Mixed Dal Dosa is a healthy and tasty version of the Indian dosa. It is filled with the goodness of a variety of lentils to be a source of high protein content, a perfect blend of flavours, and interesting textures. It is ideal for those looking for a healthier dosa alternative that does not contain rice. The mixed dal dosa recipe employs a mixture of dals (lentils), including urad dal, moong dal, and chana dal, soaked overnight and ground into a smooth batter. Usually, the batter will undergo fermentation for about two or three hours to make it the right texture and tangy to the taste. This fermentation process extends the dosa's flavour and is easier to digest. The others even add a bit of rice to enhance crispiness, but that is minor since the dish's essence lies in the lentils. The spread of ready-made batter on a hot grill dries up when cooked to a golden brown until crispy on both sides. The dosa is light, crispy, and slightly thicker in texture than a traditional rice dosa. It is usually served with chutneys like coconut chutney or sambar and can be a complete meal anytime: breakfast, lunch, or dinner. The mixed dal dosa recipe is a delicious alternative to regular dosas and an avenue to consume more legumes. Be it gluten-free or high-protein food, mixed dal dosa is one healthy option that everyone will surely like!

• ¼ cup urad dal
• ¼ cup green gram
• ¼ cup chana dal
• ¼ cup toor dal
• 1/2 inch ginger
• 1/2 tsp cumin seeds
• 1 green chillies
• 1/2 tsp salt
• 2 tbsp oil

• Mixed Dal Dosa is the MVP of healthy breakfasts—crispy, golden, and a protein-packed upgrade on the traditional dosa.
• This dish is perfect for those who love their dosas but want to level up with a variety of nutritious lentils.
• Start by gathering ¼ cup each of urad dal, green gram, chana dal, and toor dal for a powerhouse combo that brings texture and flavor.
• Wash the lentils thoroughly until the water runs clear to get rid of excess starch and dirt.
• Soak the lentils in water for 4-6 hours or overnight if you like to prep ahead—it softens them for easier blending.
• Once soaked, drain the lentils and transfer them to a blender for the next phase.
• Add a 1/2-inch piece of fresh ginger for a zingy kick, and a green chili if you want a little heat to spice things up.
• Toss in 1/2 to ¾ teaspoon of cumin seeds for earthy, aromatic vibes, which balance the flavors beautifully.
• Grind the mixture into a smooth batter, adding 1/2 to ¾ cup of water as needed to achieve a pancake-like consistency.
• Season the batter with salt to taste because a well-seasoned dosa is the secret to greatness.
• Heat a non-stick griddle over medium heat and lightly grease it with oil or ghee for a perfect crispy texture.
• Pour a ladleful of batter onto the hot surface and spread it thin with the back of the ladle, aiming for that signature dosa crispiness.
• Drizzle a bit of oil or ghee around the edges to ensure it cooks evenly and gets that irresistible golden-brown color.
• Cook one side until crisp, then flip for an extra minute if you like both sides done.
• Serve hot with chutney, sambar, or a dollop of butter for a truly comforting meal.
• Packed with protein and flavor, Mixed Dal Dosa is ideal for breakfast, lunch, or even a wholesome snack.
• It's proof that healthy and delicious can totally be BFFs, turning a simple meal into a crowd-pleaser. Enjoy the recipe of mixed dal dosa.