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Today’s menu was protein packed instant dosa that requires no fermentation .Healthy Mix dal masala dosa – no rice added makes a great meal that is Vegan and Gluten Free . We ate these all day long – breakfast , lunch and dinner . Sounds good right. I like to stuff these instant crispy dosas with this classic Aloo masala / Potato masala or this fancy yet simple paneer masala .
Super crispy – no one will believe you haven’t added rice. All lentils are naturally gluten free ,however if you are allergic to gluten please pick up a lentil pack which certifies gluten free .
Dosas/ Indian crepes are South Indian delicacy and a staple food in South India . But I haven’t come across a single Indian who doesn’t like dosas . They are ridiculously delicious and can be enjoyed any time of the day – be it breakfast , lunch , dinner or mid day snack . Dosas are quiet famous among the non – indians too . Restaurants worldwide have these beautiful Indian crepes on their menu and its savored by everyone . They are made various ways and come with infinite filling possibilities and are considered healthy and appetizing.
The pan that I have used is Vinod non stick pan with width 12″ approximately . You can use cast iron dosa pan too.
Not only adults , the kids enjoy it too – in fact its all time favorite among the kids. Dosas and idlis are kind of their first finger foods – atleast it was for me as well as my son .He is a big south Indian cuisine fan , so these bad boys are a regular affair at my place . everytime i make them , its with various fillings . We can munch on them all day long. I remember growing up having these delicious crepes since I was a toddler .
I love to make cone/topi dosa for my son. Towards the end of this post is a short tutorial on making cone dosa too.
Dosas are quiet addictive and no one can be satisfied just having one . But many of you curb your cravings because it has rice and for whatever reasons you dont want to go over board .
So what can be done ?????
What if I say we cut down the processs time in half !!What if I say lets ditch the rice completely and use only dal / lentils and make it super duper healthy!!Now my friends , its time to enjoy dosas guilt free – super crispy and super yummy.Serve with a side of chutney or sambhar or even ketchup or just munch as it is.
Highlights-
No rice
No fermentation required
No baking soda
Super healthy
Protein packed
Super crispy till the last bite
Addictive
And don’t get me talking about the fillings – endless possibilities and today I will be sharing the most favorite filling that is loved by all – the classic aloo masala filling / potato filling.
Oh by the way – this filling is not limited to dosas , make sure to check out how versatile it is with step by step making of this easy peasy filling here.
For this mix dal dosas I have used urad dal , orange masoor dal , yellow split moong dal and split green gram dal
You can use any desired dal but VERY IMPORTANT – use at least 35 % urad dal at least and rest 65% use any other dals/lentils.
I love to prepare dal for soaking overnight – less than 10 minute work before sleeping , and grind it 1st thing in the morning and enjoy it all day long.
Enjoy the step by step tutorial followed by the recipe of dosa and chutney and a short video
click here for masala recipe
Wash and Soak all the dals together overnight or 4-5 hours
{ UPDATE : Here are the pictures of the lentils I have used , but as I have mentioned before , any lentils can be used
I am out of orange masoor dal , so unable to post a picture of the same . You may want to look it up online }
Suggested other lentils that can be used –
Whole moong , black eye peas , chickpeas , channa dal , red split masoor dal , toor dal , white peas etc .
Grind them to a smooth paste
Add salt just before you intend to make . Heat the non stick tawa or iron pan , once warm spread the dosa
Add ghee/ oil whatever preferred
Cook until golden brown , add masala or any desired filling or just sprinkle some podi masala or cheese/ paneer
Scrape it out once done , no need to cook on other side
roll or just cover flat
super duper crispy
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4.32 from 166 votes
Healthy Mix dal masala dosa - no rice added
healthy protein packed , no rice and no fermentation mix dal dosa, crispy in every bite. Vegan and gluten free.
