mixed dal dosa recipe, how to make mix dal dosa

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Mixed dal dosa recipe With step by step pics – easy and no ferment dosa made with mix lentils or dals.

mixed dal dosa, mix dal dosa

From the time I made this recipe for the first time, I have made it regularly and very often. This mixed dal dosa recipe is very easy and does not require you to ferment the batter. But you do need to soak the lentils overnight. Overnight soaked lentils ground well and give a better taste. However, if you are short of time, you can soak the lentils in hot water for an hour or two.

Apart from this easy dosa, I also make this easy Moong dal dosa and another No grind easy dosa made from urad dal flour and rice flour.

These dosas taste crisp when they are hot. but after cooling, they become soft. You can pair the dosa with the potato masala or even idli podi or coconut chutney. With this batter, I also make Mumbai mysore masala dosa. In this Mumbai style mysore masala dosa recipe, the mixed dal dosa is stuffed with potato masala and grated/chopped veggies.

Mixed dal dosa is a protein-packed dosa, with good amount of proteins coming from the lentils. Serve the dosa plain with coconut chutney or sambar.

If you are looking for more Dosa recipes then do check:

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mixed dal dosa

mixed dal dosa

4.91 from 11 votes
This mixed dal dosa is an easy no grind dosa made with mixed lentils or dals.
Prep Time 8 hrs
Cook Time 20 mins
Total Time 8 hrs 20 mins

Cuisine South Indian
Course: Breakfast

Servings 2 to 3
Units

Ingredients

  • ½ cup mixed lentils (arhar, chana, masoor, urad and moong dals)
  • ½ cup water or add as required
  • 2 tablespoon rice flour
  • 1 tablespoon cream of wheat (fine rava or sooji)
  • 1 green chili, chopped
  • ½ inch ginger, chopped
  • 1 pinch asafoetida (hing)
  • oil or ghee or butter as required
  • salt as required

Instructions

making batter

  • Rinse the lentils for a couple of times in water.
  • Then soak all the lentils overnight in enough water or for 7 to 8 hours.
  • Discard this water, the next day.
  • Wash the lentils in clean water. Drain well.
  • Then add the lentils along with chopped green chilies, ginger and asafoetida in a grinder jar.
  • Add 1/2 cup of water while grinding the lentils. Grind till smooth. There should not be a granular consistency in the batter.
  • Then add rice flour and semolina. season the batter with salt.
  • Cover and allow the batter to rest for 15 minutes.

making mix dal dosa

  • Heat a tava or thick bottomed griddle.
  • Take a ladle of the batter. Pour the dosa batter on the tava and spread the batter in a round circular portion with the ladle.
  • Cook dosa on a medium flame. Spread 1/2 to 1 tsp of oil or butter or ghee on the edges and top of the dosa.
  • When the base is cooked and crisp (you can check this by lifting the dosa slightly with the spatula), turn over the dosa.
  • Cook the other side till crisp and done.
  • Serve mixed dal dosa with potato masala, sambhar or coconut chutney.

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How to make mixed dal dosa

1. Rinse the lentils for a couple of times in water. then soak all the lentils overnight in enough water or for 7 to 8 hours. I used a mix of tuvar dal, chana dal, split moong dal with skin, urad dal and masoor dal.

dal for mixed dal dosa recipe

2. Discard this water, the next day. wash the lentils in clean water. Drain well. then add the lentils along with chopped green chilies, ginger and asafoetida in a grinder jar.

dal for mixed dal dosa recipe

3. Add ½ cup of water while grinding the lentils. Grind till smooth. There should not be a granular consistency in the batter.

water for mixed dal dosa recipe

4. Take the batter in a bowl. Then add rice flour, semolina and salt. Adding rice flour and rava/sooji gives body to the batter and its easier to spread the batter on the tawa/griddle.

batter for mixed dal dosa recipe

5. Stir and mix very well.

batter for mixed dal dosa recipe

6. Cover and allow the batter to rest for 15 minutes.

batter for mixed dal dosa recipe

Cooking mix dal dosa

7. Heat a tava or thick bottomed griddle. take a ladle of the batter. Pour the batter on the tava and spread the batter in a round circular portion with the ladle. cook on a medium flame. Spread ½ to 1 tsp of oil/butter/ghee on the edges and top of the dosa.

making mixed dal dosa recipe

8. When the base is cooked and crisp (you can check this by lifting the dosa slightly with the spatula), turn over the dosa. cook the other side till crisp and done.

making mixed dal dosa recipe

9. Remove the dosa on a plate. Prepare dosas from the remaining batter in the same way.

mixed dal dosa recipe

10. Serve mixed dal dosa hot with potato masala, sambar or coconut chutney.

mixed dal dosa recipe

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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34 Comments

  1. Tried this today and it was just WOW!!!..With coconut chutney it was simply divine…Great recipe…Will add this to my regular menu.5 stars

    1. thanks winnie. with coconut chutney this dal dosa tastes too good. it is a good recipe to add in the menu as rich in proteins and thus nutritious.

