dal and rice dosa recipe | mixed dal dosa | South Indian mixed dal dosa |
by Tarla Dalal
Added to 857 cookbooks
This recipe has been viewed 129063 times
dal and rice dosa recipe | mixed dal dosa | South Indian mixed dal dosa | lentil dosa | with 30 amazing images.
dal and rice dosa recipe is made from mixed dals and rice. Learn how to make South Indian mixed dal dosa.
Quite different from the usual dosa in appearance and flavour, the dal and rice dosa has a dominance of dal flavour, which combines beautifully with sambar and chutney.
As a more flavourful and aromatic variant, you can add finely chopped methi leaves or drumstick leaves to the batter before making this mixed dal dosa.
If doing so, make sure you chop the leaves real fine so that it does not hinder spreading of the mixed dal dosa.
Tips for dal and rice dosa recipe: 1. Cover with a lid and keep aside to ferment the batter in a warm place for 12 hours. 2. Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) or 200 mm ( 8") diameter thin circle. 3. The batter should be of pouring consistency. 4. Cook on a medium flame for about 2 minutes till the dosa turns golden brown in colour and crisp.
dal and rice dosa is rich in Phosphorus, Folic Acid, Vitamin B1, Fiber, Magnesium, Protein.
Enjoy dal and rice dosa recipe | mixed dal dosa | South Indian mixed dal dosa | lentil dosa | with step by step photos.
For dal and rice dosa- To make dal and rice dosa, soak the rice, urad dal and chana dal in enough lukewarm water in a deep bowl and keep aside to soak for 2 hours.
- Drain, wash and blend in a mixer to a smooth paste using approx. 2 cups of water.
- Transfer the batter into a deep bowl, add the salt and mix well. Cover with a lid and keep aside to ferment in a warm place for 12 hours.
- Once fermented, add approx. 3 tbsp of water and mix well to make a batter of pouring consistency.
- Heat a non-stick tava (griddle), grease it with oil. Sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
- Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9 inches) diameter or 200 mm (8 inches) diameter thin circle.
- Smear a little oil over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp.
- Fold over to make a semi-circle or a roll.
- Repeat with the remaining batter to make 24 more dosas.
- Serve dal and rice dosa immediately with sambhar, coconut chutney and spicy onion chutney.
Dal and Rice Dosa, Mixed Dal Dosa recipe with step by step photos
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like dal and rice dosa recipe | mixed dal dosa | South Indian mixed dal dosa | lentil dosa | then see our collection of breakfast idlis, dosas and appe recipes. What is a dosa ?
- Simply put, the Dosa is a pancake. One of the most popular snacks in all of South India, over time it has become popular all over the country and globally too. Dosa is made by spreading a batter on a hot griddle and cooking it with a little oil, or sometimes even no oil, till it turns golden brown and crisp. While most people use a non-stick tava these days, you can also opt for a traditional iron tava, which will enhance the taste as well as give you a nutrient boost. The basic Dosa batter is made of rice and urad dal. The ingredients are soaked, ground into a fine batter and allowed to ferment for 8-10 hours. The Dosa can be enhanced by topping the dosa with spice powders like the Idli Milagai Podi or other ingredients like roasted coconut, chopped onions, chopped tomatoes, etc., while it is still cooking.
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There are also dosas made with other combinations of cereals and lentils such as the Pesarattu, Moong Dal Dosa or Adai Dosa. The Neer Dosa of Karnataka is a lesser-known gem, which is definitely worth trying. You can make dosas with a mix of different grains like brown rice, nachni, sanwa, and so on. Instant dosas like Rava Dosa, Rice Rava Dosa, Instant Oats Dosa and Buckwheat Dosa can be made in a jiffy by simply mixing readymade ingredients into a batter that is ready to cook. You do not have to ferment these batters. So, they are just perfect for hurried mornings, when you have not planned for breakfast the previous night.
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what is mixed dal dosa made of ? See below image of list of ingredients for mixed dal dosa.
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In a deep bowl put 1 cup raw rice (chawal).
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Add 1 cup urad dal (split black lentils).
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Add 1 cup chana dal (split bengal gram).
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Add enough lukewarm water to cover the dal and rice.
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Cover and soak for 2 hours.
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Dal and rice after soaking.
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Now we need to wash the dal and rice. We changed the water 4 times to clean the dirt out.
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Drain.
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Washed and drained dal and rice.
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Put the washed and drained dal and rice in a mixer. We did the grinding in 2 batches.
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Add 2 cups of water.
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Blend to a smooth paste.
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Transfer the batter into a deep bowl.
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Add salt to taste. We added 1 tsp salt.
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Mix well.
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Cover with a lid and keep aside to ferment the batter in a warm place for 12 hours.
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Batter after 12 hours.
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Add approx. 3 tbsp of water.
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Mix well.
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Batter should be of pouring consistency.
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To make dal and rice dosa recipe | mixed dal dosa | South Indian mixed dal dosa | heat a non-stick tava (griddle).
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Grease it lightly with oil.
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Sprinkle a little water on the tava (griddle). It should sizzle immediately. Never use a roti/paratha tava to prepare dosa. Also, preferably make use of thick, heavy bottomed tava to prepare dosa.
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Wipe it off gently using a muslin cloth.
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Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) or 200 mm ( 8") diameter thin circle. This will depend on the size of your pan.
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Smear a little oil over it and along the edges.
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Cook on a medium flame for about 2 minutes till the dosa turns golden brown in colour and crisp.
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Fold over into a dosa.
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Serve dal and rice dosa | mixed dal dosa | South Indian mixed dal dosa | lentil dosa | immediately with coconut chutney or sambar.
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Cover with a lid and keep aside to ferment the batter in a warm place for 12 hours.
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Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) or 200 mm ( 8") diameter thin circle.
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Cook on a medium flame for about 2 minutes till the dosa turns golden brown in colour and crisp.
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The batter should be of pouring consistency.
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Dal and Rice Dosa is rich in Phosphorus, Folic Acid, Vitamin B1, Fiber, Magnesium, Protein.
- Phosphorus : Phosphorus works closely with calcium to build bones. 12% of RDA.
- Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ) 12% of RDA.
- Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. 10% of RDA.
- Fiber : Dietary fiber reduce the risk of heart disease, prevent the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables, moong, oats, matki, whole grains. 10% of RDA.
- Magnesium : Magnesium is required for formation of bones and teeth. It helps in the metabolism of calcium and potassium. % of RDA. magnesium rich Indian foods like leafy vegetables (palak, broccoli, kale), pulses ( rajma, chawli, moong ), nuts (walnuts, almonds) , cereals ( jowar, bajra, whole wheat flour, dalia). 8% of RDA.
- Protein : Protein is required for the managing the wear and tear of all cells of the body. Have protein rich Indian foods like paneer, curd, Greek yoghurt, tofu, almonds, sprouts, chana, rajma, chick peas, quinoa, buckwheat ). 7% of RDA.
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Accompaniments
Nutrient values (Abbrv) per dosa
| Energy | 126 cal |
| Protein | 4.1 g |
| Carbohydrates | 14.8 g |
| Fiber | 2.5 g |
| Fat | 5.6 g |
| Cholesterol | 0 mg |
| Sodium | 9.6 mg |
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