Breakfast is one of the most important meals of the day, so starting your morning with something wholesome and nutritious is always a great idea. Today, we are making a delicious Mix Dal Dosa that is packed with the goodness of different dals.
Mix Dal Dosa is a wholesome, protein rich Indian breakfast made with a combination of lentils, rice, and a few nutritious ingredients. The batter is naturally fermented, then spread on a hot tawa and cooked until golden, crisp, and delicious. Served with your favorite chutney, this dosa makes a satisfying breakfast for the whole family.
This dosa is crispy on the outside, soft and flavorful inside, and loaded with the goodness of lentils. It is a wonderful way to add variety to your regular breakfast menu. So, let’s get started!
- Protein-rich: Made with a variety of dals and horse gram.
- Wholesome and filling: A satisfying breakfast that keeps you energized.
- Crispy and delicious: The fermented batter gives the dosa a lovely texture.
- Nutritious ingredients: Rice, lentils, poha, coconut, ginger, and curry leaves come together beautifully.
- Easy to customize: Serve it plain or pair it with your favorite chutney.
- Perfect for breakfast: A delicious alternative to regular dosa.
- ½ cup rice
- ¼ cup green moong dal
- ¼ cup yellow moong dal
- ¼ cup Bengal gram (chana dal)
- ¼ cup urad dal
- ¼ cup horse gram (kulith dal)
- ¼ cup flattened rice (poha)
- 2 tablespoons sago (sabudana)
- ½ tsp fenugreek seeds
- 4 whole dried red chilies
- 2 tbsp fresh grated coconut
- 1-inch piece of ginger
- A handful of fresh curry leaves
- Salt, to taste
- Water, as needed
- Ghee or oil, for cooking
Step 1 - Soak the Ingredients
- In a large bowl, add the rice – 1/2 cup, green moong dal – 1/4 cup, yellow moong dal – 1/4 cup , Bengal gram – 1/4 cup, urad dal – 1/4 cup, horse gram – 1/4 cup, poha – 1/4 cup, sago – 2 tbsp, fenugreek seeds – 1/2 tsp, and dried red chilies – 4 whole.
- Add enough water and rinse everything thoroughly 2–3 times.
- Now add fresh water and soak the mixture for about 4 hours.
Step 2 - Prepare the Batter
- After 4 hours, drain the excess soaking water.
- Transfer the soaked mixture to a blender. Add the fresh coconut – 2 tbsp, 1 inch piece ginger, and handful curry leaves.
- Add a little water as needed and grind everything into a smooth or slightly coarse batter. You may need to grind it in batches depending on the size of your blender.
- Transfer the prepared batter to a large bowl and mix well.
Step 3 - Ferment the Batter
- Cover the bowl and keep the batter in a warm place for approximately 10–12 hours to ferment.
- Once fermented, the batter should look slightly airy and have a pleasant fermented aroma.
- Add salt to taste and mix the batter gently.
Tip: If your kitchen is cold, fermentation may take a little longer.
Step 4 - Make the Dosa
- Heat a dosa tawa over medium heat.
- Once the tawa is hot, lightly grease it if needed.
- Pour a ladleful of batter onto the center of the tawa and spread it in a circular motion to make a thin dosa.
- Drizzle a little ghee or oil around the edges and over the dosa.
- Cook over medium to medium low heat until the dosa becomes golden and crispy.
- Once nicely cooked, fold the dosa and transfer it to a serving plate. Repeat with the remaining batter.
Serve hot Mix Dal Dosa with your favorite chutney. It tastes delicious with: Coconut chutney, Coriander chutney, Tomato chutney, Peanut chutney, Sambar.. A cup of hot tea or coffee also makes a lovely accompaniment for a breakfast spread.
So, why wait? Give this healthy and protein rich Mix Dal Dosa a try for your next breakfast. With its crispy edges, flavorful lentil packed batter, and delicious taste, it is a wonderful way to start the day.
Make it, serve it hot with your favorite chutney, and enjoy!
- Soak the ingredients well: Give the dals and rice at least 4 hours of soaking time for easier grinding.
