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Mixed Lentils Dosa

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Mixed Lentils Dosa, is an Indian savory crepe made with a combination of lentils, with no rice added. This recipe is 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. 

 

 

 

MIXED LENTILS DOSA

Dosa or also known as Indian savory crepe, is a popular dish from South Indian cuisine. 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 complete well-balanced meal.

Dosa, are served in Indian restaurants around the globe and are 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. Next day she would grind the rice and lentils to a smooth consistency batter, and let it ferment for few hours or until it doubled in size. And there we had a perfect, crisp, appetizing dosa, which I could literally 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 combination of lentils, and no rice added. Thus, making this dosa, light and healthy, protein-packed, meal.

This mixed lentils dosa, does not require to be fermented like a traditional dosa batter. However, I feel that fermenting the dosa batter, improves its flavor and texture, makes it light and airy, and also fermented food is good for gut health.

Pic Shown: Cone shaped Mixed Lentils Dosa, served with some Tiffin Sambar and Coconut Chutney

 

 

 

WHY FERMENT MIXED LENTIL DOSA BATTER

Fermentation is a natural process, resulting in breakdown of carbs by microorganisms  such as yeast and bacteria. Fermented food has a distinct tart flavor. 

Fermentation promotes good bacteria, known as probiotics. Thus, improves overall health and digestive health, hence making food easy to digest.

Fermentation is an ancient technique of preserving food. Fermented dosa batter can be preserved for longer than the non-fermented batter.

Fermented dosa batter has a great texture, easy to spread and tastes amazing. 

TYPES OF LENTILS USED FOR MIXED LENTILS DOSA

Mixed lentils dosa can be made with just 3 lentils – Urad dal (split black lentils), Moong dal (split mung beans without husk) and Chana dal (split chickpeas). However, I also like to include Moong chilka (split mung beans with husk) and Masoor dal (red lentils) for additional flavor and texture.

I like to take equal proportion of the lentils. However, you may increase or decrease the proportion of lentils depending upon your taste. 

I found these five lentils add a nice flavor and texture to the dosa. The dosas come out perfect paper-thin and crisp every single time! Enjoy these healthy, mixed lentils dosa with some sambar and coconut chutney.

INGREDIENTS FOR MIXED LENTILS DOSA

1/2 cup URAD DAL (split black lentils), with or without the husk

1/2 cup MOONG DAL (split mung beans without husk)

1/2 cup CHANA DAL (split chickpeas)

1/2 cup MOONG CHILKA (split mung beans with husk)

1/2 cup MASOOR DAL (red lentils)

10-12 FENUGREEK SEEDS (methi dana)

ADD AT THE TIME OF MAKING DOSA

salt to taste

1/8 teaspoon ASAFOETIDA (hing), optional

OPTIONAL

1 inch GINGER

2-3 GREEN CHILI

Pic Shown: Top left – Masoor dal (red lentils), top right – chana dal (split chickpeas), center right – moong chilka (split mung beans with husk), bottom – moong dal (split mung beans without husk), center left – urad dal (split black lentils)

 

 

 

MIXED LENTILS DOSA BATTER

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

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

PREP FOR MIXED LENTILS DOSA BATTER

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

OVERNIGHT SOAKING – Rinse the lentils thoroughly, discard any stones, or debris. Soak in ample water overnight or minimum of 4 hours. When lentils re-hydrate they double in size and also become soft. I soak one cup of lentils in 2.5 cups of water, thus making sure there is enough water for the lentils to re-hydrate.

QUICK SOAKING – There are times, when I forget to soak the lentils and still what to make this delicious dosa for dinner. How do I do it? Yes, you can still make dosa. I find this method very helpful.

Bring a pot of water to a boil. Remove the pot from the heat. Add lentil 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 dosa batter.

Pic Shown: Lentils soaked overnight for dosa batter. Chana dal is soft and easily crush between fingers.

 

 

Grind the dosa batter, using water as needed, into a smooth consistency batter. Grind lentils in batches, using just enough water to grind. The consistency of this batter is similar to a pancake batter.

Let the batter rest for 30 minutes. The batter is ready to be used for making dosa. But, I highly recommend fermenting the dosa for good reasons. Please refer to the post earlier – WHY FERMENT MIXED LENTIL DOSA BATTER

 

 

INSTANT POT MIXED LENTILS DOSA BATTER

I have used Instant pot for fermenting the dosa batter. Please refer to the post later for – TRADITIONAL AND OVEN METHOD OF FERMENTING DOSA BATTER

Turn ON yogurt setting, and set it to 4 hours. I prefer batter to be just fermented, without being overly sour in taste. You can adjust the time, depending upon your taste. 

