Mixed Dal Dosa | Lentil Dosa without Rice
Mixed Dal Dosa – High protein Breakfast Recipe made with 4 kinds of lentils. Mixed Dal Dosa are Indian Lentil crepes made with different kinds of lentils and spices. Whether you are looking to eat healthy or want to boost your protein intake, these are one of the best choice. Serve with a Chutney of choice, these lentil dosa are simply delicious, nourishing, filling and healthy. Moreover they are gluten-free and vegan if you cook them in oil.
These Dal Dosa are similar to the South Indian breakfast dishes like Adai and Pesarattu. There is no rice used in this recipe and is great for those looking for high protein & gluten-free diet.
Mixed dal dosa are very good for growing toddlers and kids as these provide a good dose of protein and minerals essential for growth. Different kinds of lentils have varying type & levels of nutrition so you can make these with any lentils of your choice.
To make these lentil dosa, I have used urad dal, green gram, chana dal and toor dal. You can replace any of these dals with any other of choice but the taste and crispness will change.
With the quantities and type of lentils I use, the dosas taste delicious and turn out crisp. However they can also be made to soft dosas, more in the instructions below.
The batter can be made ahead and stored for 2 to 3 days in the refrigerator. Keep it outside on the counter for about 30 mins before you use.
Serve these Lentil dosa with Coconut chutney, Tomato chutney or Ginger chutney.
How to Make Mixed Dal Dosa (Stepwise Photos)
I have doubled the recipe so you may find the ingredients to be more in the pictures & video.
1. Add urad dal, green gram, chana dal and toor dal. You can replace any of these 2 with moong dal or masoor dal.
2. Wash a few times with lot of water. Pour fresh water and soak for at least 4 hours. For toddlers and people with digestive problems it is good to soak these up to 8 hours.
3. Discard the water and add the lentils, chilli and ginger to a blender jar. I use ginger as it helps in digestion and adds flavor. Also add in cumin and salt. Pour half cup water.
4. Blend to a batter.
5. To make crisp dosas, the batter must be thick but of pouring consistency as shown in the pic. To make soft dosas, pour more water and make the batter slightly thin.
Make Mixed Dal Dosa
6. Grease a dosa tawa and heat it. When the pan turns hot, pour the batter in the center.
7. Quickly spread it to a thin dosa. If you are unable to spread the batter well, add some water to the batter and mix it.
8. Drizzle oil around the edges.
9. When the dosa is half done, with the help of the spatula gently scrape the top of the dosa. This helps to spread the batter evenly, so the dosa cooks evenly. It also comes out thin.
10. When the mix dal dosa is done, you will see the edges begin to leave the pan. Flip it.
11. Cook until the other side is also done.
12. Flip again and cook to crisp the dosa.
Serve mix dal dosa with chutney or pickle.
For more Recipes, you can check
Crispy Dosa recipe
Neer dosa recpe
Mixed Dal Dosa (Lentil Dosa)
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- ¼ cup urad dal (skinned black gram)
- ¼ cup green gram (mung beans)
- ¼ cup chana dal (bengal gram)
- ¼ cup toor dal (split pigeon peas)
- ½ inch ginger
- ½ to ¾ teaspoon cumin seeds
- 1 green chili (leave out for kids)
- ½ to ¾ teaspoon salt (adjust to taste)
- ½ to ¾ cup water or as needed for batter
- 1½ to 2 tablespoons oil or ghee – ½ to ¾ tsp for each dosa
- Wash the lentils in a large bowl at least thrice. Drain the water and add fresh water. Soak for at least 4 hrs. You can also soak it overnight.
- Drain the water completely. Add them to a blender jar along with ginger, chili, cumin and salt. Pour ½ cup water and blend to a smooth batter.
- If you prefer crisp dosas then add in less water. Blend to a thick batter. If you prefer soft dosas add more water while blending and make a slightly runny batter. Taste test and add more salt if required.
Make Mixed Dal Dosa
- Grease a dosa tawa or a griddle lightly. Heat it well on a medium flame.
- When the pan is hot enough, pour ¾ cup ladle batter to the center. Quickly spread it to a thin dosa.
- Cook on a medium heat. Drizzle some oil around the edges.
- This step is optional. With the help of the spatula, gently scrape off the excess batter and spread it evenly.
- When the dosa is cooked, the edges will begin to leave the pan. Flip and cook the dosa on the other side until brown spots appear.
- Flip again and cook until crisp. Remove the dosa to a plate and make the next one the same way.
- Serve mixed dal dosa with chutney or pickle.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Video of mixed dal dosa recipe
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Can you ferment this batter like regular dosa batter?
No this batter cannot be fermented.
Just curious—why can’t this batter be fermented?
It can be fermented. But it clumps up easily while spreading. If you are very keen to ferment, add some rice or millets or quinoa.
Tried out this mixed dal recipe. Amazing and so easy. Our family loved it.
Glad to know!
My dear swasthi, am a big follower of ur receipes..thx for mixed dal dosa..I was searching Tiffin varieties for my 2 year old son. Got this at right time ya?
Glad to know.
Hi , can we eat this dosas , say 5 to 6 dosas everyday ?
What about kids having this dosa ,say 2 dosas per day ?
If making paper thin then 4 to 5 should be okay for adults. For kids over 8 yrs – 3 is fine. Below 8 yrs – 2 dosas should be okay.
It depends on physical activity. If you are not moving out of the house & no exercise, I suggest not to eat these for more than 2 days in a row as it can cause bloating.
The dosas came out really well. Thanks for adding variety to our breakfast.
No need of fermentation?
Yes Manasa. This does not need fermentation.
Which nonstick did u used?
I made it and it got stick to the tawa.
I used a tefal titanium pro in the pics & video. I also make it on a cast iron pan.
Hi. Can the batter be refrigerated and then used? Should it be at room temperature?
Yes you can refrigerate and make even with cold batter. But these mixed dal dosa are best & crisp with fresh ground batter. Cold batter usually doesn’t spread well on the tawa. SO it is good to bring it to room temperature first.
if i add onion to the mixeddal dosa will it taste good
Not sure how it tastes
Nice one ! Came out well.
Thanks Swathi 🙂
Thanks for trying
Hello, can you please also share a good coconut chutney to go with it?
You can find the coconut chutney recipes here
This came out really well. My 4 year old want to eat it everyday now 🙂
So glad to know your little one liked it.
Thanks for the comment
Hi Swathi,I tried this recipe today.The whole family loved it. Thankyou ☺
Thanks for trying. Sorry for the late reply
Hi I really like this recipe and will definitely try this out soon. I do have a question please – Can i make this batter and use for 2-3 days or has to be consumed immediately? Please advise.
Thanks. Yes you can. If you plan to keep for 2 to 3 days ,just soak for 4 hours, blend and put in the fridge immediately. Soaking for longer doesn’t keep the batter good for long. Hope this helps