Mixed Lentil Dosa

If you want to prepare gluten-free, unfermented South Indian dosas/savoury
crepe-like bread, then this is a perfect breakfast staple for you. Made with a
combination of two types of lentils, they are soft in texture, healthy and are
perfect if you are in a hurry to eat them. They are served with Indian style
chutneys and sambhar for breakfast, a snacky lunch or a light meal. Plus, if you
have leftovers, you may polish them at dinner too!

Servings: 4 people

Author:

Prep Time
30 minutes

Cook Time
25 minutes

Soaking and resting time
4 hours, 30 minutes

Total Time
5 hours, 25 minutes

Course:

Cuisine:

Indian

Keywords:

breakfast dosa Indian breakfast Lentil dosa Light Indian Meal Mixed Lentil Dosa South Indian Breakfast

🧂 Ingredients

130 g moong dhal

(split moong beans without husk)
130 g urid dhal

(split black lentils without husk)
400 mL water
1½ tsp. salt or to taste
1 tbsp. freshly grated ginger
2 tbsp. coriander leaves chopped microscopically fine
3 green chillies finely chopped or to taste
Pinch of asafoetida

optional
Coconut or vegetable oil to grease the frying pan

Instructions

1 Wash the dhals well under cold running water until water runs clear and soak
both dhals together in water for 4 hours. Soaking softens the dhals and makes
blending easier.
2 Drain water completely. Add them to a blender or similar appliance and blend to
a smooth consistency batter with water and salt. Remove batter into a medium
saucepan or deep glass bowl.
3 Add freshly grated ginger, coriander leaves, green chillies and asafoetida. Stir
well to combine and rest the batter for 30 minutes (resting the batter is
optional).
4 Heat a non-stick medium size frying pan on low to medium heat until the pan is
hot but not smoking. Using your pastry brush, grease the base of the frying pan
lightly with coconut/vegetable oil. Add about ¼ cup of the batter in the centre
of the pan (there is no need to spread the batter as the batter will form a disc
naturally) and fry for 3 minutes or until the base is golden brown. Dip your
brush into the oil and release a little oil all around the edges of the dosa.
Run the spatula around the edges of the dosa, lift gently and flip. Fry for two
minutes or until you see brown spots on the base.
5 Remove and place them in one layer on a large platter until all the batter is
exhausted.
6 Serve immediately with Garlic Tomato Chutney or Coconut and Lentil Chutney or
any chutney of your choice or Sambhar. Jump to Udupi Tomato Sambhar recipe.
[https://deliciouslyindian.net/udupi-tomato-sambhar/]

Jump to Garlic Tomato Chutney
[https://deliciouslyindian.net/garlic-tomato-chutney/]. Jump to Coconut and
Lentil Chutney. [https://deliciouslyindian.net/coconut-and-lentil-chutney/]