Then soak all the lentils overnight in water or for 7 to 8 hours. You can also soak the lentils for a couple of hours.
Discard this water, the next day.
Wash the lentils in clean water. Drain the water well.
Then add the lentils along with chopped green chilies, ginger and asafoetida in a grinder jar.
Add water while grinding or blending 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. Mix very well.
Cover and allow the batter to rest for 15 minutes.
Making Mix Dal Dosa
Heat a tava or thick bottomed skillet. For a non-stick pan there is no need to add any oil. For a cast iron pan spread ½ teaspoon of oil on the pan carefully with a kitchen cotton towel or a kitchen paper towel.
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 starting from the center and moving towards the edges.
Cook dosa on a medium heat. When the batter on top firms up and looks cooked, drizzle ½ to 1 teaspoon of oil or butter or ghee on the edges and top of the dosa. Spread the oil or ghee or butter on top of the dosa with a spoon or spatula.
When the base is cooked and crisp (check this by lifting the dosa slightly with the spatula), turn over the dosa.
Cook the other side till crisp and done. Remove and serve. This way make all dosa with the remaining batter.
Serve mixed dal dosa with potato masala, sambar or coconut chutney. Enjoy them while still hot or warm to get that crispy texture and taste.
If not using asafoetida (hing), add ½ teaspoon cumin seeds while grinding the lentils.
You can easily add the lentils you have and also change their proportions. Both whole or split moong lentils with their husks and the yellow moong dal without the husks work in the recipe.
If you prefer you can omit the rice flour and rava (sooji or cream of wheat or semolina).
The recipe can be easily scaled up to have larger servings.
You can make these dosa crisp or soft according to your preferences. For a slightly thicker and soft dosa cook spread the batter like that of pancakes. For a crisp dosa spread the batter thinly. For a softer thin dosa add a bit more water while blending the batter. You can add about 1 to 2 tablespoons more water.
Make sure to use a well seasoned pan so that the dosa does not stick to the pan.