Ingredients
Raw rice – 250gms
Toor dal – 50gms
Urad dal – 50gms
Bengal gram – 50gms
Green chillies – 6nos
Methi (fenugreek) – 1 small pinch
Coconut – 1 cup, scraped
Asafoetida – a pinch
Curd – 2 cups
Mustard – 1tsp
Oil – to make the dosa
Curry leaves – 1 small bunch
Coriander leaves – 1 small bunch, finely chopped
Ginger – 1/2″ piece, chopped finely
Salt – to taste
Preparation
* Soak the urad dal, bengal gram, and toor dal in water for one hour. Soak methi separately in a small cup of water.
* Powder the raw rice coarsley using a mixer grinder.
* In a large mixing bowl, mix coarsley broken rice, curry leaves, coriander levaes, ginger, green chillies, and salt.
* Add curd to this mixture and mix well, take care no lumps are formed. Allow the mixture to soak for one hour.
* Grind the soaked dal along with the methi into a fine paste adding enough water. The paste should not be very watery.
* Add this dal paste to the soaked rice mixture, mix well.
* Add scraped coconut to this batter.
* Splutter mustard in hot oil and add asafoetida to this.
* Season the batter with this mustard.
* Oil a heated kadai or tawa and spread a ladle of batter on it.
* Cook the dosa for five minutes on both sides, cook the dosa on low falme else it will get burnt.
* Serve hot with chutney and sambar.

Variations – to make this recipe more healthy you can use broken wheat instead of rice.

Nutritional information – This is a traditional recipe and has its roots from the Madurai region of Tamilnadu. My grandmother used to grind the dal using a hand grinder (thank God we dont have to ), she felt grinding in the hand provided the right texture for the batter. This recipe is very healthy and can be served as a wholesome and nutritious breakfast. Dal in the recipe provides proteins, rice is rich in carbohydrates, asafoetida and ginger aid in digestion. Curd aids in digestion and works as a coolent for the body.

 

http://viverjitha.sulekha.com/blog/post/2008/07/nutririous-breakfast-wholesome-breakfast-mixed-dal.htm