A good pickle can completely change a meal, and this Mangalorean Prawn Pickle proves it. This recipe brings together juicy prawns, roasted spices, and chillies in a finger-licking addictive punch.
If you love having a little something spicy on the side of your meals, this Mangalorean Prawn Pickle is going to make you very happy. It’s full of the classic slow-roasted kick that coastal dishes are known for.
The flavours remind me of the same comfort you get from dishes like our Prawn Curry. Plus this one also has that same homely charm with a simple mix of prawns, chillies and spices cooked down till everything smells amazing. It’s easy to make, stores beautifully, and only tastes better with time.
Prawns: Fresh, cleaned prawns work best here. They’re marinated before to help them firm up slightly before cooking.
For the Masala Paste: Byadgi chillies (for colour and flavour), cumin, black pepper, cloves, cinnamon, fenugreek seeds and turmeric. Everything is ground with vinegar for that tangy base.
Aromatics: Sliced garlic, chopped ginger, green chillies and curry leaves add freshness and that signature South Indian aroma.
Oils: Sesame oil for frying the prawns and roasting the masala, and a little coconut oil at the end for an authentic coastal touch.
Seasoning & Liquid: Salt and hot water to bring the pickle together and help it cook down to the right consistency.
Frequently Asked Questions
What makes Mangalorean prawn pickle different from other prawn pickles?
Mangalorean pickle has a deep flavour from Byadgi chillies, vinegar, and slow-roasted spices. It’s spicy, tangy, and has a beautiful red colour without needing any food colouring.
Can I use frozen prawns instead of fresh ones?
Yes, absolutely. Just thaw them completely and drain out every bit of excess water. Pat them dry so the pickle doesn’t get watery.
How do I prevent the prawns from turning rubbery?
Cook them on low heat and only until they turn opaque and lightly golden. Overcooking is the main reason prawns become chewy.
How long does prawn pickle last?
It stays good for 2–3 months in the fridge when stored in a clean, dry glass jar. Always use a dry spoon and avoid introducing any moisture
Richa’s Top Tips
Dry the prawns really well: Any extra moisture makes the pickle watery and reduces its shelf life, so pat the prawns dry before marinating.
Fry the prawns on low heat to help them firm up without turning rubbery. They should get lightly golden on the edges, not crisp.
Roast the masala patiently: This is where most of the flavour comes from. Keep the heat low and roast until you see oil separating on the sides.
Use vinegar, not water, for grinding: It gives the masala a smooth texture and also helps preserve the pickle.
Always add hot water at the end: Cold water can reduce shelf life. Hot water blends into the masala better and helps everything come together.
Storage Tips
Fridge: Store the prawn pickle in a clean, completely dry glass jar for up to 2–3 months. The key is keeping moisture out, so always use a dry spoon when scooping.
Room Temperature: Avoid keeping the pickle out for long, especially in warm weather. After serving, pop it back into the fridge as soon as you can.
Freezer: Not recommended. Freezing can change the texture of the prawns and affect the flavour of the spices.
Shelf-Life Booster Tip: Use hot water in the recipe exactly as mentioned, it helps the pickle last longer and keeps the masala smooth.
Serving Ideas
A good prawn pickle can lift almost anything you pair it with. Here are some delicious ways to enjoy it: :
With Rice: The classic way to enjoy spicy, tangy prawn pickle. Keep it simple and comforting.
With Neer Dosa: Soft, delicate Neer Dosa balances the heat beautifully.
With Parathas: Enjoy it with flaky Laccha Paratha or even simple chapatis.
With Biryani: A tiny spoon of this pickle takes your Hyderabadi Veg Biryani to the next level.
In Tiffin Boxes: Pairs well with lemon rice, upma, curd rice, or pongal when you want something quick and flavourful.
Customisation Ideas
Add a coconut twist: Stir in a spoon of roasted coconut paste (just lightly roast grated coconut till golden and grind without water). It gives the pickle a coastal, almost-thokku style richness.
Add heat in layers: Instead of increasing just the red chillies, add ½ teaspoon crushed black pepper towards the end. Pepper heat hits differently and gives you that Mangalorean-style punch.
Oil-cured version: After the pickle cools, top it with 2–3 extra tablespoons of sesame oil. As it rests, the oil absorbs flavour and becomes a ready-to-drizzle “prawn chilli oil” for dosas and rice.
