Healthy Mix dal masala dosa - no rice added

• Produce

  • 1/2 cup Masoor dal, orange

• Frozen

  • 1 2 cup split Green gram dal / split green moong dal

• Other

  • 1 cup yellow split moong dal
  • 1 cup Broken white urad dal

Found on carveyourcraving.com

Description

Ingredients

• 1 cup broken white urad dal
• 1 cup yellow split moong dal
• ½ cup split green gram dal / split green moong dal
• ½ cup orange masoor dal
• 2 cups grated / finely sliced coconut ( fresh or frozen) *
• 1 cup split channa dalia / bhuna channa (note- its not chana dal )
• 1 small chunk of ginger approx. 1.5” long
• 3 green chillies (adjust to your spice level)
• Salt to taste
• ½ cup or more water to achieve desired consistency
• 1 teaspoon tamarind paste/pulp ( optional) *
• For Tempering /tadka
• 2 tsp oil
• ¼ teaspoon asafoetida /hing
• 2-3 curry leaves
• 1 teaspoon urad dal (optional)
• ½ teaspoon mustard seeds/rai

Directions

• Wash all dals together 3 -4 times with water until you see clear water
• Soak the dals with with 4 cups or more water enough to cover the dal and soak it . Cover the bowl with a lid and let it stand for 4-5 hours , best is overnight.
• It will almost double in size after soaking.
• Drain the water if in excess and grind the dal in small batches , say 2 cups at a time .
• Grind well to form a smooth batter . Add a tablespoon or 2 water to aid grinding if necessary. The batter is pancake / medium cake batter consistency. Let the batter stand for 15 minutes and then the batter is ready for use.
• Add salt just before making the dosas .
• Please read the notes section for extra tips for a successful dosa.
• Grind the split chana dal in the grinder until powdered .
• Take it out in a bowl .
• In the same pot add green chillies, ginger ¼ cup water, tamarind paste, grind until a rough paste. Then add 1 cup coconut at a time alternating with some tablespoons of water if needed until all coconut is used . Grind to form a smooth paste . Add salt and give a quick grind again.
• Add the powdered dalia to it and some water if necessary and grind until blended well. Taste test and adjust seasoning if needed.
• Take it out in a bowl.
• Now lets prepare the tadka
• For tempering , heat oil in a small pan , with flame on medium low .
• When hot enough add the urad dal . Cook the dal for 30 seconds or so until golden brown . Now add hing and mustard seeds . Once the mustard seeds begin to splutter switch off the flame ,add curry leaves and quickly add the tadka to the prepared chutney bowl and cover it immideately with a lid so that the chutney retains the smoky flavor of the tempering. You can take off the lid after 30 seconds , mix the chutney well and place it in the refrigerator until ready to use.