Dal Dosa (No Ferment Lentil Dosa)
User Reviews
4.5
45 reviews
Excellent
Dal Dosa (No Ferment Lentil Dosa)
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This protein rich Mixed Dal Dosa is an easy, tasty and crispy dosa made with mixed lentils or dals. No fermentation is needed to make these healthy dosa variety.
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Ingredients
For soaking lentils
- ½ cup mixed lentils - mix of tuvar, chana, masoor, urad and moong dal Or about 1.5 tablespoon of each lentil
- 2 cups water - for soaking lentils
Other Ingredients
- 1 green chili or 1 teaspoon chopped
- 1 inch ginger - chopped
- 1 pinch asafoetida (hing) - optional
- ½ cup water or add as required - for grinding lentils
- 2 tablespoons rice flour
- 1 tablespoon rava - finer variety, (sooji or semolina or cream of wheat)
- oil or ghee or butter as required
- salt as required
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Instructions
Soaking Lentils and Preparing Batter
- Rinse the lentils for a couple of times in water.
- Then soak all the lentils overnight in water or for 7 to 8 hours. You can also soak the lentils for a couple of hours.
- Discard this water, the next day.
- Wash the lentils in clean water. Drain the water well.
- Then add the lentils along with chopped green chilies, ginger and asafoetida in a grinder jar.
- Add water while grinding or blending the lentils. Grind till smooth. There should not be a granular consistency in the batter.
- Then add rice flour and semolina. Season the batter with salt. Mix very well.
- Cover and allow the batter to rest for 15 minutes.
Making Mix Dal Dosa
- Heat a tava or thick bottomed skillet. For a non-stick pan there is no need to add any oil. For a cast iron pan spread ½ teaspoon of oil on the pan carefully with a kitchen cotton towel or a kitchen paper towel.
- Take a ladle of the batter. Pour the dosa batter on the tava and spread the batter in a round circular portion with the ladle starting from the center and moving towards the edges.
- Cook dosa on a medium heat. When the batter on top firms up and looks cooked, drizzle ½ to 1 teaspoon of oil or butter or ghee on the edges and top of the dosa. Spread the oil or ghee or butter on top of the dosa with a spoon or spatula.
- When the base is cooked and crisp (check this by lifting the dosa slightly with the spatula), turn over the dosa.
- Cook the other side till crisp and done. Remove and serve. This way make all dosa with the remaining batter.
- Serve mixed dal dosa with potato masala, sambar or coconut chutney. Enjoy them while still hot or warm to get that crispy texture and taste.
Nutrition Information
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Calories
349kcal
(17%)
Carbohydrates
41g
(14%)
Protein
14g
(28%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
12g
Sodium
681mg
(28%)
Potassium
490mg
(14%)
Fiber
16g
(64%)
Sugar
2g
(4%)
Vitamin A
20IU
(0%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
1mg
Vitamin C
5mg
(6%)
Vitamin E
6mg
Vitamin K
3µg
Calcium
76mg
(8%)
Vitamin B9 (Folate)
237µg
Iron
5mg
(28%)
Magnesium
69mg
Phosphorus
238mg
Zinc
2mg
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 14g | 28% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 681mg | 28% |
| Potassium | 490mg | 10% |
| Fiber | 16g | 64% |
| Sugar | 2g | 4% |
| Vitamin A | 20IU | 0% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 5mg | 6% |
| Vitamin E | 6mg | |
| Vitamin K | 3µg | |
| Calcium | 76mg | 8% |
| Vitamin B9 (Folate) | 237µg | |
| Iron | 5mg | 28% |
| Magnesium | 69mg | 17% |
| Phosphorus | 238mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
45 reviews
Excellent
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