"Mixed Dal- All in One Dosa" served with Coconut Chutney and Potato Bhaji (Batate Usli) ... here is a medium crisp dosa prepared using mixed dals/ lentils that tastes delicious served with any chutney of your choice along with some bhaji or any curry of your choice too ....
** As the name itself indicates, this is a lovely Dosa prepared by addition of all dals and rice together, so I have named it All in one Dosa. This dosa comes out crispy if you spread it out in a very thin layer, but also the same can be prepared a little bit thicker like doddak too. Here today I have prepared them like masala dosa and served with Batate Usli (Potato Bhaji) and Coconut Chutney. This dosa is really great to have as a breakfast, but do not take it out in lunch box as it will turn limp.
** If you want to take it out in lunch box then you should prepare them thicker which remains soft for quite sometime. All said and done I do not at all prefer taking Dosa for lunch box, I rather prefer prathas, idly, roti or pulavs. Dosa’s I feel must always be had hot straight out from the Tava. So my suggestion to my friends here is enjoy this dosa hot. You can prepare them for breakfast, lunch or dinner on your weekly off days so that you can really enjoy them together with your family.
** Here is my simple method of preparing "Mixed Dal- All in One Dosa" ... My Style ...
** Wash and soak together ½ cup urad dal (black gram dal), ¼ cup tuvar dal (pigeon dal/ togari bele), ¼ cup moong dal (green gram dal), ¼ cup chana dal (bengal gram dal) and 2 heaped cups of rice (tandul) in plenty of water for 2-3 hours.
** Meanwhile soak 1 tsp of methi (fenugreek) seeds in ½ cup of water separately. I soak methi separately and not along with the pulses coz. I do not want the water in which it is soaked to be drained off before grinding unlike the pulses. You may use any method suitable or to your liking.
** Drain off the water in which the pulses were soaked, wash well and let drain off excess water. Put them all in wet grinder/ mixer along with the soaked methi seeds with water in which it is soaked and grind all to a smooth paste with just enough water. Do not add more water or else the batter will turn runny.
** Lastly add in a small piece of ginger (adrak/ alle') and 3-4 green chilli (hari mirchi/ tarni mirsanga) and further grind till well blended. Remove the ground batter into a large steel bowl, add in salt (namak/ meeta) to taste, cover with a tight lid and eave to ferment overnight for about 6-8 hours or overnight in a warm place.
** Next day or after the batter gets fermented, mix it well in clockwise direction for a few minutes to make it out even and smooth. Check the consistency of the batter, it should be of pouring consistency, little bit thinner than Idly batter and thicker than thick milk consistency. If needed add water and adjust the batter to required consistency.
** Heat a tava to smoking point, lower the heat to minimum. Spread the tava with oil all over and rub it lightly with a tissue paper, this is done to remove excess oil off the tava, while a thin film of oil layer remains on the tava. Wait for a few minutes for the excess heat to pass off before you add in the batter or else it gets bubbled.
** Now pour a large ladle full of the batter in the center of the tava and with the rounded back of the spatula gently spread the batter into a large round circle as thin as possible in a smooth action, without pressing hard on the tava. Do watch some You Tube video to learn the method of spreading dosa if you are a newbie to get the right technique.
** Sprinkle some oil all round the outer edge circle of the dosa and cook on medium flame till the bottom of the dosa is cooked and gets crispy. Gently run a flat spatula over the outer corner of the dosa, slowly lifting it from the tava and flip it over and cook for a minute or two till cooked to a crisp top, and then remove the dosa and place on a plate.
** "Mixed Dal- All in One Dosa" is done and ready to be served. Always serve them hot from tava to serving plate with some chutney and potato bhaji or any other accompaniment of your choice. You can also serve the dosa with any veg or non~veg. gravy dishes too like how we often do in our own home, it tastes awesome.
** Remove the dosa following the same procedure till you have the required number of dosas. The remaining batter should be immediately stored in refrigerator in an air tight container. It remains good for 24 hours and just remove it 30 minutes before you need to prepare dosas again. Do try out this healthy version of Dosa and enjoy with your family and friends.
** For "Potato Usli/ Bhaji" Recipe, Please follow the link given below ……
** For the "Chutney" Recipe, Please follow the link given below ….
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Thanks.