Mixed Dal Dosa, is a high protein Indian savory crepe made with a combination of lentils, with no rice added. This protein dosa recipe is healthy, 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.

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.
Table of contents
- Lentil Dosa : Mixed Dal Dosa (No Rice Version)
- Ingredients for Lentil Dosa Recipe
- Prep For Mixed Dal Dosa Without Rice
- Storing & Freezing The Dosa Batter
- Filling Ideas for Mixed Lentils Dosa
- Tips For Perfect Mixed Dal Dosa Batter
- Tips For Paper-Thin, Crispy Dosa
- Frequently Asked Questions
- More South Indian No Rice Recipes
- Coconut Chutney Recipes
Lentil Dosa : Mixed Dal Dosa (No Rice Version)
Dosa is a popular South Indian dish that has gained popularity worldwide. It is a thin, crispy pancake made from fermented batter. Traditionally, dosa batter is made by grinding rice and lentils together and fermenting the mixture overnight. In this version of the mixed dal dosa recipe (protein dosa), we will omit the rice and use a combination of lentils.
Mixed dal dosa recipe without rice is a nutritious and wholesome alternative to the traditional dosa recipe. With a variety of lentils and no rice, this dal dosa (protein dosa) is high in protein and fiber. This version is suitable for those who are looking for a gluten-free or low-carb option, as it eliminates the rice component.
In this recipe, we use a combination of lentils like urad dal (black gram), moong dal (split green gram), and chana dal (split Bengal gram). These lentils provide a rich and nutty flavor to the dal dosa recipe batter. By omitting the rice in the recipe, we cut back on the carbs, making this dal dosa a healthier version of dosa.
This mixed lentil dosa recipe does not require to be fermented like a traditional dosa batter. I think fermenting the dal dosa recipe (protein dosa) batter, improves its flavor and texture and makes it light and airy. Fermented food is good for gut health.
Ingredients for Lentil Dosa Recipe
To make a mixed dal dosa recipe without rice, you will need: (use 3 or more lentils of your choice)
- Urad dal (black gram dal): Provides a rich and creamy texture to the dosa batter.
- Moong dal (split green gram): Adds a mild and earthy flavor to the dosa.
- Chana dal (split Bengal gram): Imparts a nutty and slightly sweet taste to the batter.
- Masoor dal (red lentils): Masoor dal adds a vibrant color and a slightly sweet flavor to the dal dosa recipe batter.
- Moong dal chilka (split green gram with skin): Moong dal chilka provides a nice texture and a slightly nutty taste to the dosa. It adds a bit of crunchiness and enhances the nutritional profile of the dosa.
- Methi seeds (fenugreek seeds): Enhances the fermentation process and adds a subtle bitterness to the batter.
- Salt: Add to taste.
- Water: Used for soaking the dals and grinding them into a smooth batter.
- Oil or ghee: Used for cooking the dosas on the griddle.
- Optional ingredients for variation: You can add spices like cumin seeds, hing (asafetida), black pepper, ginger, or chopped green chilies to add extra flavor to the dosa batter.
Prep For Mixed Dal Dosa Without Rice
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!
Sorting and cleaning the dals:
- Take the urad dal, moong dal, chana dal, masoor dal (if using), and moong dal chilka (if using).
- Remove any impurities or stones and rinse the dals thoroughly under running water.
Soaking the dals:
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:
- In a large bowl, add the sorted and cleaned dals.
- Pour enough water to cover the dals completely. Note: I soak one cup of lentils in 2.5 cups of water. Make sure there is enough water for the lentils to rehydrate.
- Allow the dal to soak for a minimum of 4 to 6 hours or overnight.
Soaked lentils double in size and become soft. Soaking helps in easier grinding and fermentation.
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 use.
Grinding the batter:
- Drain the soaked dals and transfer them to a blender or wet grinder.
- Grind the dals into a smooth batter, adding water gradually as needed.
- The consistency of the batter should be slightly thick, similar to pancake batter.
- Grind the dals in batches if required, ensuring a smooth texture.
Fermenting the dosa batter:
Traditional Method:
- 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:
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.
- 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.
Instant Pot Method:
Did you know you can ferment dosa batter in an Instant Pot? Here's how to do it:
- Turn ON the yogurt setting, and set it to 4 hours.
- 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.
- Add salt to the batter at the time of making the dosa. The Dosa batter is ready to be used.
Making Mixed Lentil Dosa
Please check out the video below: HOW TO MAKE MIXED LENTILS DOSA
Fill a small bowl with ice-cold water, and a couple of paper towels.
- 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 pic).
- Run the spatula around the edges of the dosa. Fold the dosa into a wrap (as shown in the pic).
