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. 

 

 

 

MIXED LENTILS DOSA

Dosa is an Indian savory crepe, quite popular in South India. 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 completely well-balanced meal.

Dosa is served in Indian restaurants around the globe and is 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. The next day the soaked rice and lentils were ground to a smooth consistency batter. The batter was fermented for a few hours or it doubled in size. And there we had a perfect, crisp, appetizing dosa, which I could 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 a combination of lentils, and no rice added. Making this dosa, a light and healthy, protein-packed meal.

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

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

 

 

INGREDIENTS FOR MIXED LENTILS DOSA

 In this recipe, 1/2 cup of each dal (lentil) is used. You can use 3 or more lentils of your choice for this recipe. 

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) – 1/2 cup 

10-12 fenugreek seeds (methi dana)

ADD AT THE TIME OF MAKING DOSA

salt to taste

1/8 teaspoon hing (asafoetida ), 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. The basic steps for preparing the dosa batter remain the same. Soaking the lentils overnight or for a few hours, grind to a dosa batter consistency, and fermentation process. Traditionally, the dosa batter is fermented. For mixed lentils dosa, you can use the batter right away or chose to ferment it.

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

PREP FOR MIXED LENTILS DOSA BATTER

Soaking lentils overnight or for a 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, and discard any stones or debris. Soak in ample water overnight or a minimum of 4 hours. Soaked lentils double in size and become soft. I soak one cup of lentils in 2.5 cups of water. Make sure there is enough water for the lentils to re-hydrate.

QUICK SOAKING

Forget to soak the lentils and you want to make this delicious dosa for dinner. How do I do it? I find this method very helpful.

Bring a pot of water to a boil. Remove the pot from the heat. Add lentils 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.

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. I highly recommend fermenting the dosa for good reasons. Please refer to the earlier post – WHY FERMENT MIXED LENTIL DOSA BATTER

INSTANT POT MIXED LENTILS DOSA BATTER

I have used an Instant pot for fermenting the Dosa batter. For “TRADITIONAL AND OVEN METHOD OF FERMENTING DOSA BATTER”, refer to the post later.

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

The longer the batter is fermented, the more it turns sour. Fermenting the batter for more than six hours is not recommended.  

Cover the inner pot with a glass lid or any plate that fits on it and let it ferment.

Note: Please do not use the Instant Pot lid to close IP.

Add salt to the batter just before making the dosa. 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 countertop 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 a few hours for the batter to ferment. In winters it may take up to a day.

OVEN METHOD MIXED LENTILS DOSA BATTER

I live in a cold place and with temperatures in the single digits, I find fermenting the batter in an oven efficient and failproof. This method is quite helpful and works like a charm. 

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 the batter ferments beautifully. 

Pic Shown: Step-by-step Mixed Lentils Dosa

 

 

VIDEO – HOW TO MAKE MIXED LENTILS DOSA

Sharing a quick video on how to spread the Dosa batter easily, for making thin, crispy Dosa.

 

 

HOW TO MAKE MIXED LENTILS DOSA 

Please check out the video earlier – HOW TO MAKE MIXED LENTILS DOSA

Fill a small bowl with ice-cold water, and a couple of paper towels, before making the dosa.

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

For a triangle-shaped dosa, 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 the filling of your choice. Please refer to the post later for – TYPES OF FILING / STUFFING FOR MIXED LENTILS DOSA 

This is very important, before making the next dosa, reduce the heat to low. Sprinkle some cold water onto the griddle, and 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 the griddle, and will not be able to spread. To be able to spread the batter, every time you must 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 the more trendy pav-bhaji filling. Some of the dosa filling my family relishes are:

Classic Potato Stuffing 

Pav Bhaji

Paneer Bhurji 

Kheema or Egg Bhurji

Cheese

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

 

 

 

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

If using a 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 too thin.

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

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 a small Katori (flat steel bowl) for foaming the dosa. Katori’s are easily available in most Indian grocery stores.

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

Reduce the heat to the lowest setting before cooking the next dosa. Sprinkle some cold water onto the griddle, and 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 the griddle, and will not be able to spread. To be able to spread the batter, every time you must 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. 

 

 

 

FREQUENTLY ASKED QUESTIONS

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). I like to include Moong chilka (split mung beans with husk) and Masoor dal (red lentils) for additional flavor and texture.

I like to take an equal proportion of the lentils. 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.

WHY FERMENT MIXED LENTIL DOSA BATTER

Fermentation is a natural process. Microorganisms, such as yeasts and bacteria, break down carbs. Fermented food has a distinct tart flavor. 

Fermentation promotes good bacteria, known as probiotics. Probiotics make food easy to digest.

Fermentation is an ancient technique of preserving food. Fermented dosa batter can be preserved for longer.

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

HOW DO I KNOW IF THE DOSA BATTER IS FERMENTED WELL

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

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

HOW DO I KNOW IF THE BATTER IS BAD

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

Discard the batter, it is not safe to use.

HOW LONG DOES THE DOSA BATTER STAY FRESH

A well-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 countertop. 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 comes out soft and spongy. A pinch of baking soda or Eno fruit salt can be added to the batter 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. Cast iron griddle should be well seasoned before use.   

Griddle size 10-13 inches 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. 

 

 

 

TRIED THIS RECIPE?

★ If you tried this recipe, I would love to hear your feedback. Please rate the recipe and/or leave a comment below.

Follow me on Facebook, and Pinterest, for all the latest on my blog!! Subscribe to my Youtube Channel for easy and delicious video recipes. Happy Cooking!!

 

RELATED POSTS

Cranberry Sambar

Instant Rava Idli

Cranberry Coconut Chutney

Tiffin Sambar

Coconut Chutney

How To Make Ghee