- Don’t make the batter too watery: A medium-thick batter spreads more easily and produces a crisp dosa.
- Fermentation matters: Allowing the batter to ferment for 10–12 hours improves its texture and flavor.
- Adjust the water: Add water gradually while grinding and again before making the dosa if the batter has thickened.
- Use medium heat: Very high heat can make the dosa brown too quickly before it becomes properly crisp.
- Spread quickly: Pour the batter onto a properly heated tawa and spread it immediately.
- For extra crispiness: Spread the dosa slightly thinner and cook it patiently over medium-low heat.
- Grease between dosas if needed: A small amount of ghee or oil helps achieve beautifully crisp edges.
High protein rich mixed dal dosa for breakfast | पौष्टिकता से भरपूर मिक्स दाल डोसा
Ingredients
- ½ cup rice
- ¼ cup green moong dal
- ¼ cup yellow moong dal
- ¼ cup Bengal gram chana dal
- ¼ cup urad dal
- ¼ cup horse gram kulith dal
- ¼ cup flattened rice poha
- 2 tablespoons sago sabudana
- ½ teaspoon fenugreek seeds
- 4 whole dried red chilies
- 2 tablespoons fresh grated coconut
- 1- inch piece ginger
- 1 handful fresh curry leaves
- Salt to taste
- Water as needed
- Ghee or oil for cooking
Instructions
- Add rice - 1/2 cup, green moong dal 1/4 cup, yellow moong dal 1/4 cup, chana dal - 1/4 cup, urad dal - 1/4 cup, horse gram - 1/4 cup, poha - 1/4 cup, sago - 2 tbsp, fenugreek seeds - 1/2 tsp, and 4 whole dried red chilies to a large bowl.
- Rinse the ingredients thoroughly 2–3 times.
- Add enough fresh water and soak for about 4 hours.
- Drain the excess water after soaking.
- Transfer the soaked mixture to a blender. Add fresh coconut - 2 tbsp , 1 inch ginger, and curry leaves.
- Add water as needed and grind into a smooth or slightly coarse batter.
- Transfer the batter to a large bowl and mix well.
- Cover and keep the batter in a warm place to ferment for 10–12 hours.
- Once fermented, add salt to taste and mix gently.
- Heat a dosa tawa over medium heat.
- Pour a ladleful of batter onto the hot tawa and spread it into a thin, round dosa.
- Drizzle a little ghee or oil around the edges and over the dosa.
- Cook over medium to medium low heat until the dosa turns golden and crispy.
- Fold the dosa and transfer it to a serving plate.
- Repeat with the remaining batter.
- Serve hot with coconut chutney, tomato chutney, peanut chutney, coriander chutney, or sambar.
Video
Notes
- The batter should be medium-thick for easy spreading.
- Fermentation time can vary depending on the temperature of your kitchen.
- For a crispier dosa, spread the batter thinly and cook patiently over medium-low heat.
- If the batter becomes thick after fermentation, add a little water and mix before making the dosas.
- Store leftover batter in the refrigerator and use it within a few days.
- A little ghee gives the dosa a delicious flavor and crisp texture.
Yes. You can make this dosa without fermentation, but fermentation gives the batter a better texture and flavor. For an instant version, allow the soaked and ground batter to rest for a few hours before making the dosa.
Around 4 hours is sufficient for this recipe. If you have more time, you can soak them a little longer.
The tawa may not be at the right temperature, or the batter may be too thick. Heat the tawa properly before spreading the batter and adjust the batter consistency with a little water if necessary.
Keep the batter moderately thin, spread the dosa evenly, and cook it patiently over medium to medium-low heat. A little ghee or oil also helps create crisp edges.
Yes. Store the batter in an airtight container in the refrigerator and use it within a few days. Bring the required amount closer to room temperature and adjust the consistency with a little water before making dosa.
Yes. Horse gram can be replaced with another lentil, although the flavor and texture of the dosa may change slightly.
Mix Dal Dosa pairs beautifully with coconut chutney, tomato chutney, coriander chutney, peanut chutney, or sambar.
