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Healthy eating: How to make Lentil Dosa

By Preeti Alam
Last updated on: November 15, 2014 11:47 IST
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Food blogger and reader Preeti Alam shares a step-by-step process.

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Lentil Dosa or Adai Dosa, as it is popularly known in certain parts of India, is a non-fermented dosa comprising a blend of lentils, rice and fenugreek seeds.

Lentils are considered to be a powerhouse of nutrition -- they are high on proteins, rich in fibre and a good source of minerals and calcium.

Besides helping improve digestion, they also stabilise blood sugar and gives instant energy.

Being low in fat, they're equally loved by weight watchers.

Here is a simple and easy recipe of the mixed lentil dosa, a healthy breakfast which tastes great too.

Mix Lentil Dosa


  • 1/4 cup split green moong dal
  • 1/4 cup masoor dal
  • 1/4 cup skinned black lentil
  • 1/4 cup chana dal
  • 1/4 cup rice
  • 1 tsp fenugreek seeds
  • 1/2 tsp asafetida
  • Salt to taste
  • 3 whole red dry chillies
  • 1 inch ginger
  • Oil to roast the dosa


For the dosa

  • Pick, wash and soak moong dal, urad dal, masoor dal, chana dal, rice and fenugreek seeds for 3 to 4 hours.

Lentil dosa process

  • Drain and grind in a mixer with ginger and whole red chillies.

Lentil Dosa process

  • Pour the batter into a mixing bowl and add asafoetida and salt. Mix well and leave it for 10 minutes.

Lentil dosa process

  • Heat a tawa or griddle, smear some oil on it and pour a ladle full of dosa batter. 

Lentil dosa process

  • Using the same ladle, working from the centre to the sides in a circular motion, spread the batter to form a round dosa.

Lentil dosa process

  • Now flip over, drizzle a little oil and cook till the other side is well done too.

Lentil dosa process

  • Enjoy crispy nutritious dosa with chutney of your choice.

Note: This is a fresh batter dosa hence you need not ferment it.

The fenugreek seeds add extra flavour. It helps the dosa turn out more crisp and reduces the chances of it sticking to the tawa.


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Preeti Alam