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Mixed Dal Dosa

14 Jul

Pappula Attu

Dosa’s are ubiquitous in South India which are perfect breakfast recipes. This is a dosa prepared from couple of split dals. Dals are soaked in water for a little more than 5 hours along with rice and ground into fine batter adding enough water. Green chiles can also be ground at this time if preferred. The batter is used to make somewhat thin crisp dosa which can be served with coconut or ginger chutney.
Makes: around 8 mixed dal dosa’s


Rice 1/2 Cup
Chana Dal 1/3 Cup
Toor Dal 1/3 Cup
Moong Dal 1/3 Cup
Urad Dal 1/2 Cup
Yogurt 2 tbsps
Cumin Seeds 1 tsp
Green Chillies 3 – 5
Salt to taste
Oil as required

Method of preparation:

Remove stems, wash and finely chop green chillies.
Soak all dals and rice together in enough water for 5 – 6 hours.
Wash all the soaked dal under water and grind everything into fine paste adding water.
Mix in yogurt, chopped green chillies, cumin seeds and enough salt to the dosa batter.
Add more water if required to make somewhat thin batter.

Heat a flat pan on medium – high heat.
Apply half a tsp of oil on the hot pan.
Pour a ladle full of dosa batter in the middle of the pan and thinly spread it around in circular motion.
Leave the dosa for a minute or two, when edges start to brown, pour half a tsp of oil around the dosa.
Turn on the other side and let it cook for few more seconds.
Fold twice and remove the dosa onto a serving plate.
Repeat the same with remaining dosa batter.
Serve mixed dal dosa with plain coconut chutney and spicy ginger chutney.
Notes: Make sure to get the consistency of dosa batter right else dosa comes either too thick or too thin which is hard to scrape off the pan.

Suggestions: If dosa comes thick, mix in few tbsps of water to the dosa batter and try again. If dosa comes too thin, mix in few tbsps of rice flour to the dosa batter and try.
Variations: Leave the dosa batter for couple of hours to ferment if you like.
Other Names: Kalipidi Pappula Attu, Chaar Dhal Dosa.