You are here: Home> Cuisine > Indian Veg Recipes > South Indian > Different Types of Dosa > Mix Dal and Rice Dosa

Mix Dal and Rice Dosa

Viewed: 31738 times

Tarla Dalal • 21 March, 2017

4.0/5 stars 100% LIKED IT Cookbook Login 1 REVIEWS ALL GOOD

Table of Content

About Mix Dal And Rice Dosa

Ingredients

Methods

For the batter of Mix Dal and Rice Dosa

How to make Mix Dal and Rice Dosa

Nutrient values

Mixed Dal Rice Dosa | Protein-Rich Lentil Rice Dosa | Multi-Grain Dal Dosa | Mixed Dal Millet-Style Dosa |

The Mixed Dal Rice Dosa is a nutritious and flavour-packed South Indian preparation that combines rice, whole wheat, and four varieties of protein-rich dals—toovar dal, urad dal, chana dal, and whole moong. This blend not only enhances the nutritional value but also creates a hearty dosa with a robust taste. Known also as Protein-Rich Lentil Rice Dosa or Multi-Grain Dal Dosa, this recipe is ideal for those seeking a wholesome breakfast that keeps them energized for hours.

The soaking of rice, whole wheat, and multiple dals helps soften the grains and legumes, ensuring smooth grinding and easy fermentation. Once blended with water into a smooth batter, it is allowed to ferment for 12 hours, which enhances flavour, boosts digestibility, and increases the bioavailability of nutrients. Fermentation also gives the batter a mild tanginess typical of traditional South Indian dosas.

After fermentation, a gentle seasoning of chilli powder, turmeric powder (haldi), and freshly chopped corianderelevates the dosa’s flavour profile. These spices add warmth, color, and freshness without overpowering the natural earthy taste of the lentils and grains. The batter remains thick yet spreadable, making it perfect for creating crisp, golden dosas.

Cooking the dosa on a hot non-stick tava ensures even browning and a delightfully crisp texture. A light smear of oilaround the edges helps the dosa turn uniformly crisp without making it greasy. The batter spreads easily into a large 175 mm (7-inch) circle, resulting in a dosa that is thin, crunchy, and packed with nutrients. When folded into a semicircle or roll, it becomes a satisfying breakfast or light meal.

The beauty of this Mixed Dal Millet-Style Dosa lies in its versatility and depth of flavour. Because of the diverse grains and dals used, the dosa has a wholesome, mildly nutty flavour with a rich, homely aroma. It pairs wonderfully with sambhar, coconut chutney, tomato chutney, or even enjoyed plain because the spice-infused batter already carries its own character.

From a nutritional perspective, this dosa is rich in protein, fiber, B-vitamins, iron, and complex carbohydrates. The combination of different dals ensures a more balanced amino acid profile, making it especially beneficial for vegetarians who need more plant-based protein sources. Fermentation further improves gut health by encouraging the growth of beneficial bacteria.

Ingredients

for Mixed Dal Rice Dosa

1/2 cup rice (chawal) , washed and drained

1/4 cup toovar (arhar) dal , washed and drained

1 tbsp urad dal (split black lentils) , washed and drained

1 tbsp chana dal (split Bengal gram) , washed and drained

1 tbsp whole moong (whole green gram) , washed and drained

1 tbsp whole wheat (gehun) , washed and drained

1/2 tsp chilli powder

1/4 tsp turmeric powder (haldi)

1 tbsp finely chopped coriander (dhania)

2 1/2 tsp oil for cooking

For Serving

sambhar

Method

for Mixed Dal Rice Dosa

Combine the rice, toovar dal, urad dal, chana dal, whole moong and whole wheat in a deep bowl and soak it in enough water for 2 hours. Drain well.
Blend in a mixer along with 1½ cups of water till smooth.
Transfer the mixture into a deep bowl, add the salt and mix well. Cover it with a lid and keep aside to ferment in a warm place for 12 hours.
Once fermented, add the chilli powder, turmeric powder and coriander and mix well.
Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth.
Pour a large ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle.
Smear ¼ tsp of oil over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp from both the sides.
Fold over to make a semi-circle or a roll.
Repeat with the remaining batter to make 9 more dosas.
Serve Mixed Dal Rice Dosa immediately with sambhar.

Mix Dal and Rice Dosa recipe with step by step photos

For the batter of Mix Dal and Rice Dosa

1. To make the batter for Mix Dal and Rice Dosa, Put 1/2 cup rice (chawal) , 1/4 cup toovar (arhar) dal ,, 1 tbsp urad dal (split black lentils), 1 tbsp chana dal (split Bengal gram) , 1 tbsp whole moong (whole green gram) and 1 tbsp whole wheat (gehun) in a deep bowl, Wash and soak it in enough water.
2. Cover with a lid and keep aside to soak for 4 hours.
3. After 2 hours, drain the dal.
4. Blend in a mixer along with 1½ cups of water till smooth.
5. Transfer the mixture into a deep bowl, add the salt and mix well.
6. Cover it with a lid and keep aside to ferment in a warm place for 12 hours.

how to make Mix Dal and Rice Dosa

1. To make the Mix Dal and Rice Dosa, After fermentation, the batter will increase in volume.
2. Add the 1/2 tsp chilli powder, 1/4 tsp turmeric powder (haldi) and 1 tbsp finely chopped coriander (dhania) and mix well.
3. Heat a non-stick tava (griddle) and lightly grease it with ¼ tsp oil .
4. Sprinkle a little water on the tava (griddle).
5. Wipe it off gently using a cloth.
6. Pour a large ladleful of the batter on it.
7. Spread it in a circular motion to make a 175 mm. (7”) diameter circle.
8. Smear ¼ tsp of oil over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp from both the sides.
9. Fold over to make a semi-circle or a roll. Repeat with the remaining batter to make 9 more dosas.
10. Serve Mix Dal and Rice Dosa immediately with sambhar.
11. Mix Dal and Rice Dosa.