  2. Instead of rice flour and rava what can be added.or can we prepare only with the dals

    1. you can also make just with the dals. skip rice flour and rava. you can also add some ground oats if you want.

  3. What does ‘Serves: 2 – 3’ mean? Is that dosa count or in general serves 2 to 3 people? I have not tried anything like this before and hence have no idea how much batter this would be.

    1. it means serves 2 to 3 people and not dosa count. in case if there is any batter remaining, then you can refrigerate it and use later.

      1. Thank you for the prompt response and this awesome recipe. I couldn’t wait and tried it last night and it was yummylicious 🙂 However it hardly made 6 dosas for the above mentioned quantity, would double it tonight!

        1. surely reena double the quantity for more dosas 🙂 and you are welcome. thanks for positive feedback.

  4. Hello. I have a soaked and fermented batter of 1cup chana dal, moong dal and urad dal. Can I add only rava to it and use it for dosas?3 stars

  5. Can we make batter at night . Keep it in the fridge and use it next day morning ??

    1. yes chandana. you can do this way. but before making dosa, bring the batter to room temperature.

    1. you can use either. but in the above recipe, yellow moong dal is used.

  6. Hi

    Love the idea of a protein rich dosa
    I added only 1 tbsp of rice flour, but end result – dosa has an uncooked ” kacha pan” flavor of the riceflour.

    Kindly guide
    Thanx

    1. welcome mehnaz. if you cook the dosa well then you will not have uncooked taste of rice flour. i have made it many times.

  7. Hi Dassana,

    Thank you for this healthy dosa recipe, I want to try it soon.

    Can I skip Arhar dal and make it with the rest of the dals and rice flour and sooji?
    And how important is adding Asafoetida?

    Thank you

    1. yes, you can do this variation. thanks keerthi. also you can add some yogurt.

      1. Great! Il definitely try it.

        Could you please advise as to how much yogurt to use and when in the process should I add it? Keeping in mind the above measurements.

        Sorry to bother you with my questions, my first time at making dosa batter. Though I tried your instant rava dosa, it was super. Thanks

        1. hi keerthi, you can add just about 1 or 2 tbsp of the yogurt once the batter is ready. just mix it. in case the batter becomes thick, then just add some rice flour.

  8. Great recipe. I made that many times. I added semolina and rice flour at once. But, I prefer just dals itself. Thank you!!!.5 stars

  9. I have made several times of this mixed dosa. Always, it has come out well. Added rice flour and sooji. Did not find much difference. I just use those 4 dals. Thank you for this healthy recipe.

    1. welcome muralidhara and thanks for sharing your variation of making the dosa

  10. hi dassana….here is another version of multi dal dosa which we call adai…3 cups of iddly rice,1/2 cup channa dal,1/2 cup urad dal 1/2 cup tur dal,1/2 cup moong dal .soak for 4 hours .grind it along with 2 tsp of fennel seeds and 15nos of red chillies.take a tava ,add little oil fry chopped onions,add aseofodida ,salt and chopped coriander leaves .curry leaves fry for 3 mins.add it to the batter and make dosa…enjoy it

    1. thanks anu for sharing the adai recipe. i have noted your recipe down and plan to make it. i know about adai. when i went to coimbatore, i got myself a packet of organic readymade adai mix from isha yoga center. but i think the freshly ground batter must be tasting better than the readymade mix. thanks once again.

  11. What’s the shelf life of the batter?? and can we use simple basmati rice rather than rice flour?

    1. this batter will stay only for 1-2 days in the refrigerator. you can add basmati rice. soak the rice with the rest of the lentils. if you want you can even skip adding rice and just made the dosa with lentils.

  12. this is good… i have tried this recipe with broken wheat along with daals and i like it…it turns out well…good post as usual 🙂