Indian Vegetarian Recipes

Mixed Dal Dosa

Mixed Dal Dosa is a simple and nutritious flatbread that doesn’t require fermentation. This high-protein dosa is made from a blend of various lentils (dal), which are soaked and ground into a smooth paste. A few spices enhance the flavors, and the dosa is cooked on a hot skillet until it’s crispy and golden. These dosas are not only high in protein but also vegan and gluten-free, making them a healthy choice for everyone.

These protein-rich mixed dal dosas are incredibly versatile. They’re perfect for a healthy breakfast, but they can also be enjoyed at any meal—lunch, dinner, or even as a snack. Serve them with your favorite chutney, a comforting soup, or your choice of vegetable dish to complete the meal.

Prep Time 15

Cook Time 20

Servings Dosa

Ingredients

¼ cup moong dal
¼ cup washed moong dal
¼ cup washed urad dal
¼ cup red lentil
1 green chili chopped optional
¼ piece ginger chopped
½ tsp cumin seeds (jeera)
¼ tsp black pepper
⅛ tsp asafetida (hing)
½ tsp salt (adjust to taste)
4 tbsp oil

Instructions

In a bowl mix all the dal, wash them changing water 2-3 times. Soak dal in four cups of water for 6-8 hours.
Drain the water. Blend the lentils (dal) with green chili and ginger, adding water slowly as needed to make a smooth batter. Note: The less water, the smoother the batter.
Mix the salt and cumin seeds into the batter. Add water as needed. The total water added will be about ½ cup, just enough to achieve the consistency of pancake batter.
Place a non-stick skillet over medium-high heat. Test by sprinkling a few drops of water on it. The water should sizzle right away.
Pour about ½ cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about seven inches in diameter.
When the batter begins to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds, then flip the dosa using a flat spatula.
Press the dosa lightly with the spatula all around to ensure even cooking, turning them two to three times. Dosa should be crisp and golden brown on both sides.
Repeat for the remaining dosas.

Notes

Notes: If you are on a gluten-free diet, be aware that asafetida (hing) in powder form is often not gluten-free. In that case, you may want to avoid using asafetida.

Serving suggestion

Serve dosas with any chutney, such as tomato chutney, peanut chutney or cilantro chutney, or chutney of your choice.

You can also serve them with samber (a south Indian style dal) or your choice of soup.

For a creative twist, you can use these dosas to make delicious wraps, commonly known as frankies or kathi rolls. Simply wrap some vegetables or salad inside the dosa for a wholesome and satisfying meal on the go.

You can even make these dosas in advance, then reheat them over a skillet to restore their crispness.

For a creative twist, you can use these dosas to make delicious wraps. Make the dosas slightly thicker so they stay soft; these wraps are commonly known as frankies or kathi rolls. Simply wrap some vegetables or salad inside the dosa for a wholesome and satisfying meal on the go.

Introduction to Mixed Dal Dosa

Mixed Dal Dosa is a wholesome, protein-rich flatbread that’s not only easy to make but also doesn’t require the traditional fermentation process. Made from a blend of various lentils, this dosa is packed with plant-based protein, making it a great meal option for anyone looking to boost their protein intake. Lentils like moong dal, urad dal, and red lentils are soaked, ground into a smooth batter, and spiced to create a savory and crispy dosa. The best part? This dosa is both vegan and gluten-free, catering to various dietary preferences while still delivering great taste and texture.

Cultural and Traditional Importance

Dosas are a staple in South Indian cuisine, traditionally made from fermented rice and lentil batter. However, the Mixed Dal Dosa offers a quicker alternative without the need for fermentation, making it an ideal choice for those who are short on time. Lentils are a common ingredient in Indian cooking, celebrated for their versatility and nutritional value. By using a variety of dals, this dosa provides a range of nutrients, especially plant-based proteins, making it a go-to dish for breakfast, lunch, dinner, or even as a snack.

