Mishra Dal Dosa N Eureka Chutney

You read it right it is Mishra Dal Dosa as in mixed dals and not Mishraji from UP. I see a frown on my Southie friends with a question mark smeared on the face, What has Mishraji got to do with dosas?

Nothing dear. I make this dosa when I need the batter ready in an hour and the meal demands are protien only. It keeps you full for a long time unlike the paper thin varieties. A couple of dosas and you are a engine ready to chug through the day. These however taste best only off the hot gridle. It is similar to a Pesarattu or Adai yet different.

The chutney was a combination of a few things to get a new taste so I called it Eureka chutney ideal for lazy bones.

This post is off to participate in the Dosa Mela @ Srivalli's

Ingredients

1/2 cup of 5 dals (all split lentils-Green, yellow, black, Red, gram)

water to soak and grind

salt to taste
2 green chilies
1/2 inch ginger
oil for roasting

Wash and soak the dal for a minimum of an hour completely covered with water. The more they are soaked the more fluffy the dosa turns out. Grind to a smooth paste with green chilies, ginger and salt. Keep the batter spreadable but not to thin.

Heat a non stick gridle and spread evenly. Once starts turning red add a bit of oil on the sides. This will loosen the dosa from the gridle. Turn it over and roast the otherside till red speckles appear. Remove into a serving plate.

Serve with chutney.

For the Eureka Chutney

1 tomato
1 tablespoon tomato sauce
2 tablespoon MTR chutney podi

Grind together. Put a dollop on the dosa in the center.

The green and red colors are extremely kid friendly as is the taste.

Happy Gudi Padva /
Ugadi to everyone!