High protein rich mixed dal dosa for breakfast | पौष्टिकता से भरपूर मिक्स दाल डोसा
A healthy and protein rich Indian breakfast made with a nutritious blend of rice,mixed lentils, horse gram, poha, and sago. The fermented batter is spread on ahot tawa and cooked with a little ghee until golden, crisp, and delicious.Serve it hot with your favorite chutney.
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.