Updated on 25-June-2018 with pictures and more content
More into clean eating, healthy food for everyone and counting calories. I use to make this mix Lentil and Beans Chila/pancake earlier, but it was specific to only green and yellow mung dals. Now I add everything I can. I generally mix dals, beans and rice mixture and keep it in a jar, so next time, when required take the amount desired ,soak it, grind it and you are done, instead of making the mix again. I have taken once equal ratio for all, but it becomes too nutritious :P, I mean the texture is too tough to eat, especially when you have mung beans, black chana, rajma, etc. So now I take more of Yellow and green mung dal and the rest less.
Need to check more about Dal’s and some recipes, on my blog check out this:
Bedai (Dal Puri’s)
Brocolli Toor/Arhar Dal
Char Dal (Mixed Dal)
Left Over Dal Pancake
Masoor Dal/Brown Lentils/Kali Masoor ki Dal
Mung Dal Halwa
Oats & Green Dal Toast
Oats and Green Dal Chila (Pan Cake)
Pearl Barley and Mung Dal Khichdi
27 Dazzling Dals
I generally add the following things or whatever I have in my kitchen and the dals or beans I know I cannot eat when cooked as it is. Feel free to add, remove or change any ratio.
Lentils and Bean Mix Ingredients
- 1 Cup of the Lentil and Bean Mix mixture
- 1-2 green chillies (as per taste)
- 2-3 garlic (optional, if you do not eat)
- 1/4 inch ginger
- 1 teaspoon Cumin Seeds (Jeera)
- 1/4-1/2 teaspoon of Asafoetida (Hing)
- Salt as per taste
- Take 1 cup or as much needed of the Lentils and Bean Mix mixture. Wash it thoroughly with water and soak it for at least 6 hours. My soaked mixture below. The colors looks so beautiful.
- In a mixture grind the soaked mixture along with green chillies, ginger, garlic, Cumin Seeds.
- Add Asafoetida and Salt as per taste.
- Keep aside and let the mixture ferment for 4-6 hours or overnight.
- Add water to make it a dosa batter consistency. (Should be able to spread a dosa out of it)
- Heat a pan or a dosa tawa. Once hot, rub it with oil on tissue or a potato slice.
- Put a spoonful of batter on it and make it into pancake/dosa shape. Cook it on medium flame.
- One can make it a bit thick if required, but then let it cook on slow flame.
- Drizzle oil on the sides and in between.
- Once cooked on the underside flip it and cook on the other side.
- One can add grated cheese, before serving. Serve it hot with Green coriander chutney and Imli sonth/chutney
This dosa or chila has a rough texture. Children’s might not eat easily. My sister gave a tip to add a bit of sauf (fennel seeds) to use while grinding the mix so that kids enjoy it. Have to give it a try.
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