Whether you’re pairing it with a simple dal-chawal meal or adding it to a festive thali, it brings instant excitement to the plate. If you try this at home, don’t forget to tag me on Instagram @my_foodstory I’d love to see how your batch turns out!
Take prawns in a bowl, add turmeric powder, salt and mix well. Set aside to marinate for 30 minutes.
Add all ingredients for ground masala except for vinegar to a mixer. Add ¼ cup of vinegar and start grinding the spices. Add 2-3 tablespoons of vinegar at a time and grind to a smooth paste. This method of grinding ensures the smooth grinding of paste.
Heat sesame oil in a kadai or pan, add the marinated prawns and fry them on low heat for 5-6 minutes till the moisture evaporates and prawns get roasted on the edges to a golden brown. Remove from oil and set aside on a plate.
Heat the same kadai, add garlic, ginger and green chillies and saute for 1-2 minutes till they are fragrant. Add 2 sprigs of curry leaves and saute for a few seconds. Add the ground paste, salt and roast on low for 10-12 minutes till the masala gets roasted and oil separates from the side of the pan. While frying, if the masala sticks to the sides of the pan, scrape them out and add to the masala getting roasted. This will add more flavour to the pickle.
Add roasted prawns, mix well and cook for 2-3 minutes. Add hot water, mix well, cook for 2-3 minutes, add the remaining 1 sprig of curry leaves and take off the heat.
Cool completely, store in an airtight glass container and refrigerate.
Video
Notes
Make sure you use only hot water to increase its shelf life.
Pickle stays good for 2-3 months in the refrigerator.
Glass container is ideal as its stored for a longer period.
If you love idlis and dosas but want to make them a little more nourishing, this Ragi Idli Dosa Batter is the perfect place to start; simple, healthy, and absolutely delicious.
Starting your day with a plate of soft idlis or crispy dosas fresh off the pan is 100% guarantee of a wonderful day ahead. This Ragi Idli Dosa Batter recipe will only add a lil more to the same joy. It’s packed with all the wholesome goodness of finger millet that gives the idlis and dosas a little health and flavor boost.
If you’ve loved our Idli Dosa Batter recipe before, this version will feel like the healthier cousin that’s just as easy to make. Ragi, or finger millet, is rich in calcium, iron, and fibre, making every bite nourishing and satisfying.
This Ragi Idli Dosa batter recipe calls for simple, pantry-staple ingredients. Here’s everything you’ll need:
Ragi (Finger Millet): The star of this recipe. Gives the batter its earthy flavour and a big nutritional boost with calcium, iron, and fibre.
Idli Rice: The base of the batter. I have used idli rice, basically parboiled short grain rice, as its higher starch content delivers great results. But any short grain rice variety such as sona masoori or kollam will work in a pinch too.
Urad Dal: Makes the batter light, creamy, and airy.
Poha (Flattened Rice): Keeps the batter light and helps make crisp dosas.
Fenugreek Seeds (Methi): Aids the fermentation process and adds to the taste too. A little goes a long way.
Ice cubes/Ice cold water: To prevent the batter from heating up when grinding.
What is Ragi & What Are The Benefits of Ragi?
Ragi is also known as finger millet and it is a nutritious gluten-free cereal grain rich in fiber, protein, calcium, and iron. Because of its high fibre content and low glycaemic index, benefits of ragi include aiding digestion, promoting bone health, managing weight and blood sugar, and improving your skin and hair.
How to Make Idli Dosa Batter
The process of making idli dosa batter takes about 20 minutes over a day. Yes thats all!! Here’s the timeline that you can follow.
DAY 1 (Morning) – Washing and Soaking
In the morning, you need to wash and soak the ragi, rice and lentils. While it’s a pretty straightforward process, here are some tips I find helpful:
When washing the ragi, rice and lentils, rub them between your fingers as you wash, and rinse in clean water 3-4 times till the water starts running almost clean. Doing so helps get rid of dust, impurities, and excess starch from the rice.
Soak the ragi, rice and lentils in clean water. They should be completely submerged and have at least an inch of water over them. Soaking the lentils makes it easy to grind and makes the batter nice and fluffy which is very essential for the texture.
