Tag Archives: lentils

Broken wheat & mixed dals dosa | No rice dosa

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.

See how well the batter ferments 😍

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.

Masala dosa

When I was newly married, I hardly knew about cooking blogs nor about food groups on facebook. I relied on asking Amma for recipes and cookbooks like the amchi favourite one by Jaya V Shenoy. I was also lucky to be gifted by few cookbooks by my grandmother’s sister whom I lovingly call Prafulla pachi. 😍

One among them is 99 Delightful dosas by Jayashree Prabhu. I have learned many dosas from the book and this masala dosa is one among them. Never had to try any other recipe for Masala dosa. Comes out perfect each time. 😊

I also take this post as an opportunity to thank my aunt Chandriakka and Prafulla pachi for gifting me many cookbooks during my newly married days. I still treasure them a lot. Thank you! ❤️

Sharing the recipe of masala dosa with all of you. Happy and healthy cooking!

RECIPE:

Adapted from the cookbook: 99 Delightful dosas by Jayashree Prabhu

Ingredients:

2 Cups raw white Rice

1/2 Cup Urad dal

1/2 Cup Mixed dals (any combination of toor dal, moong dal, chana dal, masoor dal)* check notes

1/2 Cup wheat Semolina/ Rava/ Sooji/ regular upma rava

1 Tbsp Oil

1 tsp Sugar

1/2 tsp Hing

Salt to taste

Oil or ghee to cook the dosa

Step by step recipe:

1. Wash well and soak rice along with urad dal and mixed dals for atleast 4 hours.

2. Drain the water and grind with little water to a fine paste.

3. Now add rava, oil, hing, sugar and salt.

4. Mix well so that no lumps are formed and keep for fermentation overnight or for 8 to 10 hours.

See how well the batter has fermented

5. Heat a pan and pour the batter in medium flame. Spread in a circle as big as you can.

Tip: Don’t make the flame high while spreading the dosa. Spread on medium flame and then increase the flame to high while cooking the dosa.

6. Cover and cook till the surface cooks. Add ghee or oil. Place the potato bhaji in the center of the dosa. Fold and serve. Repeat the same with the rest of the batter.

Notes:

* You can add any varieties of dals in the mixed dals among chana dal, moong dal, toor dal and masoor dal. I add whichever is available in my pantry.

* For the bhaji,

# Pressure cook potatoes. Peel and mash them.

# Heat oil in a pan. Splutter mustard seeds. Add Jeera, hing, green chillies, fry little. Then add tumeric powder along with mashed potatoes.

# Add little water and salt. Cook till the mixture turns dry. Garnish with coriander leaves.

(You can also add sliced onions to this bhaji if desired)

* For making perfect dosas, always spread the dosas on medium flame, then make the flame high and cook till it till done.

* For crispy dosas, cook till the underside browns completely.

* I usually make simple coconut chutney with this dosa. Just grind together Coconut, ginger, green chillies with salt to a smooth paste. Season with mustard seeds and curry leaves spluttered in oil.

Muga Dali usli | Seasoned moong dal

Click on the image to save the recipe on Pinterest.

I love dishes that does not require much of chopping especially when the husband works extra hours and the kids are extra clingy. Chopping becomes very difficult when they are pulling my legs and pushing my hands.

But I am still hungry. What to do? Welcome muga dali usli or seasoned moong dal. Hardly takes 5 mins to dump everything into the pan, I can keep it on medium to low flame and go play with the kiddos.

After a while, healthy and delicious protein packed usli is ready for me to enjoy! How can I not love this usli! Hope you all enjoy too. Happy and healthy cooking!

RECIPE:

Ingredients:

2 Cups Moong dal

3 Green chillies

1 Tbsp Ghee or Oil

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds

1/2 inch Ginger

A pinch of Hing/ Asafoetida

1/4 tsp Turmeric powder

1 tsp Sugar

Salt to taste

Freshly grated coconut for garnish

Step by step recipe:

1. Soak the moong dal for an hour if you have time. Else you can just wash well and use straight away.

2. Now heat a pan with ghee or oil. Splutter mustard seeds, cumin seeds and add hing.

3. Now add finely chopped ginger and green chillies. Fry for few seconds.

4. Now add the soaked moong dal along with tumeric powder,sugar, salt and enough water to cook the moong dal.

5. Cover and cook on medium flame till the moong dal cooks really well and turns soft.

6. Garnish with freshly grated coconut.

7. Serve hot!

Notes:

* We like it mushy and over cooked. So I cook the moong dal till really soft and add a lot of water while cooking. If you don’t like it overcooked, remove when the dal is just cooked while adding only sufficient water when cooking.

* The seasoning is to taste. You can skip ginger if you don’t like it but I love the bite of ginger in this usli.

* I also add few peppercorns and curry leaves when I have it.

* Hing gives a very good flavour to the usli. So don’t skip it.

Click on the image to save the recipe on Pinterest.