The beauty of Mixed Dal Dosa lies in its simplicity and adaptability. It’s a great way to incorporate different types of lentils into your diet, each contributing its unique flavor and health benefits. Traditionally served with chutneys and sambar, this dosa has found a place in modern kitchens due to its quick preparation and nutritious profile.

Recipe Variations from Manjula’s Kitchen

While Mixed Dal Dosa is delicious and nutritious on its own, there are several other similar dosa and pancake recipes available on Manjula’s Kitchen that you can explore for variety:

Moong Dal Dosa: Another high-protein dosa made primarily from moong dal, offering a lighter alternative.
Besan Chilla: A savory pancake made with gram flour (besan), perfect for a quick, protein-packed breakfast.
Rava Dosa: A crisp and delicate dosa made with semolina, for those who prefer a thin and crunchy dosa.
Oat Dosa: Similar to Mixed Dal Dosa, Instant Oat dosa is an easy recipe that is perfect for busy families.

Health Benefits and Dietary Considerations

The Mixed Dal Dosa is packed with nutrients, especially protein, making it a great option for those following a vegetarian or vegan diet. Lentils are an excellent source of protein, fiber, vitamins, and minerals, contributing to overall digestive health and maintaining energy levels throughout the day. By using a variety of dals, you’re also ensuring that you get a broader range of nutrients in every dosa.

Additionally, this recipe is gluten-free, making it suitable for those with gluten sensitivities or anyone on a gluten-free diet. If you’re strictly gluten-free, it’s important to note that asafetida (hing) often contains gluten, so be sure to use a gluten-free version or skip it altogether.

Serving Suggestions

Mixed Dal Dosa can be served with a variety of chutneys to complement its savory flavors. Here are a few chutney options from Manjula’s Kitchen that pair well with the dosa:

Tomato Chutney: A tangy and slightly sweet chutney that adds a fresh burst of flavor.
Cilantro Chutney: A classic chutney with refreshing cilantro and a hint of spice.
Peanut Chutney: A creamy and nutty chutney that pairs wonderfully with the crispy dosa.

For a complete meal, serve Mixed Dal Dosa with Sambar or a comforting soup. Another creative twist is to use the dosa as a wrap, filling it with vegetables, paneer, or salad to create a delicious and nutritious frankie or kathi roll. The dosas can also be prepared in advance and reheated on a skillet, making them an excellent option for meal prep.

Conclusion

Mixed Dal Dosa is a simple yet highly nutritious meal that can be enjoyed at any time of the day. Its high protein content, along with being vegan and gluten-free, makes it a versatile option for a variety of dietary needs. Whether you’re serving it with chutney for breakfast or transforming it into a wrap for lunch, this high protein dosa will quickly become a favorite in your household. Explore the other dosa recipes on Manjula’s Kitchen to discover even more delicious ways to enjoy Indian flatbreads.

Frequently Asked Questions (FAQs)

What makes Mixed Dal Dosa high in protein?

The use of multiple lentils like moong dal, urad dal, and red lentils makes Mixed Dal Dosa rich in plant-based protein, making it an excellent option for those seeking a high-protein meal.

Can I make the dosa ahead of time?

Yes, you can make the dosas in advance and reheat them on a skillet to restore their crispness. They also work well as wraps for on-the-go meals.

What are some serving options for Mixed Dal Dosa?

Serve Mixed Dal Dosa with chutneys like tomato chutney, cilantro chutney, or peanut chutney. You can also pair it with sambar or use it as a wrap filled with vegetables or paneer.

Is Mixed Dal Dosa gluten-free?

Yes, this dosa is naturally gluten-free. However, be cautious with asafetida (hing) as it may contain gluten unless specifically labeled gluten-free.

Can I adjust the spiciness of the dosa?

Absolutely! You can adjust the spice level by adding or omitting green chili and black pepper based on your preference.

The post Mixed Dal Dosa appeared first on Manjula’s Kitchen.

Indian Vegetarian Recipes

Corn and spinach sandwich

Corn and spinach sandwich, Spinach corn sandwich- No onion no garlic sandwich recipe with full video and step-by-step pictures.

