What is a dosa?
A dosa is a thin, crepe-like South Indian savoury bread that is made with a batter of rice and a fermenting agent, usually a type of lentil called urid dhal. There are various delicious versions to a dosa but for the purpose of this blog, I will be touching only on Mixed Lentil Dosa which is soft in texture unlike the masala dosa which is crispy. Most importantly, Mixed Lentil Dosas do not require fermentation, which means the batter is ready to be used as soon as it is ground.
In South India lentils are not only used to make fiery vegetable stews such as Sambhar, but they are also ground into batters and turned into dosas (lentil pancakes) and many culinary preparations such as vada, idli, papads. They are also extensively used for tempering curries, dhals, snacks and chutneys. Lentil dosas can be made with only one type of lentil or a variety of lentils.
In the recipe below, I have used two types of lentils, both of which can be bought from your local Indian grocery store. For those who live in Australia, it is possible these two lentils can be purchased at some Coles Supermarkets too. One is split moong dhal and the other is split urid dhal. Both these dhals also come as whole dhals with husk. Please note, I have used split moong dhal and urid dhal without husk.
Both these dhals are excellent sources of dietary fibre and are low on the glycemic index. They are a cheap source of high vegetarian protein and offer a powerhouse of health benefits. If you like your dhals, then they are easy to make them a part of your daily diet and this easy recipe is just one of the many ways you can use them.
As to these Mixed Lentil Dosas, they have taken over masala dosas in my kitchen because they are healthy, gluten free and do not call for fermentation. Further, they can be eaten without the stuffing as they are served with only one chutney or a combination of chutneys. You can serve them with Sambhar and chutneys, for a slightly elaborate lunch idea. You can eat them plain, if you like, with a thin layer of ghee (clarified butter). Once you have soaked the lentils and ground them to a batter, all that is left is to add some cuttings such as fresh green chillies, freshly chopped ginger and coriander leaves. These cuttings add a lot of flavour into your dosas. We Indians love spicy touches to almost everything we cook. We say, life without a little spice is a bland life and no one likes a bland life!!!
If you are looking for a humble, soul-satiating, soft, guilt free, power packed South Indian breakfast, snack or light meal, then I would recommend these soft mixed lentil dosas. So, now is the best time to try them!
Mixed Lentil Dosa
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
- 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.
- 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.
- 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).
- 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.
- Remove and place them in one layer on a large platter until all the batter is exhausted.
- 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. Jump to Garlic Tomato Chutney. Jump to Coconut and Lentil Chutney.
Notes
- You may make small, medium or large dosas. This recipe yields 12 medium dosas.
- Check the temperature of the pan by carefully placing your right hand approximately 4cm above from the centre of the pan. If you feel the gentle heat of the pan, then it is the right time to start frying the dosas. Alternatively, you can sprinkle a little batter on to the pan and if the batter sizzles, then the pan is ready. The pan should not be smoking as a smoking pan will burn the dosa.
- While frying the 2nd and subsequent dosas, if the pan is hot, reduce heat to low as we do not want the pan to be overheated. If the pan is too hot, the batter will stick to the pan and may cause scorching.
- If you have any leftover batter, cover the batter with cling wrap and place in the refrigerator for up to two days. Bring the batter to room temperature before frying them. If you have leftover dosas and you want to use them for breakfast the next day, warm them up in the microwave for 1 minute and consume immediately.
- These dosas or the batter is not suitable for freezing.
Hi, I’m Catherine!
I’m all about creating tasty Indian dishes with whatever’s on hand, even when I’m short on time or budget. I love turning simple ingredients into flavorful delights. Join me on this culinary adventure where we’ll explore the magic of Indian cuisine, one delicious dish at a time!
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