Ingredients:
- 1/2 cup Urad dal (split black lentils), with or without the husk
- 1/2 cup Moong dal (split mung beans without husk)
- 1/2 cup Chana dal (split chickpeas)
- 1/2 cup Moong chilka (split mung beans with husk)
- 1/2 cup Masor dal (red lentils)
- 10-12 Fenugreek seeds (methi dana)
ADD AT THE TIME OF MAKING DOSA
- salt to taste
- 1/8 teaspoon Asafoetida (hing), optional
OPTIONAL
- 1 inch ginger
- 2-3 green chilli
Method:
- Rinse and soak the lentils until they are soft. There are two ways this process can be done: OVERNIGHT SOAKING – Rinse the lentils thoroughly, discard any stones, or debris. Soak in ample water overnight or for a minimum of 4 hours. QUICK SOAKING – Bring a pot of water to a boil. Remove the pot from the heat. Add lentils and cover the pot. Let it sit in hot water for an hour or two. After an hour or two, the lentils will be ready for dosa batter.
- Grind the dosa batter, using water as needed, into a smooth consistency batter. Grind lentils in batches, using just enough water to grind. The consistency of this batter is similar to a pancake batter.
- Let the batter rest for 30 minutes
- Heat a non-stick griddle or a cast iron pan. Sprinkle some water, and wipe it with damp paper towel. Reduce the heat to low, ladle spoonful of dosa batter in the center of the griddle.
- Starting from the center of the griddle, using a circular motion, spread the dosa batter evenly as possible.
- As the dosa gets cooked, the center and the edges of the dosa start to brown, then flip!
- Serve and enjoy
Source: https://www.livingsmartandhealthy.com/mixed-dal-dosa-adai-dosa-bele-dosa-panchratan-dosa/
Back to Salads / Vegetables Recipe Ideas
