Mixed Dal Dosas are a favorite in my house. It gives us a nice break from the routine roti and rice and is yet super nutritious and delicious. Its quick to make too. I soak the dals the same morning, so no lengthy prep work. An added bonus, its low on carbs too.
INGREDIENTS:
Tuver Dal - 2 tbsp
Chanda Dal - 2 tbsp
Masoor Dal - 2 tbsp
Urad Dal - 2 tbsp
Yellow Moong Dal - 2 tbsp
Green Split Moong Dal - 2 tbsp
Cumin Seeds - 1 tsp
Asafoetida - a pinch
Fenugreek Seeds - 1/2 tsp
Whole Red Chilies - 2 whole
Curry leaves - few
Ginger - 1 inch, chopped
Rice flour - 2 tbsp (optional)
Oil/Ghee/Butter - to grease the dosas as needed
PROCEDURE:
1. Take all the dals and fenugreek seeds and wash them thoroughly in water, about 4 or 5 times or until the dals are clean.
2. Next add the cumin seeds, red chilies, curry leaves, asafoetida and ginger and mix well.
3. Add just enough water to soak the dals. Too much water will make the batter runny and will make it difficult to spread the dosas eventually. Leave this for 4 or more hours.
4. After 4 some hours the lentils have soaked up all the water we added. Time to grind this. We need a coarse batter, not pasty.
5. Here is how it looks after grinding.
6. I have added some rice flour to my batter after grinding as it makes the dosas extra crispy. But this is optional. If your batter accidentally turns runny, you can also add oats powder to correct the consistency.
7. You can also store this batter in the fridge to use as a weekday dinner.
8. The batter should not be thick at the time of spreading the dosas. We like our dosas super thin and crispy to I have added a little water to my batter to get the right consistency.
9. Ideally, take a non-stick pan and heat on medium low heat. Once the pan is hot enough sprinkle some water and wipe it down with kitchen towel and start spread the dosas.
10. Pour a spoonful of batter in the center of the pan and start spreading in circular motion. Remember, practice makes perfect. So dont loose heart if they arent perfect in the first go. You will get there.
11. Sprinkle some ghee/oil once the dosa starts to brown and crispy.
12. Then flip to cook the other side as well. Serve hot with some sambhar and chutney!
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