Mix Lentil Dosa

Mix Lentil Dosa is a healthy breakfast option made with a mixture of various lentils and rice served with chutney of your choice. I love it with the tangy tomato chutney.


For Dosa

Split green moong dal – 1/4th cup
Red Lentil (masoor dal) – 1/4th cup
Skinned black lentil (dhuli urad dal) – 1/4th cup
Rice – 1/4th cup
Fenugreek Seeds – 1 teaspoon
Asafetida – 1/2 teaspoon
Salt to taste
Green chilli -3
Ginger – 1 inch –

For Tomato Chutney

Tomatoes, roughly chopped – 2 medium
Onion, roughly chopped – 1 medium
Garlic – 4-6 cloves
Dry red chilli -1
Kashmiri red chilli powder – 1tsp
Mustard Seed – 1/2 teaspoon
Skinned black lentil (dhuli urad dal) – 1/4th teaspoon
Curry leves – 5-6
Oil – 1 tablespoon
Salt to taste


For Dosa

“Mix Lentil Dosa with Tomato Chutney”

Clean and soak moong dal, urad dal, masoor dal, rice and fenugreek seeds for 2 – 3 hours. Drain and grind with ginger, green chillies and salt to a smooth batter. Heat a tawa and grease it. Spread a ladle full of batter to a thin disc. Drizzle a little oil and cook on medium heat till the underside is crisp and done. Now flip over, drizzle a little oil and cook till the other side is done too. 

For Tomato Chutney

Put the chopped tomatoes, onion , garlic and 2 dry red chillies in a mixer. Grind to s smooth paste without water.Heat oil in a kadhai and temper with urad dal, mustard seeds. 1 whole red chilli and curry leaves.Pour the ground paste and add 1/4 cup water, red chilli powder and salt. Mix well.Cook on medium flame for 4-5 mins or until the raw smell is gone and chutney gets the desired consistency. It should not get too thick or too runny. So adjust water accordingly.

Enjoy crispy nutritious dosa with tomato chutney.

Note: This is a fresh batter dosa hence you need not ferment it. The fenugreek seeds add extra flavor as well as help the dosa turn out more crisp and reduces the chances of the dosa sticking to the tawa. 

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