Mixed Dal Dosa

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Dosa is a breakfast recipe mainly prepared in South region of India and it also popular in other regions. I have prepared Mixed Dal Dosa by using rice and five different types of lentils (dals).

This Mixed Dal Dosa is easy to prepare and nutritious dish. For this recipe, fermentation process is not required. In South region, this dosa is called as an Adai Dosa. This dish goes well with Coconut chutney, Sambhar or Yellow batata bhaji.

Preparation Time – 30 mins

Cook Time –  30 mins

Total Time – 1 hour


  • 300 gms Rice
  • 150 gms Urad dal
  • 100 gms Channa dal
  • 50 gms Toor dal
  • 50 gms Moong dal
  • 50 gms Masur dal
  • 1 teaspoon Methi
  • ½ bowl grated coconut
  • ½ bowl finely chopped coriander leaves
  • 3-4 dry Red chillies
  • 1-inch Ginger
  • Oil for greasing the pan
  • Salt to taste

Serves:  8 persons

Directions / Procedure:

  1. Rinse rice and all dals in water for 3-4 times, means until water gets clear. Soak both rice and all dals separately for about 5 – 6 hours in medium pan.
  1. After 5-6 hours, grind the soaked rice, red chilli and ginger in a mixer separately. Add water as required and make thick smooth batter.
  1. Also grind all soaked dals in a mixer separately. Add water as required and make thick smooth batter.
  1. In a big deep pan, now mix both rice & all dal batter very well and cover it with lid. Keep the batter aside for about one hour.
  1. After one hour, add grated coconut, finely chopped coriander leaves and salt to taste. Again stir the batter very well.
  1. While stirring the batter, make sure that batter should be thick and must have pouring consistency.
  1. Heat the dosa pan or tawa on low flame. Grease the pan with few drops of oil by using potato.
  1. Take the batter in a serving spoon or ladle, pour one full ladle of batter in the centre of pan. Spread it slowly in round shape and make a thicker dosa.
  1. Now keep the flame medium and cook the base lightly reddish brown then flip it carefully.
  1. Once it cooked from both sides then remove it in a plate, like this you can make rest of the Dosa.
  1. Always serve hot Dosa with Coconut chutney, Sambhar or Batata Bhaji for breakfast or evening snacks.

Tips / suggestions:

  • If you plan Dosa on next day morning, then you must soak the all ingredients on previous night.
  • Fermentation process is not required. You can make dosa immediately or after one hour.
  • If batter is unused then keep it in the fridge. Use it within 2-3 days.

Photos for reference:

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  1. A good and healthy breakfast option. I often make dosa at home, but winters in Delhi are pretty cold and fermentation doesn’t take place easily. This recipe will be handy especially during this season. Thanks for the recipe.

  2. Wow…just by seeing at the pics, the hunger gets in a fiery state.

    Just awesome!

  3. Dosa is one of my fav items, next time when it will be prepared in our house will try this recipe.

  4. I love dosa anytime. Thank you for sharing this delicious recipe.

  5. Anagha Yatin

    Never had “adai” or “ade” (in Marathi) with coconut in it. Will try it now. Thanks for sharing this delicious healthy breakfast recipe Varsha

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