Mixed dal dosa is a South Indian favorite, which is also known as Adai dosa. My version is instant pot fermented for a lighter and crispier feel. Presenting my mixed lentil adai dosa recipe.
My dad, who is a keen South Indian food lover, always tell us stories about his best dosa experiences. His gastronomic adventures always transported us to an imaginary journey where we feasted the same food as his. His stories of best masala dosa, pesarratu served with Upma and garlic chutney slathered spicy Kal dosa always draw a vivid picture on my mind.
Southern India has more than hundreds of dosa recipes. From paper thin rice dosas to regional special pesarattus, there is no end of Dosa recipes in south India.
Whenever I make dosa or make some new variety of dosa, I always share the story with my dad.
Even today, he jubilantly praises my dosa adventure and tries to give me ideas on the best chutneys that would go with them. After all, a foodie like him would surely know what to pair with a dosa.
Mixed dal dosa was never a usual thing in my household until recently. Well, there are two reasons for making this dosa. One: I stopped eating white rice a long time ago and Two: there is no rice in my house.
While I got a bag of rice delivered recently, I am saving every grain of this grocery to avoid this panic buying situation. There are still many stores with limited to no rice in stock.
But even without any rice, this dosa tastes amazing. I have added an optional ½ cup of parboiled rice just to fulfill the rice-dal combination for a perfect dosa. But feel free to skip it for any reason you want to.
Ferment vs No Ferment Mixed Dal Dosa:
Both versions are equally good and yum. The fermented batter, however, has a better texture and a crispier feel. Due to the microbial fermentation activity, the batter acquires a lighter and airy texture, which results in a very crisp dosa. And, the batter doubles in size too. That means, you can have more dosas with the same amount of ingredients.
But if for some reason, you don’t ferment this batter, worry not. Add the green chili and ginger while grinding the batter and use the freshly ground batter as it is to make dosas. It just gives a really fresh, lentil-like taste to the dosa. Still good and Yummy!
What Lentils To Use For Mixed Dal Dosa?
Mixed dad dosa or mixed lentils dosa - as the name suggests - calls for a smorgasbord of lentils. Originally, the South Indian adai Dosa uses just 3 lentils – Urad dal (split black lentils), Moong dal (split mung beans without husk), and Chana dal (split chickpeas). Some versions add rice, red chilies, cumin seeds and black peppercorns too.
However, I always like to use whatever I have that in the pantry to use in this recipe. The addition of split peas, red lentils, and whole moong certainly give the mixed dal dosa a very interesting flavor. Try it for yourself and feel free to use your favorite lentil combinations.
And if you are pondering on the sides that really go well with this dosa, then here are two of my top favorites.
How To Make Mixed Dal Dosa?
Here are the ingredients for making the mixed dal dosa.
Ingredients To Soak:
½ cup split urad dal, ½ cup masoor dal or red lentils, ½ cup green moong dal, ½ cup chana dal, ½ cup split pea dal, ½ cup parboiled rice (optional), ½ teaspoon fenugreek seeds
Optional ingredients:
1 inch ginger, 2-4 green chilies, Salt to taste
Method Of Making Mixed Dal Dosa:
- Wash, rinse and soak all the ingredients listed under To Soak category. It is better to soak these ingredients for at least 10-12 hours or overnight.
- Drain the water and take all soaked lentils in a high-speed blender. Add a cup of water to blend the lentils to a smooth purée. Adjust water quantity while blending the lentils. You may need 1-2 cups of water to blend the lentils.
NOTE: don’t make the batter runny or thin. The batter should be semi-thick type and we will thin it out to make Dosa batter consistency after fermentation.
- Transfer the batter to the inner pot of the instant pot or to a small pot for pot in pot style fermentation.
- Set the instant pot to yogurt mode and choose “less” and set the timer for 12-hours. Alternatively, you can select the “normal”‘mode and set the timer for 8-hours. Both options work fine for the fermentation of this batter.
- After the fermentation time, the batter will be frothy with lots of air in it. Gently, fold the batter with a spatula and add salt. The batter is ready to make some mixed dal dosa.
- Take a seasoned dosa pan and add a ladle full of batter. Move the ladle in a circular motion to make dosa.
- Add oil or ghee to crisp up the dosa. With the help of a silicone spatula, flatten the dosa ridges naturally formed while making the dosa. (Refer to the video)
- Once the edge starts to brown, use a sharp spatula to remove the dosa from the pan.
- Serve the dosa with chutney, sambar and with any side dish of your choice.
- Enjoy!
📖 Recipe
Mixed Dal Dosa
Equipment
- Instant pot
Ingredients
- ½ cup Split urad dal
- ½ cup Masoor dal or red lentils
- ½ cup Yellow Moong dal
- ½ cup Green moong dal, Whole or Split
- ½ cup Chana dal
- ½ cup Split pea dal, Green or Yellow
- ½ cup Parboiled rice, optional
- ½ teaspoon Fenugreek seeds
Optional Ingredients
- 1 inch ginger
- 2-4 green chilies
- Salt to taste
- Oil or ghee to make dosa
Instructions
- Wash, rinse and soak all the ingredients listed under To Soak category. It is better to soak these ingredients for at least 10-12 hours or overnight.
- Drain the water and take all soaked lentils in a high speed blender. Add a cup of water to blend the lentils to a smooth purée. Adjust water quantity while blending the lentils. You may need 1-2 cups of water to blend the lentils.
- NOTE: don’t make the batter runny or thin. The batter should be semi-thick type and we will thin it out to make Dosa batter consistency after fermentation.
- Transfer the batter to the inner pot of the instant pot or to a small pot for pot in pot style fermentation.
- Set the instant pot to yogurt mode and choose “less” and set the timer for 12-hours. Alternatively, you can select the “normal”‘mode and set the timer for 8-hours. Both options work fine for fermentation of this batter.
- After the fermentation time, the batter will be frothy with lots of air in it. Gently, fold the batter with a spatula and add salt. The batter is ready to make some mixed dal dosa.
- Take a seasoned dosa pan and add a ladle full of batter. Move the ladle in circular motion to make dosa. Add oil or ghee to crisp up the dosa. With the help of a silicone spatula, flatten the dosa ridges naturally formed while making the dosa. (Refer to the How-to video)
- Once the edge start to brown, use a sharp spatula to remove the dosa from the pan.
- serve the dosa with chutney, sambar and with any side dish of your choice.
- Enjoy!
Video
Notes
No Ferment Option:
- Use the batter right after blending for making dosa. To add flavors, use an inch of ginger, greenchilies and a pinch of cumin seeds. Blend them well in the batter.
- Use this batter to make dosa as usual. These dosas won't have a fermented taste or a tart flavor.
Rice or No-Rice:
- It's a personal choice to use either rice or just skip it. I like to add ½ cup of parboiled rice or brown rice to this recipe. Works well for me.
- But feel free to skip the rice if you are avoiding rice for some reason.
Nutrition
Amanda Wren-Grimwood
I love the step by step instructions for this. It's really helpful.
Adrianne
This recipe looks so authentic and amazing, yum!! I love the diversity of flavours and the step by step pictures. Cheers, can't wait to try.
Charla
Due to the Indian influence in the Caribbean recipes such as dhal are a dietary staple. I can't wait to give your recipe a try!!
Jacqueline Meldrum
You make it all so easy. I am adding this to my to do list and sharing it.
kim
What a wonderful spread! It sounds super tasty... can't wait to give it a try!