Mysore dalia dosa recipe | broken wheat urad dal dosa | healthy Mysore daliya dosa

by Tarla Dalal

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Mysore dalia dosa recipe | broken wheat urad dal dosa | healthy Mysore daliya dosa | with 42 amazing images.

Mysore dalia dosa is a healthy and delicious variation of the classic South Indian dosa, made with broken wheat (dalia) and lentils. Learn how to make Mysore dalia dosa recipe | broken wheat urad dal dosa | healthy Mysore daliya dosa |

Healthy mysore daliya dosa is a delectable recipe that tantalizes the taste buds with its unique flavors and textures. This batter is then fermented overnight to enhance its taste and digestibility. When ready to cook, a ladleful of the batter is spread thinly onto a hot griddle, creating a crispy and golden-brown dosa.

The distinguishing feature of Mysore dalia dosa lies in its spicy and tangy red chutney, which is also made healthy from a blend of red chillies, lentils, garlic, tamarind, and other spices, which is smeared generously over the dosa before folding. The result is a mouthwatering delight that pairs perfectly with coconut chutney and sambar, making it a satisfying breakfast.

Mysore dalia dosa offers a healthy twist on the traditional dosa. Both dalia and urad dal are high in fibre and protein, which can promote digestive health, regulate blood sugar levels, and aid in weight management.

pro tips to make Mysore dalia dosa recipe: 1. Washing and soaking the lentils (dalia) for at least 4-6 hours is crucial. This ensures they soften completely and blend into a smooth batter. You can even soak them overnight for best results. 2. Adding a touch of fenugreek seeds (methi) to the batter enhances the flavor profile. It also helps in fermentation. 3. Make sure you sizzle the tava well before making every dosa.

Enjoy Mysore dalia dosa recipe | broken wheat urad dal dosa | healthy Mysore daliya dosa | with detailed step by step images.

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Mysore Dalia Dosa recipe - How to make Mysore Dalia Dosa

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Soaking Time: 3 hours Preparation Time: 10 mins Fermenting Time: Overnight Cooking Time: 25 mins Total Time: 69511 hours 35 minutes 6Makes 6 dosas
Show me for dosas

Ingredients

For The Dosa
1 cup broken wheat (dalia)
1/4 cup urad dal (split black lentils)
1/4 tbsp fenugreek (methi) seeds
salt to taste
3 tsp ghee for cooking

For The Mysore Chutney
1 tsp oil
1 tbsp chana dal (split bengal gram)
1/4 tbsp urad dal (split black lentils)
2 whole dry kashmiri red chillies , broken into pieces
1/2 tsp chilli powder
1 tsp tamarind (imli) pulp
1/4 tsp black peppercorns (kalimirch)
2 tbsp freshly grated coconut
salt to taste

Method

For mysore chutney

Heat the oil in a broad pan, add the chana dal and urad dal and sauté on a medium flame for a few seconds or till they turn golden brown in colour.
Add the red chillies and sauté on a medium flame for 2 minutes.
Add the chilli powder, tamarind pulp, peppercorns and coconut, mix well and sauté on a medium flame for a minute. Keep aside.
When cool, add the salt and blend in a mixer to a smooth paste, adding water as required.

For making mysore dalia dosa

To make mysore dalia dosa recipe, wash and soak the broken wheat, urad dal and fenugreek seeds in enough water in a deep bowl for at least 3 hours. Drain and blend in a mixer till smooth using approx. 1 cup of water.
Transfer the mixture into a deep bowl, cover it with a lid and allow it to ferment in a warm place for overnight.
Add the salt and mix well.
Heat a non-stick tava (griddle) and 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”) diameter circle.
Smear ½ tsp of ghee and ½ tbsp of the mysore chutney evenly over the dosa using a spatula and cook on a medium flame till the dosa turns golden brown in colour and crisp.
Fold over to make a semi-circle or roll.
Repeat with the remaining batter to make 5 more dosas.
Serve the mysore dalia dosa immediately.

Mysore Dalia Dosa recipe with step by step photos

like mysore dalia dosa recipe

mysore dalia dosa recipe | broken wheat urad dal dosa | healthy mysore daliya dosa | then do try other healthy dosa recipes also:
- instant oats dosa recipe | oats dosa | healthy oats dosa | oats rava dosa |
- buckwheat dosa recipe | kuttu dosa | healthy Indian buckwheat crepes | instant buckwheat dosa |

what is mysore dalia dosa recipe made of?