The longer the batter is fermented, it turns sour in taste. Ferment no more than 6 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 Instant Pot lid to close IP.

Just before making dosa, add salt to the batter and mix well. The dosa batter is ready to be used.

 

 

TRADITIONAL METHOD MIXED LENTILS DOSA BATTER

In most homes in India, this is the method used for fermenting the dosa batter. The batter is left on a counter top 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 few hours for batter to ferment. In winters it may take up to a day.

OVEN METHOD MIXED LENTILS DOSA BATTER

I find this method quite helpful, specially during winters. I live in a cold place and with temperatures in single digits, I find fermenting the batter in an oven efficient and fail proof. 

I 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 batter ferments beautifully. 

VIDEO – HOW TO MAKE MIXED LENTILS DOSA

 

 

HOW TO MAKE MIXED LENTILS DOSA 

Please checkout video earlier – HOW TO MAKE MIXED LENTILS DOSA

Before you start making dosa, fill a small bowl with ice cold water, and couple of paper towels.

Heat a non-stick griddle or a cast iron pan. Sprinkle some water, and wipe it with damp paper towel. Reduce the heat to low, ladle spoonful of dosa batter in 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 the pic.

 

 

Run the spatula around the edges of the dosa, and carefully fold the dosa into half and than into a wrap as shown in the pic.

You can also, 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 filling of your choice before folding the dosa. Please refer to the post later for – TYPES OF FILING / STUFFING FOR MIXED LENTILS DOSA 

 

 

This is very important, before making next dosa, reduce the heat to low. Sprinkle some cold water onto griddle, 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 griddle, and will not be able to spread. In order to be able to spread the batter, it is important that every time you start with a warm griddle not hot. Continue with the remaining batter.

TYPES OF FILING / STUFFING FOR MIXED LENTILS DOSA

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

CLASSIC POTATO 

PAV BHAJI

PANEER BHURJI 

KHEEMA OR EGG BHURJI

CHEESE

Pic Shown: Mixed Lentils Dosa served with some Tiffin Sambar and coconut chutney.

 

 

 

PRO TIPS FOR PERFECT MIXED LENTILS DOSA BATTER

Soak the lentils overnight or until soft enough. 

Use just enough water to grind the lentils to a smooth batter consistency. 

You can use wet/dry stone grinder or a simple mixer grinder to grind the lentils.

If using 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 nor too thin.

Though this batter does not require any fermentation, you can make dosa right away. However, I highly recommend fermenting the batter. Fermentation improves the taste, texture, and fermented batter can be preserved for longer.

PRO 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 small katori (flat steel bowl) for foaming the dosa. Katoris are easily available in most Indian grocery stores.

Once the batter has been poured onto a griddle, work quickly. Using back of a ladle, evenly spread the batter outwards as thin as possible, using 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.

This is very important, before making next dosa, reduce the heat to low. Sprinkle some cold water onto griddle, 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 griddle, and will not be able to spread. In order to be able to spread the batter, it is important that every time you start with a warm griddle not hot. Continue with the remaining batter.

Pic Shown: (Cone shaped) Mixed Lentils Dosa served with some Tiffin Sambar and coconut chutney

 

 

 

FAQ ABOUT MIXED LENTILS DOSA

HOW DO I KNOW IF THE DOSA BATTER IS FERMENTED WELL

The fermentation process takes good 6-8 hours. Keep checking the batter inbetween to make sure that the fermentation is going well.

A well fermented batter will almost double in size, will be thick, fluffy and will develop small bubbles or air pockets. It also has a distinct tart flavor, starts to smell slightly sour. 

HOW DO I KNOW IF THE BATTER IS BAD

Fermenting the batter longer, can result batter going bad. You will notice color change of the batter. It will start to turn pinkish in color, smell unpleasant, and may also develop some black spots (mold).

Discard the batter, it is not safe to use.

HOW LONG DOES THE DOSA BATTER STAY FRESH

A good 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 counter top. And your dosa batter is ready for some delicious homemade dosa.

CAN I MAKE IDLI USING THE DOSA BATTER

Yes, you can use the dosa batter to make idli. Adjust the consistency of the batter if needed.

If the batter is well fermented, the idli come out soft and spongy. You can also add a pinch of baking soda or Eno fruit salt for soft and spongy idli. 

WHAT TYPE OF GRIDDLE TO USE

Cast iron or a thick hard anodized griddle, can be used to make dosa. Make sure you season the cast iron pan well before using. 

Griddle size 10-13 inch is a perfect size to make homemade dosa. 

I use the hard anodized dosa tava. Here’s the link to Amazon

 

For cast iron griddle, I prefer the Lodge cast iron. Here’s the link to Amazon.

