Mixed Lentil Dosa Recipe – Crispy South Indian Pancake

Last Updated on 2 months by Neha Deshmukh

Mixed Lentil Dosa Recipe – Crispy South Indian Pancake

Introduction

Okay, let’s be real – dosa is comfort. There’s just something about that crispy, slightly tangy pancake that makes everything better. I remember the first time I tried to make dosa myself… it was a bit of a disaster! But trust me, with a little patience and this recipe, you’ll be enjoying perfectly golden dosas in no time. This isn’t your average dosa though; we’re using a mix of lentils for a wonderfully complex flavour and a super nutritious boost.

Why You’ll Love This Recipe

This mixed lentil dosa is a fantastic twist on the classic. It’s packed with protein, incredibly flavourful, and surprisingly easy to make once you get the hang of it. Plus, it’s a great way to use up lentils you might already have in your pantry! It’s perfect for a weekend brunch, a quick dinner, or even a festive breakfast.

Ingredients

Here’s what you’ll need to whip up these delicious dosas:

• 1 cup mixed lentils (tuvar dal, chana dal, masoor dal, urad dal, moong dal) – about 170g
• 2 cups water – 480ml (for soaking)
• ½ – ¾ cup water – 120-180ml (for blending)
• 1 green chili – finely chopped
• 1 inch ginger – roughly chopped
• 1 pinch asafoetida (hing)
• 2 tablespoons rice flour – about 15g
• 1 tablespoon rava (semolina) – about 8g
• Oil/ghee/butter – as required (for cooking)
• Salt – as required

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Mixed Lentils (Tuvar Dal, Chana Dal, Masoor Dal, Urad Dal, Moong Dal) – The Blend & Its Benefits

Using a mix of lentils is what gives this dosa its unique flavour and texture. Each lentil brings something different to the party! Tuvar dal adds a lovely earthiness, chana dal provides structure, masoor dal cooks quickly, urad dal gives it that classic dosa fermentation flavour (even without fermentation in this recipe!), and moong dal keeps things light. Feel free to adjust the proportions to your liking – I sometimes add a little extra masoor dal for a smoother batter.

Asafoetida (Hing) – A Digestive Aid & Flavor Enhancer

Don’t skip the asafoetida! It might smell a little funky on its own, but it adds a wonderful savoury depth to the dosa and is fantastic for digestion. A little pinch goes a long way. You can find it at most Indian grocery stores, or online.

Rava (Semolina) – For Extra Crispiness

The semolina is the secret to that extra crispy texture. It helps the dosa become beautifully golden and adds a slight nutty flavour.

Oil/Ghee/Butter – Choosing Your Fat for Flavor

This is where you can really personalize things. Ghee adds a rich, traditional flavour, oil keeps it light, and a little butter gives it a lovely warmth. I often use a combination!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the mixed lentils really well. This gets rid of any dust or impurities. Then, soak them in 2 cups of water overnight (at least 7-8 hours).
2. The next day, drain and rinse the soaked lentils. Now, pop them into a blender with the green chili, ginger, asafoetida, and ½ cup of water. Blend until you have a super smooth batter. Add a little more water if needed, but you want it to be thick enough to coat the back of a spoon.
3. Pour the batter into a bowl and stir in the rice flour, rava, and salt. Give it a good mix and let it rest for about 15 minutes. This allows the rava to absorb some moisture and helps create a crispier dosa.
4. Heat a skillet (cast iron is ideal, but any non-stick pan will work) over medium heat. Once hot, drizzle a little oil around the edges.
5. Pour about ¼ cup of batter onto the skillet and quickly spread it into a thin circle, working from the center outwards. Don’t worry if it’s not perfect – practice makes perfect!
6. Drizzle a little more oil around the edges. Cook for 2-3 minutes, or until the base is golden brown and crispy.
7. Carefully flip the dosa and cook the other side for another minute or two, until golden and crisp.
8. Serve immediately!

Expert Tips

• Batter Consistency: The batter should be smooth and pourable, but not too runny. Adjust with water as needed.
• Skillet Temperature: Getting the skillet temperature right is key. If it’s too hot, the dosa will burn. If it’s too cold, it will be soggy.
• Spreading the Batter: A lightly oiled spatula helps spread the batter evenly.

Variations

• Vegan Dosa Adaptation: Simply use oil instead of ghee or butter.
• Gluten-Free Confirmation: This recipe is naturally gluten-free! Just double-check that your asafoetida is pure and doesn’t contain any gluten-based additives.
• Spice Level Adjustment: Add more or fewer green chilies to adjust the heat. My friend, Priya, loves to add a pinch of red chili powder to the batter for an extra kick.
• Regional Variations in Lentil Proportions: In some parts of South India, they add more urad dal for a slightly fermented flavour, even without overnight fermentation.
• Festival Adaptations (e.g., Makar Sankranti): During Makar Sankranti, some families add a little grated coconut to the batter for a festive touch.

Serving Suggestions

Dosa is best enjoyed hot and fresh! Serve it with:

• Coconut chutney – a classic pairing!
• Sambar – a lentil-based vegetable stew.
• Potato masala – a spicy potato filling.
• A dollop of yogurt – for a cooling contrast.

Storage Instructions

Leftover dosa batter can be stored in the refrigerator for up to 2 days. It might thicken slightly, so add a little water to adjust the consistency before making dosas.

FAQs

What is the best way to soak the lentils for optimal results?

Soaking the lentils overnight is crucial! It softens them, making them easier to blend and digest. Make sure to rinse them thoroughly before and after soaking.

Can I use a different type of flour instead of rice flour?

You can experiment with other flours, but rice flour gives the best texture. Wheat flour will result in a softer, less crispy dosa.

How do I achieve a perfectly thin and crispy dosa?

A hot skillet, the right batter consistency, and a little practice are key! Don’t be afraid to experiment with the amount of batter you use.

What is asafoetida (hing) and where can I find it?

Asafoetida is a pungent spice used in Indian cooking. It adds a unique savoury flavour and aids digestion. You can find it at Indian grocery stores or online.

Can I make the dosa batter ahead of time and store it?

Yes, you can! Just store it in an airtight container in the refrigerator for up to 2 days. You might need to add a little water to adjust the consistency before using.