See the below image of list of ingredients for making mysore dalia dosa.

how to make mysore chutney

To make mysore dalia dosa recipe | broken wheat urad dal dosa | healthy mysore daliya dosa | heat 1 tsp oil in a broad pan.
Add 1 tbsp chana dal (split bengal gram). Chana dal adds a nutty and slightly earthy flavor to the chutney. When roasted, this flavor becomes more pronounced and complements the other ingredients.
Add 1/4 tbsp urad dal (split black lentils). Urad dal, when toasted with the other lentils, helps thicken the chutney and achieve a smooth, spreadable consistency.

Sauté on a medium flame for a few seconds or till they turn golden brown in colour.
Add 2 whole dry kashmiri red chillies. Kashmiri red chillies are known for their deep red hue, which contributes to the vibrant red color of classic Mysore chutney.
Sauté on a medium flame for 2 minutes.
Add ½ tsp chilli powder. Chilli powder adds heat and spiciness to the chutney. The amount of chilli powder used can be adjusted to taste preference.
Add 1 tsp tamarind (imli) pulp. Tamarind pulp adds a pleasant sourness to Mysore chutney.

Add ¼ tsp black peppercorns (kalimirch). Peppercorns introduce a unique peppery aroma and taste that complements the other ingredients in the chutney.
Add 2 tbsp freshly grated coconut. The grated coconut adds thickness and body to the chutney, making it a satisfying accompaniment to soft dishes like dosa and idli.
Mix well and sauté on a medium flame for a minute.
Remove in a plate and keep aside.
When cool, add the salt.

Add ½ cup water.
Blend in a mixer to a smooth paste.

how to make the dosa batter

In a deep bowl, add 1 cup broken wheat (dalia). Dalia is the key ingredient that forms the base of the dosa batter in Mysore Dalia Dosa. Dalia is a good source of fiber and protein, making Mysore Dalia Dosa a more nutritious option compared to its rice counterpart. Dalia has a nutty, slightly sweet flavor that adds a unique dimension to the dosa.
Add ¼ cup urad dal (split black lentils). Urad dal, being a whole pulse, helps ferment the batter. The natural bacteria on the dal breaks down the carbohydrates, making the dosa batter lighter and fluffier. This can be especially helpful with dalia (broken wheat) which doesn't ferment as readily as rice.
Add ¼ tbsp fenugreek (methi) seeds. Mysore dalia dosa batter includes fermentation. Fenugreek seeds, along with urad dal (black gram lentils), help break down the carbohydrates in the batter, creating a fluffy and slightly sour dosa.

Add enough water.
Wash it thoroughly.
Drain it well.
Add more water.
Cover with a lid and allow it to soak for at least 3 hours.

Drain.
Transfer it into a mixer jar.
Add 1 cup water.
Blend until smooth.
Transfer the mixture into a deep bowl.

Cover it with a lid and allow it to ferment in a warm place for overnight.
Add salt to taste.
Mix well.

how to proceed

Heat a non-stick tava (griddle) and sprinkle a little water on the tava (griddle).
Wipe it off gently using a muslin cloth.

Pour a ladleful of the batter on it.
Spread it in a circular motion to make a 225 mm. (9”) diameter circle.
Smear ½ tsp of ghee over the dosa.
Apply ½ tbsp of the Mysore chutney.
Evenly over the dosa using a spatula.

Cook on a medium flame till the dosa turns golden brown in colour and crisp.
Fold over to make a semi-circle or roll.
Repeat with the remaining batter to make 5 more dosas.
Serve mysore dalia dosa recipe | broken wheat urad dal dosa | healthy mysore daliya dosa | immediately.

pro tips to make mysore dalia dosa recipe

Washing and soaking the lentils (dalia) for at least 4-6 hours is crucial. This ensures they soften completely and blend into a smooth batter. You can even soak them overnight for best results.

Adding a touch of fenugreek seeds (methi) to the batter enhances the flavor profile. It also helps in fermentation.
Make sure you sizzle the tava well before making every dosa.