Mixed Dal Dosa

Name: Mixed Dal Dosa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: south_indian
Ingredients: 0.5 cup urad dal (split, husked); 0.25 cup chana dal; 0.25 cup toor dal; 0.25 cup rice (regular or parboiled); 3 pcs dried red chili; 1 inch ginger (peeled); 1 tsp cumin seeds; 0.5 tsp salt; 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 2 tbsp coriander leaves (chopped); 3 tbsp oil (for cooking); 1.5 cup water (for grinding batter)

RATING

4.4/5(65)

TASTE SCORE

8/10

Crispy, golden crepes made from a blend of urad dal, chana dal, toor dal, and rice. Packed with protein from multiple lentils, this dosa has a wonderfully nutty flavor and lacy texture. No fermentation required — just soak, grind, and cook for a quick, wholesome South Indian meal.

PREP

10m

COOK

20m

SERVES

1 PIECE

164 cal

SERVINGS

METHOD · 5 STEPS

prep
Soak the lentils and rice.
1.Wash urad dal, chana dal, toor dal, and rice together in water until clear.
2.Soak in 2 cups water for 4 hours.
3.Drain the soaked lentils and rice.
TIPSoak for at least 3 hours — this softens the lentils and makes the batter grind smooth.
mix
Grind the batter.
1.Add soaked lentils and rice to a grinder along with dried red chilies, ginger, and cumin seeds.
2.Pour in water gradually and grind to a slightly coarse, thick batter.
3.Transfer to a bowl and mix in salt.
TIPDon't over-grind — the batter should feel slightly gritty, not completely smooth, for the crispiest texture.
mix
Mix in fresh onion and herbs.
1.Add finely chopped onion, green chili, and coriander leaves to the batter.
2.Stir well to combine evenly.
fry
Cook the dosa.
1.Heat a dosa tawa or non-stick pan over medium-high heat.
2.Pour a ladleful of batter in the center and quickly spread outward in concentric circles.
3.Drizzle 1 teaspoon oil around the edges and a few drops in the center.
4.Cook 2-3 minutes until the bottom is golden and crispy.
5.Flip and cook the other side for 1-2 minutes until crisp.
TIPSpread the batter thin for a lacy, crispy dosa. Thicker batter gives a softer, pancake-like result.
serve
Serve hot with chutney and sambar.
Serve the dosa immediately while hot and crispy. Pair with coconut chutney and sambar for a classic South Indian breakfast.
TIPThese dosas lose their crispness as they cool — serve them straight from the pan.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the lentils and rice for at least 4 hours for a smoother batter.
2
Grind the batter to a slightly coarse consistency — too smooth makes dosa soft.
3
Spread the batter thin on a hot tawa for the crispiest, lacy dosa.
4
Use a ladle to spread in concentric circles for even thickness.
5
Add chopped onions just before cooking to keep them crunchy in the dosa.
6
Serve immediately; dosa loses crispness quickly as it cools.

RECIPE VARIATIONS