- 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. Refer to the post - Filling Ideas For Mixed Lentils 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.
Serving Suggestions:
- Serve the mixed dal dosa (protein dosa) hot with your favorite chutneys like Coconut Chutney, Red Chutney, Sambar, or Cranberry Sambar.
- You can serve it with a side of idli podi (spicy lentil powder) or a dollop of Ghee for extra flavor.
Storing & Freezing The Dosa Batter
- 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.
Filling Ideas for Mixed Lentils Dosa
For the filling or stuffing for the dosa (protein 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
- Red Chutney Aloo Masala
Tips For Perfect Mixed Dal Dosa Batter
- Soak the lentils overnight or they are 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 (protein dosa) 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.
- Work quickly after you pour the batter on the hot griddle. 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.
- 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.
Frequently Asked Questions
Yes, dosa can be made without rice by using alternative ingredients like millet, or quinoa as a replacement for rice in the batter.
Traditionally, Dosa is made with fermented dosa batter, made with rice and black gram lentil (urad dal).
The number of calories in a mixed dal dosa depends on the dal used to make dosa. On average, a medium-sized mixed dal dosa can range from approximately 100 to 150 calories.
Dosa is primarily made using urad dal (split black gram) in combination with rice. The urad dal provides a creamy texture to the dosa batter and helps in achieving the desired fermentation and crispiness.
Yes, the dosa batter can be used 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.
Mixed lentils dosa can be made with just 3 dals - Urad dal, Moong dal, and Chana dal. I like to add Moong chilka and Masoor dal (red lentils) for additional flavor and texture.
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More South Indian No Rice Recipes
- Quinoa Mysore Masala Dosa
- Instant Rava Idli
- Upma: South Indian Breakfast Recipe
- Quinoa Idli
- Nav Dhan Masala Dosa
Coconut Chutney Recipes
- Coconut Chutney (Basic Coconut Chutney)
- Walnut Coconut Chutney
- Cranberry Coconut Chutney
- The Fiery: Red Chutney For Masala Dosa
High Protein Lentil Dosa: Dal Dosa (No Rice Version)
Equipment
- Dosa Tava
Ingredients
Ingredients for Lentil Dosa Recipe
- ½ cup urad dal (split black lentils, with or without the husk)
- ½ cup moong dal (split mung beans without husk)
- ½ cup chana dal (split chickpeas)
- ½ cup moong chilka (split mung beans with husk)
- ½ cup masoor dal (red lentils)
- 10-12 fenugreek seeds (methi dana)
- water as needed for grinding
ADD AT THE TIME OF MAKING DOSA
- salt to taste
- ⅛ teaspoon asafoetida(hing), optional
OPTIONAL
- 1 inch ginger
- 2-3 green chili
Instructions
Prep For Mixed Dal Dosa Without Rice
- Remove any impurities or stones and rinse the dals thoroughly under running water.
- Soak lentils overnight or for a few hours until the lentils are soft.
- Grind the lentils, 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. But, I highly recommend fermenting the dosa. Fermentation helps in enhancing the flavor and texture of the dosa.
Fermenting the dosa batter:
- Transfer the ground batter to a large bowl. Cover the bowl with a clean cloth or plastic wrap. Allow the batter to ferment in a warm place for approximately 8 to 12 hours or overnight.
Fermenting the dosa batter in Instant Pot:
- Turn ON the yogurt setting, and set it to 4 hours.Note: The longer the batter is fermented, the more it turns sour. Ferment no more than 6 hours.
- Cover the inner pot with a glass lid or any plate that fits on it and let the batter ferment.Note: Please do not use the Instant Pot lid.
- Just before making dosa, add salt to taste and mix well. Mixed lentils batter is ready to be used.
Making Mixed Lentil Dosa:
- Please check out the video - HOW TO MAKE MIXED LENTILS DOSABefore you start making dosa, fill a small bowl with ice-cold water, and a couple of paper towels.
- Heat a non-stick griddle or a cast iron pan. Sprinkle some cold 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.
- Using a flat bottom ladle, starting from the center of the griddle, spread the batter in a circular motion, as evenly as possible.
- Turn the heat to medium-high and cook the dosa.
- Drizzle some ghee or oil, and spread it using a spatula.
- Cook it for 2-3 minutes or until, you start to see the center and the edges of the dosa start to brown.
- Run the spatula around the edges of the dosa, and carefully fold the dosa into a wrap.
- You can also, 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: Filling Ideas 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.
