Indian Mixed Lentil Dosa Recipe

Urad dal: Split black gram, essential for the batter's fermentation and texture.

Chana dal: Split chickpeas, adds a nutty flavor and richness to the dosa.

Toor dal: Split pigeon peas, contributes to the protein content and flavor.

Moong dal: Split green gram, light and easy to digest, adds to the nutritional value.

Rice: Provides the necessary starch for the batter, ensuring the dosa is crispy.

Salt: Enhances the overall flavor of the dosa.

Oil: Used for cooking the dosa, helps in achieving the perfect crispy texture.

When spreading the batter on the pan, use the back of the ladle in a spiral motion starting from the center and moving outward. This ensures an even and thin dosa. If the batter is too thick, add a little water to achieve the right consistency. For extra crispiness, cook on medium-high heat and wait until the edges start lifting before flipping or folding.

• urad dal - Substitute with black lentils: Black lentils have a similar texture and flavor profile, making them a suitable replacement.

• chana dal - Substitute with yellow split peas: Yellow split peas have a comparable taste and texture, providing a similar consistency to the dish.

• toor dal - Substitute with red lentils: Red lentils cook quickly and have a mild flavor, making them a good alternative to toor dal.

• moong dal - Substitute with split yellow mung beans: Split yellow mung beans have a similar texture and flavor, ensuring the dish remains authentic.

• rice - Substitute with quinoa: Quinoa provides a similar texture and is a nutritious alternative, though it will slightly alter the flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty taste.

• water - Substitute with vegetable broth: Vegetable broth can add extra flavor to the batter, enhancing the overall taste.

• oil - Substitute with ghee: Ghee adds a rich, buttery flavor and is commonly used in Indian cooking, making it a great alternative for cooking the dosa.

• Allow the dosa batter to ferment properly before storing. This ensures the batter has the right texture and flavor when you use it later.

• Transfer the fermented dosa batter into an airtight container. Make sure the container is large enough to accommodate any expansion of the batter.

• Store the container in the refrigerator if you plan to use the batter within the next 3-4 days. The cool temperature will slow down further fermentation.

• For longer storage, consider freezing the dosa batter. Pour the batter into freezer-safe ziplock bags or airtight containers, leaving some space for expansion.

• Label the containers or bags with the date of preparation. This helps you keep track of how long the batter has been stored.

• When you're ready to use the frozen dosa batter, transfer it to the refrigerator and let it thaw overnight. This gradual thawing helps maintain the batter's consistency.

• Once thawed, give the batter a good stir to ensure it's well-mixed. You may need to add a little water to achieve the desired consistency.

• If you have leftover cooked dosa, let them cool completely before storing. Place a piece of parchment paper between each dosa to prevent them from sticking together.

• Store the cooled dosa in an airtight container or ziplock bag. They can be kept in the refrigerator for up to 2 days.

• For longer storage, freeze the cooked dosa by placing them in a single layer on a baking sheet. Once frozen, transfer them to a ziplock bag or airtight container.

• Reheat the frozen dosa by placing them on a hot non-stick pan for a few minutes on each side until they are warm and crispy. You can also use a microwave, but the dosa may not be as crispy.

• Serve the reheated dosa with your favorite chutney and sambar for a delicious meal.

• Preheat a non-stick pan over medium heat. Place the dosa on the pan and heat for 1-2 minutes on each side until it becomes crispy again. You can drizzle a little oil around the edges to enhance the crispiness.

• Use a microwave-safe plate and cover the dosa with a damp paper towel. Microwave on high for 30-45 seconds. This method helps retain moisture, preventing the dosa from becoming too dry.

• Preheat an oven to 350°F (175°C). Place the dosa on a baking sheet and cover it with aluminum foil. Heat for about 5-7 minutes. This method is great for reheating multiple dosas at once.

• If you have an air fryer, preheat it to 350°F (175°C). Place the dosa in the basket and heat for 3-4 minutes. This method ensures the dosa remains crispy without adding extra oil.

• For a quick stovetop method, use a tawa or griddle. Heat the dosa on medium heat for about 1-2 minutes on each side. This method is similar to the non-stick pan but can be done on a traditional Indian cooking surface.

• Mixing bowl: Use this to rinse and soak the lentils and rice together.

• Blender: Blend the soaked lentils and rice into a smooth batter.

• Spatula: Help spread the batter in a circular motion on the pan.

• Non-stick pan: Cook the dosa to ensure it doesn't stick and cooks evenly.

• Ladle: Pour the batter onto the pan in controlled amounts.

• Measuring cups: Measure out the lentils, rice, and other ingredients accurately.

• Spoon: Drizzle oil around the edges of the dosa.

• Fermentation container: Store the batter while it ferments for 6-8 hours or overnight.

Soak overnight: Soak lentils and rice overnight to save prep time in the morning.

Use a blender: Blend the soaked ingredients in a high-speed blender for a quicker, smoother batter.

Preheat the pan: Preheat your non-stick pan while you prepare the batter to save cooking time.

Batch cooking: Cook multiple dosa at once if you have a large griddle to save time.

Store batter: Make extra batter and store it in the fridge for up to a week for quick meals.