Sandwich comes super handy when we run out of idli dosa batter. My family loves sandwiches, and I have posted many recipes in Jeyashris kitchen. This one is a no onion no garlic sandwich recipe made using the winning combo of spinach and corn, also I have added capsicum to enhance the taste.

You can make this easy sandwich recipe, with the ingredients available at home. As we are not using onion or garlic, chopping reduces significantly. The filling is like a thicker version of the white sauce we make for pasta. If you want to add garlic you can add while sauting the corn and making the sauce too.

Corn and spinach sandwich can be served for breakfast, packed for kid’s lunch box, or served as an evening snack. Even you can make this for a quick weeknight dinner along with a soup.

Also check out our collection of No onion no garlic recipes.

Corn spinach sandwich recipe

No onion no garlic corn spinach sandwich recipe

Course Main Course, Snack

Cuisine Global, Indian

Keyword no onion garlic recipes, sandwich recipes

Prep Time 15

Cook Time 25

Total Time 40

Servings

Author Jeyashri suresh

Ingredients

8 slices bread
½ cup frozen sweet corn
½ cup spinach finely chopped
3 tbsp capsicum finely chopped
Salt as needed
Red chili flakes to taste
½ tsp pepper powder
Oregano flakes to taste
2 tsp maida or jowar flour
3 tsp butter + butter to toast the sandwich
½ cup milk use raw milk or boiled and cooled milk
¼ cup grated cheese mozarella cheese

Instructions

In a pan add 1 tsp of butter and add the frozen corn. If using fresh corn, cook this well and then take out the corn kernels and then add.
Saute for a minute and add add ½ cup finely chopped spinach
Saute for a minute and add salt.
Now add 3 tbsp of finely chopped capsicum
Saute for a minute.
Add red chili flakes, pepper powder, oregano flakes and mix well.
Keep this aside.
Add 1 tsp butter to the pan and add 2 tsp plain flour |maida. You can add jowar flour also.
Saute in low flame for a minute.
Now add ½ cup milk, you can add raw milk or boiled and cooled milk. Oat milk can also be added.
Mix well without lumps
Let this thicken, cook on a low flame.
Now add the corn spinach mixture.
Mix well and switch off
Add ¼ cup grated cheese
Filling is ready for the sandwich.
Add butter on a tawa and place a bread on it.
Spread the corn cheese mixture.
Cover with another slice.
Cook on both sides
Take out, cut and serve.

Video

Notes

Notes:
1. Instead of oregano and red chili flakes you can add finely chopped green chili and chaat masala.

2. You can skip the step of adding the maida white sauce too. Just cook the corn and spinach and add the grated cheese and go ahead.

3. No onion no garlic Corn spinach sandwich is a perfect breakfast or evening snack

In a pan add 1 tsp of butter and add the frozen corn. If using fresh corn, cook this well and then take out the corn kernels and then add.
Saute for a minute and add ½ cup finely chopped spinach
Saute for a minute and add salt.

Now add 3 tbsp of finely chopped capsicum
Saute for a minute.
Add red chili flakes, pepper powder, oregano flakes and mix well.
Keep this aside.

Add 1 tsp butter to the pan and add 2 tsp plain flour |maida. You can add jowar flour also.
Saute in low flame for a minute.

Now add ½ cup milk, you can add raw milk or boiled and cooled milk. Oat milk can also be added.
Mix well without lumps.

Let this thicken, and cook on a low flame.
Now add the corn spinach mixture.
Mix well and switch off.

Add ¼ cup grated cheese and mix well
The filling is ready for the sandwich.

Add butter on a tawa and place a bread on it.
Spread the corn cheese mixture.

Cover with another slice.
Cook on both sides.

Take out, cut and serve.

Notes:
Instead of oregano and red chili flakes you can add finely chopped green chili and chaat masala too.
You can skip the step of adding the maida white sauce too. Just cook the corn and spinach and add the grated cheese and go ahead.
No onion no garlic Corn spinach sandwich is a perfect breakfast or evening snack.

The post Corn and spinach sandwich appeared first on Jeyashri’s Kitchen.