Course Main Course
Cuisine Indian, South Indian
Prep Time 10 minutes minutes
Inactive time 4 hours hours
Total Time 10 minutes minutes
Adjustable Servings -20
Calories 87kcal
Author Khushboo
Ingredients
- 1 cup broken white urad dal or whole
- 1 cup yellow split moong dal/ golden lentil
- ½ cup split green gram dal / split green moong dal
- ½ cup orange masoor dal/ red lentil
Instructions
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 , say 2 cups at a time .
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 .
Please read the notes section for extra tips for a successful dosa.
Notes
Filling/ stuffing for dosa- Classic Aloo masala recipe.
Versatile Paneer masala recipe .
You can use any dal desired and not the ones I have used - just keep urad dal 30 % of total dals used.
You can use the filling of your choice.
This batter can be used to make idlis, dhoklas, uttapams. (Idlis need fermentation)
No fermentation required for dosas, but it would be great if it gets a standing time of 30 minutes after grounded to a smooth batter.
Batter stays good for up to 3 days.
Add salt only in the portions you intend to make, rest store in the fridge.
Important tips to make a crisp dosa
Never try to spread dosa on a very hot tawa, if you feel the skillet is too hot, just sprinkle some water on it and wipe with a kitchen cloth before spreading another one. Never spread the batter on a cold tawa, it will stick to it.
Spread dosas on medium heat, then increase the heat while cooking.
Nutrition
Calories: 87kcal | Carbohydrates: 14g | Protein: 6g | Sodium: 1mg | Potassium: 156mg | Fiber: 6g | Vitamin A: 5IU | Vitamin C: 1.2mg | Calcium: 15mg | Iron: 2mg
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4.22 from 93 votes
coconut chutney
Coconut chutney is perfect accompaniment for any South Indian delicacy or even enjoy it on a toasted bread.
Course chutney
Cuisine Indian, South Indian
Prep Time 5 minutes minutes
Cook Time 5 minutes minutes
Total Time 10 minutes minutes
Adjustable Servings -6 -8
Author Khushboo
Ingredients
- 2 cups grated / finely sliced coconut fresh or frozen *
- 1 cup split channa dalia / bhuna channa note- its not chana dal
- 1 small chunk of ginger approx. 1.5” long
- 3 green chillies adjust to your spice level
- Salt to taste
- ½ cup or more water to achieve desired consistency
- 1 teaspoon tamarind paste/pulp optional *
- For Tempering /tadka
- 2 teaspoon oil
- ¼ teaspoon asafoetida /hing
- 2-3 curry leaves
- 1 teaspoon urad dal optional
- ½ teaspoon mustard seeds/rai
Instructions
Grind the split chana dal in the grinder until powdered .
Take it out in a bowl .
In the same pot add green chillies, ginger ¼ cup water, tamarind paste, grind until a rough paste. Then add 1 cup coconut at a time alternating with some tablespoons of water if needed until all coconut is used . Grind to form a smooth paste . Add salt and give a quick grind again.
Add the powdered dalia to it and some water if necessary and grind until blended well. Taste test and adjust seasoning if needed.
Take it out in a bowl.
Now lets prepare the tadka
For tempering , heat oil in a small pan , with flame on medium low .
When hot enough add the urad dal . Cook the dal for 30 seconds or so until golden brown . Now add hing and mustard seeds . Once the mustard seeds begin to splutter switch off the flame ,add curry leaves and quickly add the tadka to the prepared chutney bowl and cover it immideately with a lid so that the chutney retains the smoky flavor of the tempering. You can take off the lid after 30 seconds , mix the chutney well and place it in the refrigerator until ready to use.
Notes
Skip tamarind pulp if you desire to freeze this chutney
Skip tamarind totally if you don't have it
If using frozen coconut , just place it in some warm water for 10 minutes to soften
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Fermentation makes your dosas healthier . If you have time let the batter sit for 3-4 hours over the counter . If you are pressed on time you can still make lovely dosas without fermentation too .
You might like this delicious and versatile paneer masala to fill the dosas as well. –Recipe link here.
Quick topi dosa tutorial
When dosa is done , quick take it off the pan , cut through up to mid way with clean kitchen scissors or pizza cutter
like below
now gently keep on rolling in circular motion
Stand it up , it will stay secured
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