DAY 1 (Evening) – Grinding, Fermenting
In the evening, it’s time to grind the ragi, rice and lentils to make the batter. To do so:
Drain the excess water, transfer to a mixer jar, and grind. Using a mixer grinder can heat up the batter, which affects the flavour. Use ice cold water to prevent overheating and maintain the desired temperature.
The consistency should be such that it leaves a thick coat on the back of a spoon and falls in a ribbon like consistency when poured with a ladle. The ground batter should feel very slightly gritty between your fingers.
Pour the batter into a bowl that’s large enough so that there is room for the batter to rise. Mix the batter with clean hands as shown in the video – this is an important step as it helps in the fermentation so please don’t skip it.
Cover the bowl and set aside to ferment. Leave it in a warm, dry place away from direct sunlight to ferment. Fermentation takes anywhere between 12-24 hours depending on the humidity and temperature at your place. The warmer it is, the faster it’ll ferment.
DAY 2 (Morning) – Using or Storing
The next morning or after, the batter should have increased by almost 1.5 times, and that’s how you know it’s fermented and ready for use. If you follow the exact measurements of this recipe, you should have approx 1.75 litres (6-7 cups) of idli and dosa batter -1 cup batter makes 6-7 idlis or 4-6 dosas depending on the size.
How To Tell If The Batter Is Fermented
The batter will expand and almost double in size as it ferments.
When you mix the batter, you should be able to see tiny air bubbles in the batter (watch the video to see how fermented batter looks). It should look and feel frothy and airy
The batter should smell mildly yeasty or sour
If the batter smells very sour or smells bad, then it may have over fermented or gone bad. Unfortunately, there’s no coming back from this, so make sure the batter doesn’t get over fermented!
Which is The Best Blender to Grind Ragi Dosa Batter
If you make idlis and dosas frequently, I highly recommend using an electrical wet grinder which produces a light, fluffy batter without heating it up. The disadvantage is that they take up more counter space and are quite big and bulky.
Richa Recommends
I use a blender and mixer grinder at home and my favourite is the Sujata Dynamix Mixer Grinder. The disadvantage of using a mixer grinder is that it heats up the batter as it grinds, which is not ideal. To keep the batter from heating up, I use ice cold water while grinding.
Frequently Asked Questions
Is ragi dosa healthier than regular dosa?
Yes, it is! Ragi is packed with calcium, iron, and fibre, which makes it more nutrient-dense than traditional rice-based dosa. It’s also gluten-free and helps keep you fuller for longer.
Can I make ragi dosa without fermenting the batter?
Technically, yes. You can make an instant version by adding curd and a pinch of baking soda to the batter. However, fermenting naturally gives it a softer texture, better flavour, and that classic dosa rise.
Why didn’t my batter ferment properly?
Fermentation depends on warmth. If your kitchen is too cold, keep the bowl near a warm appliance or wrap it in a thick towel. You can also preheat your oven for a minute, switch it off, and let the batter rest inside overnight.
Can I use ragi flour instead of whole ragi?
Yes, but the texture will be slightly different. Whole ragi grains give a more natural, slightly coarse texture. If using flour, mix it with urad dal and rice batter for better consistency.
Top Tips to make the best Ragi Idlis & Dosas
Add salt later: Only salt the portion you plan to use immediately. This keeps the rest of the batter from turning too sour while stored.
Soak everything well: Give the ragi, rice, and dal enough time to soak. This helps them grind smoothly and ensures the batter ferments properly.
Use cold water while grinding: Adding ice cubes or chilled water prevents the batter from heating up, which can slow down fermentation and affect flavour.
Mix with your hands: Don’t skip this step! Mixing the batter by hand helps kickstart fermentation and gives the batter that light, airy texture.
Watch the consistency: The batter should be thick but pourable, it should coat the back of a spoon and fall in ribbons when lifted.
How to Make Ragi Idlis
Step 1: Once your batter has fermented and doubled in volume, take the portion you’ll use and add ½ teaspoon salt just before steaming.
Step 2: Grease your idli plate with a little oil (or ghee), which helps the idlis demould easily.
Step 3: Pour the batter into the molds, filling them just shy of the rim (the batter will rise a little more during cooking).
