Make this protein rich multi dal and grain dosa that tastes delicious and can be made as crispy as a regular dosai! In this version, we add five different lentils and two grains. Talk about a protein rich dosai. For grains, I added regular rice along with samai millet. You can substitute with another kind of millet or only use rice too.
This is a fermented dosai, like a regular one. It is a light meal that is completely gluten free as well.
What is in these Protein Rich Multi Dal and Grain dosais?
- Toor Dal
- Moong Dal
- Urad Dal
- Channa Dal
- Green Gram
- Samai Millet
- Idli Rice ( or any short grained rice)
Protein Rich Multi Dal and Grain Dosa
- ¼ cup moong dal
- ¼ cup toor dal
- ¼ cup channa dal
- ¼ cup green gram
- ¼ cup urad dal
- ¼ cup millets I used samai millet – any other millet of choice can be used. If using ragi, the colour of dosai may be slightly darker
- ½ cup idli rice
- 1 tsp fenugreek
- salt to taste
- oil to make dosais
- Add all lentils and grains, fenugreek into a bowl. Rinse several times until the water runs clear.
- Soak in enough water for 4-5 hours.
- Grind to a smooth paste in a mixie ( or a grinder).
- Add salt and ferment overnight or until the batter slightly rises and becomes fluffy. It can take between 6 hours to overnight depending on where you live.
- Once the batter is ready, check salt and dilute as required to dosa batter consistency.
- Make dosais as usual, adding oil. These dosais are slightly yellow in colour and are crispy – so you can add enough water and oil.
I am not a big fan of labelling a particular dish as protein rich, iron rich etc because these must be a part of an overall diet and no one dish can really make all the difference. However, knowing how much we love our carbs and regular dosas, these protein rich multi dal and grain dosa are a great variation to amp up with nutrition and include more lentils in your diet. If you are like me and stock on all lentils, use them up!
It does taste different to a regular dosa, but that is expected considering it contains different ingredients but what I love about this recipe is how easily one can make crisp and thin dosais with it. If you are looking to make a healthier base for masala dosai, this is your friend!
I’ve got several adai/dosai recipes on the blog. If you are looking for more inspiration, check these recipes.
Want more Adai/Dosai/Idli recipes?
If you are looking for chutneys to pair these with, I have you covered too!
- Ridge Gourd Chutney (with a bonus recipe of Methi Leaves Adai)
- Peanut Chutney (also the chutney served with this dosa)
- Coriander Chutney – Hotel Style!
- Spicy Mint Chutney – my absolute favorite!
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help me learn more about your preferences and will help other readers.
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