High-protein dosa made of 5 dals is healthy and tasty.
You may live in any part of the country but you can’t break free from the charm of the signature south Indian meal of dosa. There are so many different types of dosa available at south Indian restaurants, and we love all of them. Our love for dosa also made us start making it at home. Traditional dosa is made with a fermented batter of rice and urad dal. In an attempt to make our meal richer with the vital protein nutrient, we found this winner recipe of mixed dal dosa made with not one, not two, but a total of 5 different lentils!
This high-protein dal dosa is the perfect getaway from the regular dosa that we have grown up eating. Enriched with the goodness of various dals, you can expect it to be highly nutritious, and great for your family to kick-start the day. Other than urad dal, green moong dal, arhar dal, yellow moong dal, and chana dal are used to make the stellar combo for dosa batter. Also, the batter doesn’t require fermentation, so you can instantly get down to making your dosa right after grinding the ingredients in the morning after soaking them overnight.
(Also Read: Love Dosa? Give It A Protein-Rich Twist With This Ragi Dosa Recipe)
Mixed dal dosa recipe:
(Makes approx. 10-12 dosa)
1/4 cup arhar dal
1/4 cup green moong dal (split)
1/4 cup yellow moong dal – dhuli
1/4 cup chana dal (split chickpeas)
1/4 urad dal – dhuli (split black lentils)
Half cup rice
1 tsp jeera
3 whole red chilies
Salt to taste
Step 1 – Soak all the dals along with rice, whole red chillies and jeera in some water. Cover the vessel and leave it overnight. Soaking the dal and rice will let them rise, fluff up and soften down.
Step 2 – Next morning, just grind all the ingredients together with some water to make a smooth paste. Adjust the water content to make not-too thick and not-too thin batter.
Step 3 – Once you get the perfect consistency of dosa batter, add salt as per your taste and mix well. Now, make the dosa like you usually make.
You’ll get a crisp, paper-thin dosa that you can pair with your sambhar and coconut chutney for a high-protein meal for breakfast.
About Neha GroverLove for reading roused her writing instincts. Neha is guilty of having a deep-set fixation with anything caffeinated. When she is not pouring out her nest of thoughts onto the screen, you can see her reading while sipping on coffee.