Step 4: Steam on medium heat for about 10 minutes until a toothpick inserted in the centre comes out clean. Over-steaming makes ragi idlis dry.
Step 5: Let the idlis rest in the steamer for 2 minutes with the lid on, then cool for another 2-3 minutes before removing them gently with a spoon.
Tip: If the batter is slightly sour, skip adding sugar at this stage. If it tastes flat, a tiny pinch of sugar helps the idlis rise better and improve flavour.
How to Make Ragi Dosas
Step 1: Using chilled batter helps you spread the dosa thin and crisp. So make sure it’s either cold or room temperature, avoid using hot temperature batter.
Step 2: Heat your non-stick pan or seasoned cast iron tawa until water droplets sizzle and evaporate instantly. That’s your cue.
Step 3: Pour a ladle of batter onto the centre of the pan and spread in circular motion (for a thin dosa) or keep thicker for soft-roast style. Drizzle a teaspoon of oil or ghee around the edges.
Step 4: For a crisp edge keep heat on medium-high, cook for 30 seconds with lid, then another minute uncovered. For a softer version: cook on medium heat, cover for 30 seconds, then finish without flipping.Step 5: Flip once and cook for 30 seconds if you prefer it both sides roasted; otherwise, keep it single-sided for maximum crisp.
Tip: Serve immediately with chutney or sambar. Do not wait, as ragi dosas lose their crispness if left too long.
Equipments To Make Ragi Idlis & Dosas
For Idlis: You can make idlis in an idli stand in a regular Idli steamer. Alternatively, you can also place the idli stand inside a pressure cooker without using the whistle. If you don’t have an Idli stand – no worries! You can make idlis in greased steel tumblers that can withstand high heat!
For Dosas: A well-seasoned cast iron tawa or pan is the best for making dosas. A cast iron tawa will last you a lifetime, but keep it exclusively for making dosas and uttapams. A non-stick tawa is an easier alternative. I prefer the cast iron tawa because it heats up evenly, it stays hot for longer and the dosas come out extra crispy. Non-stick pans tend to overheat faster and spreading the dosas can become difficult after a while.
Recipes with Ragi Idli Dosa Batter
Dhokla
Idli
Dosa
Appe / Paniyaram
Mysore Masala
Uttapam
Dosa Waffle
Schezwan Idli Fry
Storage Tips
Fridge: Store unsalted ragi idli dosa batter in a clean, airtight container for up to 3–4 days. When ready to use, take out only what you need and add salt before making idlis or dosas.
Freezer: The batter can be frozen for up to a month. Portion it into smaller airtight containers or silicone trays so you can thaw just what you need. Let it defrost overnight in the fridge before using.
Room Temperature: Once fermented, avoid leaving the batter out for more than a few hours. Warm weather can cause it to over-ferment and turn too sour.
Serving Ideas
This ragi idli dosa batter gives you endless breakfast (or dinner) options, it’s light, wholesome, and goes beautifully with a variety of sides. Here are some ideas to get you started:
Recipes to try:Idli, Ragi Dosa, Appe / Paniyaram, Mysore Masala Dosa, Dosa Waffles etc.
With Coconut Chutney: A classic combo that never fails. Try our Coconut Chutney for that perfect creamy, nutty balance.
With Sambar: Pair your hot idlis or crisp dosas with a bowl of Homemade Sambar for a hearty, protein-packed meal.
With Tomato Chutney: Add a tangy twist with Tomato Chutney, it’s slightly spicy and brightens up every bite.
Ragi Idli Dosa Batter is now one of the regular recipes that has become part of my kitchen. It’s wholesome, light, and gives you that comfort of a homemade South Indian breakfast, but with a healthy twist.
If you’re already a fan of classic Idli Dosa Batter, this version is the perfect next step. Tried it out? Tag me on Instagram @my_foodstory, I’d love to see your breakfast table!
Wash & soak ragi, idli rice, urad dal, poha, fenugreek seeds in enough water in a bowl so that there is at least an inch of extra water over the rice and dal. Soak for 8 hours.
Day 1 evening
Once the grains have soaked for 8 hours, drain the excess water from the bowl.
Grind till almost smooth with approx. 1 cup of water and 4-5 ice cubes in a mixer grinder. Add additional water if required. The consistency should be such that it can leave a thick coat on the back of a spoon and falls in a ribbon like consistency when poured with a ladle. The ground batter should feel very slightly gritty between your fingers.
