High Protein Lentil Dosa: Dal Dosa (No Rice Version)-Video

Mixed Dal Dosa, is a high protein Indian savory crepe made with a combination of lentils, with no rice added. This protein dosa recipe is healthy, gluten-free, diabetic-friendly, and can be made vegan. Serve this paper-thin, crisp, multi lentils dosa with some sambar and coconut chutney for a complete power-packed, healthy meal. 

Dosa is an Indian savory crepe, quite popular in South India. Light, and crispy, filled with classic potato filling, served with some sambar and coconut chutney. Dosa makes an excellent breakfast/brunch, lunch, or even dinner for a completely well-balanced meal.

Dosa is served in Indian restaurants around the globe and is much loved by all ages. I grew up eating dosa, my mom used to make dosa quite often. The batter consists of basic rice and lentils, soaked overnight. The next day the soaked rice and lentils were ground to a smooth consistency batter. The batter was fermented for a few hours or it doubled in size. And there we had a perfect, crisp, appetizing dosa, which I could eat any time of the day.

Traditionally, Dosa is made with fermented dosa batter, made with rice and black gram lentil (urad dal). Here, I am sharing mixed lentil dosa, made with a combination of lentils, and no rice added. Making this dosa, a light and healthy, protein-packed meal.

Lentil Dosa : Mixed Dal Dosa (No Rice Version)

Dosa is a popular South Indian dish that has gained popularity worldwide. It is a thin, crispy pancake made from fermented batter. Traditionally, dosa batter is made by grinding rice and lentils together and fermenting the mixture overnight. In this version of the mixed dal dosa recipe (protein dosa), we will omit the rice and use a combination of lentils.

Mixed dal dosa recipe without rice is a nutritious and wholesome alternative to the traditional dosa recipe. With a variety of lentils and no rice, this dal dosa (protein dosa) is high in protein and fiber. This version is suitable for those who are looking for a gluten-free or low-carb option, as it eliminates the rice component.

In this recipe, we use a combination of lentils like urad dal (black gram), moong dal (split green gram), and chana dal (split Bengal gram). These lentils provide a rich and nutty flavor to the dal dosa recipe batter. By omitting the rice in the recipe, we cut back on the carbs, making this dal dosa a healthier version of dosa.

This mixed lentil dosa recipe does not require to be fermented like a traditional dosa batter. I think fermenting the dal dosa recipe (protein dosa) batter, improves its flavor and texture and makes it light and airy. Fermented food is good for gut health.

Ingredients for Lentil Dosa Recipe

To make a mixed dal dosa recipe without rice, you will need: (use 3 or more lentils of your choice)

1. Urad dal (black gram dal): Provides a rich and creamy texture to the dosa batter.
2. Moong dal (split green gram): Adds a mild and earthy flavor to the dosa.
3. Chana dal (split Bengal gram): Imparts a nutty and slightly sweet taste to the batter.
4. Masoor dal (red lentils): Masoor dal adds a vibrant color and a slightly sweet flavor to the dal dosa recipe batter.
5. Moong dal chilka (split green gram with skin): Moong dal chilka provides a nice texture and a slightly nutty taste to the dosa. It adds a bit of crunchiness and enhances the nutritional profile of the dosa.
6. Methi seeds (fenugreek seeds): Enhances the fermentation process and adds a subtle bitterness to the batter.
7. Salt: Add to taste.
8. Water: Used for soaking the dals and grinding them into a smooth batter.
9. Oil or ghee: Used for cooking the dosas on the griddle.
10. Optional ingredients for variation: You can add spices like cumin seeds, hing (asafetida), black pepper, ginger, or chopped green chilies to add extra flavor to the dosa batter.

Prep For Mixed Dal Dosa Without Rice

Making mixed lentils dosa batter is similar to the traditional dosa batter. The basic steps for preparing the dosa batter remain the same. Soaking the lentils overnight or for a few hours, grind to a dosa batter consistency, and fermentation process. Traditionally, the dosa batter is fermented. For mixed lentils dosa, you can use the batter right away or chose to ferment it.

Here's a step-by-step guide, for a foolproof dosa batter, to help you make a perfect, paper-thin, crisp, dosa. Enjoy!

Sorting and cleaning the dals:

• Take the urad dal, moong dal, chana dal, masoor dal (if using), and moong dal chilka (if using).
• Remove any impurities or stones and rinse the dals thoroughly under running water.

Soaking the dals:

Soaking lentils overnight or for a few hours is required for a perfect dosa batter consistency. Here are two ways you can soak the lentils.

Overnight Soaking:

• In a large bowl, add the sorted and cleaned dals.
• Pour enough water to cover the dals completely. Note: I soak one cup of lentils in 2.5 cups of water. Make sure there is enough water for the lentils to rehydrate.
• Allow the dal to soak for a minimum of 4 to 6 hours or overnight.

Soaked lentils double in size and become soft. Soaking helps in easier grinding and fermentation.

Quick Soaking: Forget to soak the lentils and you want to make this delicious dosa for dinner. How do I do it? I find this method very helpful.

• Bring a pot of water to a boil. Remove the pot from the heat. Add lentils and cover the pot. Let it sit in hot water for an hour or two. After an hour or two, the lentils will be ready for use.