Oats and Mixed dal dosa

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I have been mentioning in my posts that my kids are avid dosa lovers. That is the reason I have been posting so many dosa recipes here. All of these have been tried by me and tested on my kids (😂). I am sharing only dishes which they have loved and I keep making often.

After Mixed dal dosas with rice, here is another delicious dosa with no rice and uses Oats instead. And no, you can never say it has oats in it. I love how well it ferments and the dosas turn out porous and soft.

Click on the image to save the recipe on Pinterest

Hope you all try and like it too, importantly your kids like it too. I thank my friend Trinita Rebello for requesting this recipe.

RECIPE:

Ingredients: (Makes about 8 dosas)

1 Cup Instant Oats

1/4 Cup Urad dal

1/4 Cup Moong dal

1/4 Cup Toor dal

1/4 Cup Chana dal

1/2 tsp Hing/ Asafoetida powder

Salt to taste

Oil or ghee while cooking the dosa

Step by step recipe:

1. Wash well and soak the dals for atleast 4 hours.

2. Grind along with instant oats to a fine paste.

3. Pour in a large steel vessel and add salt and hing.

4. Keep for fermentation overnight or for 8 hours.

The well fermented batter

5. Mix the batter once. Heat a dosa pan and add a ladle full of dosa batter. Spread in a large circle.

Note: If the pan is very hot, you can’t spread it well. So make the flame medium while spreading and then turn it high when the dosa is cooking.

6. Cover and cook for a minute till the top surface looks cooked well. If you love crispy dosas, add oil or ghee and cook a little more till the dosa looks brown.

7. Repeat the same with the rest of the batter.

Notes:

* This dosa does not taste like regular dosas and has the dal flavour. So make a little batter first time and see if your kids like it before making a huge batch.

* Refrigerate the remaining batter if any.

* Skip any dal if you don’t have. I usually don’t have chana dal. So I make dosas with the rest of the dals and oats.

* This dosa is very filling due to the addition of dals and oats. Even two dosas keeps you full for long time.

* Serve it with a spicy chutney like this Amma’s Tomato chutney. Tastes amazing.

* My kids are a huge fan of this dosa with honey. You can try that for your kids too if they are above 1 year old.

* Even though it’s the same with any kind of dosas, but I insist these dosas should specially be had hot for best taste.

* If you don’t have oats, you can make mixed dal dosas with rice too like I have made here.

* 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.

Click on the image to save the recipe on Pinterest

Mixed dal Idli/ Dosa

In our house, we live on dosas and Idlis for breakfast. So anyday it’s either of these to kick-start our mornings. My kids love them instead of upma and poha. So I make these seasoned breakfast items only when I have a dosa batter in hand for them.

Mixed dal Idlis are very good for kids who don’t like dals in their “dal” form (like my kids). And it makes things easier when they love Idlis or dosas. High in protein and filled with nutrition, they are so soft and delicious that you will fall in love with them.

And this batter is very versatile. Apart from soft Idlis, you can make soft dosas or crispy dosas, the way your family likes them. That’s why these are my favourite. I grind the batter enough for two days. Make Idlis the first day and dosas the following day.

Hope you all try it too. Happy cooking!

RECIPE:

Ingredients:

1 Cup white Rice

1/2 Cup Urad dal

1/2 Cup Moong dal

1/2 Cup Toor dal

1/2 Cup Chana dal

Salt to taste

Oil to grease the idli stand

Note: Skip any dal if you don’t have. I usually don’t have chana dal. So I add 1 Cup Moong dal and 1/2 Cup Toor dal.

So basically 1 Cup rice. 1/2 Cup Urad dal and 1 1/2 Cups mixed dals.

Step by step recipe:

1. Wash well and soak the rice and dals together for 4 hours.

2. Drain the water and grind along with little water and salt to a fine paste.

3. Ferment this batter by keeping in a warm place for 8 hours or overnight. In cold places, it will take atleast 12 hours to ferment well to make soft Idlis.

The well fermented batter

4. Grease the idli plates very well with oil. Else the Idlis will stick to the pan since it’s a mixed dal Idli. Pour the batter into the plates.

5. Steam for 20 mins or till done.

6. Allow it to cool slightly before you remove the Idlis as else it will stick to the idli plates. Enjoy Idlis with chutney of your choice.

7. If making soft dosas, spread them thick and you will get dosas like these.

8. For making crispy dosas, spread them like regular dosas and cook till the underside turns brown and add ghee or oil to cook till it turns crisp.

See how crispy they turn out. My daughter loves these crispy dosas.

Notes:

* As I mentioned earlier, if you don’t have any particular dal then just skip it and add 1 Cup of the other dal. Like

1 Cup Rice, 1/2 Cup Urad dal, 1 1/2 Cups of mixed dals.

This should be the ratio.

* For dosas, you need not ferment the batter so much. Even 6 hours will suffice but for Idlis, they should ferment really well for soft Idlis.

* I make Idlis the first day. Refrigerate the batter and make dosas the second day. So breakfast for two days sorted.

* Also, grease the idli plates well with oil before steaming and allow to cool a bit before removing the Idlis. Else they will stick to the plates.