 

Pic Shown: Top- (Cone shaped) Mixed Lentils Dosa, bottom – (Wrap shaped) Mixed Lentils dosa, served with some Tiffin Sambar and coconut chutney

 

 

 

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Mixed Lentils Dosa

Mixed Lentils Dosa, is an Indian savory crepe made with a combination of lentils, with no rice added. This recipe is 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. 
Course Breakfast, Breakfast/Brunch, Main Course
Cuisine Indian, South Indian
Keyword mixed dal dosa,mixed lentils dosa,adai dosa, bele dosa, panchratan dosa, healthy dosa, no rice dosa,diabetic friendly dosa, vegan dosa
Prep Time 4 hours
Fermenting Time 4 hours
Total Time 8 hours 30 minutes
Servings 12
Author Jyoti Behrani

Ingredients

INGREDIENTS FOR MIXED LENTILS DOSA BATTER

ADD AT THE TIME OF MAKING DOSA

  • salt to taste
  • 1/8 teaspoon ASAFOETIDA (hing), optional

OPTIONAL

  • 1 inch GINGER
  • 2-3 GREEN CHILI

Instructions

PREP FOR MIXED LENTILS DOSA BATTER

  • Soak lentils overnight or for few hours until the lentils are soft.
  • Grind the lentils, using water as needed, into a smooth consistency batter. Grind lentils in batches, using just enough water to grind. The consistency of this batter is similar to a pancake batter.
  • Let the batter rest for 30 minutes. The batter is ready to be used for making dosa. But, I highly recommend fermenting the dosa for good reasons. Please refer to the post earlier – WHY FERMENT MIXED LENTIL DOSA BATTER

INSTANT POT MIXED LENTILS DOSA BATTER

  • Turn ON yogurt setting, and set it to 4 hours.
    Note: We prefer batter to be just fermented, without being overly sour in taste. You can adjust the time, depending upon your taste.
    Note: The longer the batter is fermented, it turns sour in taste. Ferment no more than 6 hours.
  • Cover the inner pot with a glass lid or any plate that fits on it and let the batter ferment.
    Note: Please do not use the Instant Pot lid to close IP.
  • Just before making dosa, add salt to taste and mix well. Mixed lentils batter is ready to be used.

HOW TO MAKE MIXED LENTILS DOSA

  • To make dosa, you will need
    Hard anodized dosa tava OR
    Cast iron griddle
  • Please checkout video - HOW TO MAKE MIXED LENTILS DOSA
    Before you start making dosa, fill a small bowl with ice cold water, and couple of paper towels.
  • Heat a non-stick griddle or a cast iron pan. Sprinkle some cold water, and wipe it with damp paper towel. Reduce the heat to low, ladle spoonful of dosa batter in the center of the griddle.
  • Using a flat bottom ladle, starting from the center of the griddle, spread the batter in a circular motion, as evenly as possible.
  • Turn the heat to medium-high and cook the dosa.
  • Drizzle some ghee or oil, and spread it using a spatula.
  • Cook it for 2-3 minutes or until, you start to see the center and the edges of the dosa start to brown.
  • Run the spatula around the edges of the dosa, and carefully fold the dosa into half and than into a wrap.
  • You can also, 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 filling of your choice before folding the dosa. Please refer to the post for – TYPES OF FILLING / STUFFING FOR MIXED LENTILS DOSA
  • This is very important, before making next dosa, reduce the heat to low. Sprinkle some cold water onto griddle, 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 griddle, and will not be able to spread. In order to be able to spread the batter, it is important that every time you start with a warm griddle not hot. Continue with the remaining batter.

Notes

Ice cold water helps bring down the temperature of the griddle. 
Please refer to the post for the following:
  1. WHY FERMENT MIXED LENTIL DOSA BATTER
  2. TYPES OF FILING / STUFFING FOR MIXED LENTILS DOSA
  3. PRO TIPS FOR PERFECT MIXED LENTILS DOSA BATTER
  4. PRO TIPS FOR PAPER-THIN, CRISPY DOSA
  5. FAQ ABOUT MIXED LENTILS DOSA
  6. TRADITIONAL AND OVEN METHOD OF FERMENTING DOSA BATTER

 

Jyoti Behrani

Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

This Post Has 6 Comments

  1. Do you soak the fenugreek with the dals? Or when do you add it?

    1. Hi, I soak lentils and fenugreek seeds together. Thanks!

  2. i dont have split green mung dal but have whole mung. Can I use that?

    1. Hi Daisy, Whole mung works fine. Before grinding it to a batter, make sure the whole mung is soft enough. Thanks!


  3. Loved loved it!! Came out perfect thank you

    1. Hi Shalini, I am so glad you liked my recipe. Thank you for your feedback!

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