Mixed Dal Dosa

Dal, to me, always meant Toor Dal (Split Pigeon Peas). The only other dal I bought and used regularly was Moong Dal (Split Green Gram). Urad (Black Gram) and Chana (Bengal Gram) Dals were meant for idli/dosa and tempering. Over the last few years, I have started cooking with different dals just to add to the variety.

I bought a packet of mixed dal when I first moved here. This bag contains toor dal, chana dal, masoor dal, moong dal and urad dal (both split with the skin on). I used it to make a couple of dal dishes and then it just sat on the shelf till Amma came along and used it up to make Adai. I bought another packet and used it a couple of times. I was left with about a cupful and I decided to make these dosas. No fermentation required.

1 cup Mixed Dal, soaked overnight
3 Green Chillies
2" piece Ginger
Salt to taste

Wash the dal and grind to a paste along with the chillies and ginger. Use enough water to get a dosa batter consistency. Add the salt.

Heat a tawa and smear a little oil on it. Simmer the flame and pour a ladleful of the batter in the centre of the tawa. Quickly spread the batter while forming concentric circles (spiral actually!).

Add a little oil on the sides and centre. Usually not more than 1 small spoonful per dosa. When crisp, carefully turn the dosa over and allow the other side to cook a little. Serve with any chutney, podi or pickle. This recipe yields about 8-10 dosas.