Protein Pack Diabetic Friendly Dosa | Mixed Dal Dosa
Dosa (crispy, savory pancakes) from South India is a staple food in its home region. In the rest of the country too, Dosas are hugely popular and Udipi restaurants serving them and other South Indian foods can be found in almost every suburb!
Dosa is high in carbohydrates and contains no added sugars or saturated fats. As its key ingredients are rice and black gram, it is also a good source of protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosa which usually contain higher amounts of rice. But for this recipe, you can skip fermenting part. Just soak the mixed dals(lentils), grind to a paste and start making Dosa.
Below is the video instructions to prepare this yummy Dosa.
Traditionally, a mixture of rice and black grams that has been soaked in water is ground finely to form a batter. Some add a handful of fenugreek seeds soaked along with the rice. The proportion of rice to lentils is generally 4:1 or 5:1. The batter is allowed to ferment overnight. After the overnight fermentation, the batter is mixed with water to get the desired thickness. The batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosa is served hot, either folded in half or rolled like a wrap. It is also usually served with chutney and sambar. The mixture of black grams and rice can be replaced with highly refined wheat flour or semolina. In this recipe, I am going to use only Daals, if desired, little amount of rice can be added for the texture and taste. Also, if desired, lentils with skin can be used for this recipe as well but will change the color of Dosa. I just keep changing as per my mood!
- 1/2 cup Urad Dal
- 1/2 cup Chana Dal
- 1/2 cup Masoor Dal
- 1/2 cup Mung Dal
- If desired Tuvar Dal can be added as well
- 1/2 cup Rice , Optional
- Salt , as per taste
- Wash all dals together 3 -4 times with water until you see clear water
Soak the dals with with 4 cups or more water enough to cover the dal and soak it . Cover the bowl with a lid and let it stand for 4-5 hours , best is overnight.
- It will almost double in size after soaking.
Drain the water if in excess and grind the dal in small batches depending on the size of your grinder .
Grind well to form a smooth batter . Add a tablespoon or 2 water to aid grinding if necessary. The batter is pancake / medium cake batter consistency. Let the batter stand for 15 minutes and then the batter is ready for use.
Add salt just before making the dosas . Dosa batter can be spiced up as well.
Now, heat up the non-stick pan. Before spreading the batter, sprinkle cold water and bring the temperature of the tawa down so that the batter can be spreaded easily.
Pour about 1/2 cup of batter in the middle and spread from center to out thin using ladle spoon. If desire, smear few drops of oil to make dosa crispy.
Cook Dosa till golden brown. Usually one side of the Dosa is cooked but for extra crunch, you can bake Dosa on both sides.
When done, remove from the pan and serve with Chutney or left over Pav Bhaji.