Grinding the batter:

• Drain the soaked dals and transfer them to a blender or wet grinder.
• Grind the dals into a smooth batter, adding water gradually as needed.
• The consistency of the batter should be slightly thick, similar to pancake batter.
• Grind the dals in batches if required, ensuring a smooth texture.

Fermenting the dosa batter:

Traditional Method:

• In most homes in India, this is the method used for fermenting the Dosa batter. The batter is left on a countertop or in a nice warm place, away from any vent or direct sunlight.
• If the weather is nice and warm, the batter ferments in no time. In summer, it only takes a few hours for the batter to ferment. In winters it may take up to a day.

Oven Method:

I live in a cold place and with temperatures in the single digits, I find fermenting the batter in an oven efficient and failproof. This method is quite helpful and works like a charm. 

• Warm the oven to the lowest setting around 110 degrees Fahrenheit and turn off the oven. Place the batter inside the oven to ferment. 
• Alternatively, if you have an oven light, you can leave the light on and the batter ferments beautifully. 

Instant Pot Method:

Did you know you can ferment dosa batter in an Instant Pot? Here's how to do it:

• Turn ON the yogurt setting, and set it to 4 hours.
• Cover the inner pot with a glass lid or any plate that fits on it and let it ferment. Note: Please do not use the Instant Pot lid.
• Add salt to the batter at the time of making the dosa. The Dosa batter is ready to be used.

Making Mixed Lentil Dosa

Please check out the video below: HOW TO MAKE MIXED LENTILS DOSA

Fill a small bowl with ice-cold water, and a couple of paper towels.

• Heat a non-stick griddle or a cast iron pan. Sprinkle some water, and wipe it with a damp paper towel. Reduce the heat to low, and ladle a spoonful of dosa batter into the center of the griddle.
• Starting from the center of the griddle, using a circular motion, spread the dosa batter evenly as possible. 
• Turn the heat to medium-high and cook the dosa.
• Drizzle some ghee or oil, and spread it using a spatula. Note: For vegan use oil.
• As the dosa gets cooked, the center and the edges of the dosa start to brown (as shown in pic).
• Run the spatula around the edges of the dosa. Fold the dosa into a wrap (as shown in the pic).  
• For a triangle-shaped dosa, fold dosa into half or thirds, like a triangle.
• Mixed lentils dosa is ready to be devoured. Serve dosa hot with some Sambar and Coconut Chutney.
• Optional: You can add the filling of your choice. Refer to the post - Filling Ideas For Mixed Lentils Dosa

Sprinkle some cold water onto the griddle, and wipe it with a damp paper towel. Make sure to bring down the temperature of the griddle.

If the griddle is too hot, the batter will stick to the griddle, and will not be able to spread. To be able to spread the batter, every time you must start with a warm griddle not hot. Continue with the remaining batter.

Serving Suggestions:

• Serve the mixed dal dosa (protein dosa) hot with your favorite chutneys like Coconut Chutney, Red Chutney, Sambar, or Cranberry Sambar.
• You can serve it with a side of idli podi (spicy lentil powder) or a dollop of Ghee for extra flavor.

Storing & Freezing The Dosa Batter

• A well-fermented dosa batter lasts for up to 5-7 days in the refrigerator. 
• You can freeze the dosa batter for up to a month. Store it in a freezer-safe container. Defrost the batter in the refrigerator or on a countertop. And your dosa batter is ready for some delicious homemade dosa.

Filling Ideas for Mixed Lentils Dosa

For the filling or stuffing for the dosa (protein dosa), there are endless possibilities, stuff it to your heart's desire. From the classic aloo masala or potato filling to the more trendy pav-bhaji filling. Some of the dosa filling my family relishes are:

• Classic Potato Stuffing 
• Pav Bhaji
• Paneer Bhurji 
• Kheema or Egg Bhurji
• Cheese
• Red Chutney Aloo Masala

Tips For Perfect Mixed Dal Dosa Batter

• Soak the lentils overnight or they are soft enough. 
• Use just enough water to grind the lentils to a smooth batter consistency. 
• You can use a wet/dry stone grinder or a simple mixer grinder to grind the lentils.
• If using a mixer grinder, work in small batches. I prefer to grind the lentils in batches. This helps maintain the texture of the batter.
• The consistency of the batter is similar to a pancake batter, not too thick or too thin.
• This dosa batter (protein dosa) does not require any fermentation, you can make dosa right away. I highly recommend fermenting the batter. Fermentation improves the taste, texture, and fermented batter can be preserved for longer.

Tips For Paper-Thin, Crispy Dosa

• Use a flat bottom ladle, with a larger surface area. It helps spread the batter more evenly and thin. In India, we use a small Katori (flat steel bowl) for foaming the dosa. Katori's are easily available in most Indian grocery stores.
• Work quickly after you pour the batter on the hot griddle. Using the back of a ladle, evenly spread the batter outwards as thin as possible, using a circular motion.
• You can even out the edges with the spatula or remove the excess batter for a thinner, crispier edge.
• Drizzle some ghee or oil, for an additional flavor and crispiness.
• Sprinkle some cold water onto the griddle, and wipe it with a damp paper towel. Make sure to bring down the temperature of the griddle.
• If the griddle is too hot, the batter will stick to the griddle, and will not be able to spread. To be able to spread the batter, every time you must start with a warm griddle not hot. Continue with the remaining batter.

Frequently Asked Questions

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