoyed at any meal—lunch, dinner, or even as a snack. Serve them with your favorite chutney, a comforting soup, or your choice of vegetable dish to complete the meal.

Prep Time 15

Cook Time 20

Servings Dosa

Ingredients

¼ cup moong dal
¼ cup washed moong dal
¼ cup washed urad dal
¼ cup red lentil
1 green chili chopped optional
¼ piece ginger chopped
½ tsp cumin seeds (jeera)
¼ tsp black pepper
⅛ tsp asafetida (hing)
½ tsp salt (adjust to taste)
4 tbsp oil

Instructions

In a bowl mix all the dal, wash them changing water 2-3 times. Soak dal in four cups of water for 6-8 hours.
Drain the water. Blend the lentils (dal) with green chili and ginger, adding water slowly as needed to make a smooth batter. Note: The less water, the smoother the batter.
Mix the salt and cumin seeds into the batter. Add water as needed. The total water added will be about ½ cup, just enough to achieve the consistency of pancake batter.
Place a non-stick skillet over medium-high heat. Test by sprinkling a few drops of water on it. The water should sizzle right away.
Pour about ½ cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about seven inches in diameter.
When the batter begins to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds, then flip the dosa using a flat spatula.
Press the dosa lightly with the spatula all around to ensure even cooking, turning them two to three times. Dosa should be crisp and golden brown on both sides.
Repeat for the remaining dosas.

Notes

Notes: If you are on a gluten-free diet, be aware that asafetida (hing) in powder form is often not gluten-free. In that case, you may want to avoid using asafetida.

Serving suggestion

Serve dosas with any chutney, such as tomato chutney, peanut chutney or cilantro chutney, or chutney of your choice.

You can also serve them with samber (a south Indian style dal) or your choice of soup.

For a creative twist, you can use these dosas to make delicious wraps, commonly known as frankies or kathi rolls. Simply wrap some vegetables or salad inside the dosa for a wholesome and satisfying meal on the go.

You can even make these dosas in advance, then reheat them over a skillet to restore their crispness.

For a creative twist, you can use these dosas to make delicious wraps. Make the dosas slightly thicker so they stay soft; these wraps are commonly known as frankies or kathi rolls. Simply wrap some vegetables or salad inside the dosa for a wholesome and satisfying meal on the go.