One more dosa addition to my Dosa corner page. This one is for those who want to reduce rice in their diet but still want to enjoy dosas. I have posted many “no rice” dosas and idlis before and they have been a hit with my readers especially this Masoor dal dosa and these Ragi Urad idlis.

My main reason to make these dosas is for protein in our diet as we are vegetarians. In this form, all kinds of lentils are included and we don’t even realise it. My kids love dosas and it makes things so much easier for me.

I believe breakfast is the most important meal of the day and these dosas are so filling that it keeps us full for a long time. It’s very important to have a healthy and filling breakfast so that we don’t keep snacking often.

Hope you all try and love these dosas too. Happy and healthy cooking!

RECIPE:

Ingredients: {Makes about 15 dosas}

2 Cups Mixed dals (I took half Cup each of Urad dal, moong dal, Masoor dal and toor dal)

1 Cup Broken wheat/ Daliya / Gonva khan

Salt to taste

Ghee or oil while cooking the dosa

Step by step recipe:

1. Wash well and soak the broken wheat along with mixed dals for atleast 4 hours.

2. Drain the soaked dal and add into a mixer.

3. Grind into a fine paste. Pour into a large steel vessel. Add salt and mix well with hands.

4. Ferment overnight or for 6 to 8 hours.

5. Heat a dosa pan and pour a ladle of dosa batter. Spread into a thin dosa. Drizzle ghee or oil and cook till it turns crisp.

6. Remove and serve hot with a chutney of your choice.

Notes:

* Leftover batter can be refrigerated and used later.

* This dosa actually does not need fermentation but I love fermenting the batter as it becomes more healthy and also tastes really delicious.

* If you don’t like the fermented batter smell, then don’t ferment this dosa batter for more than 8 hours during summers. Even 4 to 6 hours is sufficient for regular fermentation.

* You can use any variety of mixed dals but don’t skip Urad dal if possible as it gives a good texture to the dosa.

* This dosa turns super crisp if you make it thin and cook longer. My kids love it that way.

* I have served it with coriander leaves chutney. For the chutney, I grind coconut with ginger, green chillies, coriander leaves, salt, little tamarind with water to a smooth paste. This chutney does not require seasoning.