Daal is a term in India for dried split pulses i.e. lentils peas and beans. Lentils are excellent natural source of folate and manganese. They are an economical source of protein. Evidence suggests they protect heart health. Basically, daals are highly nutritious.
Dosas, a healthy breakfast dish are basically types of Indian crepes made using fermented ground rice and lentils batter. But the Mixed Daal Dosa is one such type where the batter does not require fermentation. The batter can be immediately used to make dosas. I have given my own healthy twist to this traditional and delicious dosa by adding oats and rajgira flour to it.
For more such crepe recipes do give a try to….
- 1 cup Red Rice
- 1/4 cup Rajgira flour (Amaranth flour)
- 1/4 cup Oats
- 1/4 cup Toor daal (Arhar daal / Split pigeon peas)
- 1/4 cup Green Moong daal (Split Green Moong Beans)
- 1/4 cup Chana daal (Yellow Split Peas)
- 1/4 cup Masoor daal (Orange lentils / Split and dehusked Brown Lentils)
- 1/4 cup Udid daal (Urad daal / Split and dehusked Black Gram Lentils)
- 2 inches Ginger
- 4 Green Chillies…..less spicy variety
- 1 sprig Curry leaves (10 – 12 leaves)
- 1 tsp Cumin seeds
- 1/4 tsp Asafoetida
- Salt to taste
- Homemade ghee for roasting the dosas.
- Oil for greasing the skillet.
- To make the Mixed Daal Dosa with Oats and Rajgira, wash and soak the rice overnight or for six to seven hours, in sufficient water.
- Similarly, wash and soak all the daals together using sufficient water.
- Drain the soaked rice and daals. First grind the rice using sufficient water and transfer to the mixing bowl.
- Then grind the daals together with all the other mentioned ingredients except the rajgira flour, using sufficient water to get a slightly coarse paste. Transfer to the mixing bowl. Add the salt and mix well with the ground rice paste. Add the rajgira flour too and give it a good mix. Keep aside till use.
- Add some more water if needed to get a batter smooth enough to make dosas.
- Heat a griddle and grease with little oil.
- Pour some of the batter on the hot griddle, with a ladle and spread immediately and lightly in a circular motion to get a dosa or crepe of medium thickness. These dosas are not made too thin.
- Drizzle some homemade ghee over it and cover and cook till the bottom side is cooked well.
- Uncover and flip the dosa and cook it well on the other side too.
- Serve these nutritious dosas with some Coconut Chutney in South Indian style and a steaming hot Udupi Sambar or just with some NKGSB Style Lasun Chutney.