4.5 from 30 votes
Dal Dosa (No Ferment Lentil Dosa)
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.
Prep Time
7 hrs
Cook Time
30 mins
Total Time
7 hrs 30 mins
Servings:
2
Calories:
349 kcal
Course:
Breakfast
Cuisine:
Indian
Ingredients
For soaking lentils
- ½ cup lentils mix of tuvar, chana, masoor, urad and moong dal Or about 1.5 tablespoon of each lentil, mixed
- 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)
- neutral cooking oil or ghee or butter as required, generic cooking oil
- salt as required
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.
Cup of Yum
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
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
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 349
% 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.