Video
Notes
- Tips For Perfect Mixed Dal Dosa Batter
- Tips For Paper-Thin, Crispy Dosa
- Frequently Asked Questions
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
KEYWORD
dal dosa recipe, dosa dal, healthy dosa recipe, lentil dosa, lentil dosa recipe, lentils dosa, mixed dal dosa, mixed lentil dosa, mixed lentils dosa, no rice dosa, protein dosa, red lentil dosa
ADutta says
Do you soak the fenugreek with the dals? Or when do you add it?
Jyoti Behrani says
Hi, I soak lentils and fenugreek seeds together. Thanks!
Daisy says
i dont have split green mung dal but have whole mung. Can I use that?
Jyoti Behrani says
Hi Daisy, Whole mung works fine. Before grinding it to a batter, make sure the whole mung is soft enough. Thanks!
Shalini Wijesinghe says
Loved loved it!! Came out perfect thank you
Jyoti Behrani says
Hi Shalini, I am so glad you liked my recipe. Thank you for your feedback!
Alisha says
Recipe is great! Idlis came out softer than the usual rice idlis plus they are much healthier. Thanks for sharing!:)
Jyoti Behrani says
Awesome! I am so glad you liked my recipe 🙂 Thanks Alisha for sharing your feedback!
KAVITA says
I tried this dosa but I didn’t have moong chilka. So I added toor dal instead. It came out really good and crispy too. Thanks for the recipe
Jyoti Behrani says
Hi Kavita, I am so glad you liked my recipe 🙂 Thanks for sharing your feedback!
Sangeeta Sethi says
Fabulous delicious healthy preparation.
Jyoti Behrani says
I am so glad you liked my recipe 🙂 Thank you!
Fa says
These turned out great!! I didn’t have chilka mong so I just increased the amount of urad dal.
Thank you for the awesome yet simple recipe and also for the useful tips!
Jyoti Behrani says
Awesome! I am so glad you liked my recipe. Thanks for sharing your feedback!
Olive says
Hi Jyoti,
I made this yesterday and it was very good! I am really thankful for a healthy and easy recipe with fool proof instructions! You are very encouraging! Thank you!
I'm a working mom of three little kids and I'm looking for more healthy recipes. Please suggest easy and prep ahead recipes that I can make.
Keep doing the good work!
Jyoti Behrani says
Wonderful! I am so glad you found my post helpful. I am working on new recipes, will also include meal prep ideas. Thanks for trying my recipe and for sharing your feedback!
Anvita says
Nice recipe. Can I add some kind of rice to bake it taste like a traditional dosa? Dal made it a bit bitter.
Jyoti Behrani says
I never had that issue, my dosa doesn't taste bitter if I only use lentils. Did you use more fenugreek seeds than the recipe calls for? It could add to the bitterness. You can definitely use rice in this recipe, it works just fine. Thanks!
Kalpana says
We’re did you buy so large tava I cannot find larger then 12” tava
Will make dosa soon
Thanks
Jyoti Behrani says
Hi, I use this dosa tawa from Amazon - https://amzn.to/2XImPhp
Steven H says
This recipe is very well written with many tips. Love that. However, I've made this twice and am struggling. First, the batter sticks to my cast iron despite doing the child water, etc. Not sure how hot? I even put down a very thin layer of oil. But then it seems to lift off when spreading. So I made it a second time fermenting for 9hr. The first one wasn't sour at 6. I am using instant pot. However, second batch when cooking on a non stick pan develops large cracks in batter. Did I make too thin or ferment too much? The only thing I changed was double urad dal and no whole green moong dal. Really want to figure this out. Thanks!
Jyoti Behrani says
Hi Steven, Thank you for trying my recipe. Here's I would suggest trying next time. If using cast iron pan, make sure it is well seasoned. If the pan is well seasoned the batter will not stick and also the dosa comes out crispy. Heat the cast iron pan to a smoking point, reduce the heat to medium-low, add a splash of water, wipe with a damp cloth. This helps bring down the temperature of the pan, pour the dosa batter and quickly spread it in a circular motion, starting from the center of the pan. Do not go back and froth while spreading the batter, the batter will clump up. Drizzle some oil or ghee, and spread it evenly using spatula. Dosa is ready when the edges start to leave the sides of the pan. For dosa batter, use water as required to grind it to a smooth consistency. The consistency of the dosa batter is similar to pancake batter. Once the batter is fermented, it will be very light and fluffy. If the batter is too runny, you will notice large cracks in dosa. Hope this helps. Thanks!
Steven H says
Thank you for the tips! So even with the cast iron, I don't put down the oil first? I am working on building my cast iron pan seasoning after I sanded the metal down smooth more like my carbon steel skillet. I guess I did make the batter too thin based on your info. - I like thin pancakes haha. I am using a Vitamix to grind. Should it be silky smooth or have some texture still? Thanks for the reply, I am gonna try again soon - I love dosa!