Multi Dal Dosa

After a short while of having started the blog, I realized that I need to keep a watch on the intake of food both in means of quality and quantity. A closer look on the visible( increasing pounds in the weighing machine) as well as the hidden facts(increase in the vital stats) scared me to take that decision.

Now with a kid, who is a picky eater on most of the days, else on a hunger strike, I am really cautious of not giving up to the temptation of feeding him those fast food or junk foods which he may fall for. The conscious decision makes me try new recipes every now and then to bring about a balanced diet. I saw this recipe shared by a food lover on one of the food community and noted it down to try it. They were super hit at home. It might sound an overdose of dal, but trust me it's good stuff and tastes yumm too.

Ingredients

1. 1 1/2 cups of moong dal
2. 1 cup of green gram dal
3. 1/2 cup of urad dal
4. 2 tbsp of Chana dal 
5. 1 cup of white rice 
6. Salt to taste
7. Oil for making of dosa

Method

• Soak all the dals together. Soak the rice separately . Soak it overnight. 
• Wash it thoroughly the next day and grind the dals and rice separately. Grind it into a smooth paste by adding water as required. Mix both the ground paste together. Add salt to it . Let it rest in a warm place for about 4 hours. It need not necessarily ferment to make the dosas. 
• Heat the skillet. Drizzle few drops of oil and wipe it off with a paper towel.
• Pour a ladle full of batter in the middle of the skillet and spread the batter outward in a circular motion with a flat bottom steel bowl.
• Once the dosa looks half cooked and starts getting golden brown, drizzle few drops of oil over it and turn it over and cook it for half a minute. Remove it on to a plate. 
• Serve it hot with some sambar and chutney.

Tips

1. Fermentation is not necessary to make dosas in this recipe. However do leave it aside in a warm place for about 4 hours before you make dosas, for best results. 
2. Chana dal brings in extra crispiness to the dosas. 
3. Always grind the dals and rice separately for your dosa batter even though you would be mixing it together later.
4. You could use ghee instead of oil while cooking the dosas. They taste even more better.

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