Pour the batter into a bowl that’s large enough so that there is room for the batter to rise. Mix the batter with clean hands as shown in the video – this is an important step as it helps in the fermentation, so please don’t skip it.
Cover the bowl and set aside to ferment. Leave it in a warm, dry place away from direct sunlight to ferment. Fermentation takes anywhere between 12-24 hours depending on the humidity and temperature at your place. The warmer it is, the faster it’ll ferment.
Day 2 – morning
Once fermented, the batter should have become almost 1 ½ times its size with a slight dome shape and a wrinkle, bubbly layer on top. You should be able to smell a little sourness in the batter. This smell means it has fermented. If it is too sour, it has fermented too much! You can use a spoon to check the batter – the texture should be frothy with air bubbles.
Take out 2 cups of batter in a bowl, add ½ teaspoon of salt and make idlis, dosa etc.
Making Idlis
Heat water in an idli steamer and bring to a boil. Grease the idli plate with oil or ghee so its easier to demould the idlis.
Only once the water in the steamer comes to a roaring boil, pour batter into the idli mould and fill them up almost to the top (as shown in the video)
Place the idli mould in the steamer and steam on medium for 10 minutes till the idlis are cooked. To check doneness, insert a toothpick in the centre of idlis and it should come out clean.
Let the idlis rest in the steamer for 2 minutes, then take it out and let it cool for another 2-3 minutes. Use a spoon or butter knife to demould idlis from the idli plate.
Making dosas
Take 1 cup of batter in a bowl, add ⅛ teaspoon salt, ⅛ teaspoon sugar and mix well.
Heat a non-stick pan or seasoned cast iron dosa tawa over medium heat. Once hot, reduce the heat to low & pour one ladle of dosa batter and pour in the center of the tawa. Spread by using the back of the ladle, moving it in concentric circles to form a big round dosa.
Increase the heat to medium, drizzle a spoon of oil or ghee around the edges and in the center, cover with lid & cook for 30 seconds.
Remove the lid and let this roast for 1-2 minutes till golden brown on medium. Flip it over and roast for 30 seconds. Flip it back, fold and serve hot.
Follow the same steps for making the rest of the dosas.
Video
Notes
Ice cubes are added to avoid the batter from getting too hot while grinding.
Batter should be thick & fall in ribbons without being too runny.
Salt to be added to the quantity of batter you are using to avoid the batter getting too sour.
If you are not using all of the batter, store the remaining unsalted batter in an air tight container in the fridge for up to 3 days or freeze the batter for up to a month.
Do not over steam the idlis as they become dry & hard.
Demoulding idlis easier, if they are cooled for a few minutes.
To check if the pan is hot enough to make dosa, sprinkle a few drops of water over the tawa & if it is ready, it should sizzle.
For best results, dosa should be fried on medium heat.
Somewhere between the creaminess of coconut milk, sharpness of tamarind, and fragrance of curry leaves, this South Indian egg curry manages to make plain old boiled eggs taste like something special.
If you’re looking for a new way to eat boiled eggs or give your regular egg curry a delicious new twist, then it’s time to try this South Indian Style Egg Curry. It’s got a spicy, creamy base, brightness from tamarind, and The creamy coconut milk wraps around the spices, the tamarind adds a bright kick, and that signature South Indian flavor from the curry leaves–all of which comes together to make an egg curry that’s delicious and comforting.
I love how homely it feels, and if there is an egg curry recipe I love as much as my grandfather’s Dhaba style egg curry, it’s got to be this one. The whole thing comes together in one pot, and the eggssoak up all that flavour like little sponges. It’s the kind of curry that makes everyone go quiet for a few minutes at the table because they’re too busy eating.
Hard-boiled eggs – The star of the dish. Follow the instructions in my How to Cook Hard-Boiled Eggs article for perfectly boiled eggs that soak up all the flavor!
Whole Spices: Mustard seeds, cinnamon stick, green and black cardamom, peppercorns form a warm, aromatic base
Oil: I have used coconut oil for the authentic flavor, but sub it with a neutral-flavored oil in a pinch
Aromatics: Finally chopped ginger, garlic, and green chillies for lots of flavor and aroma.
Onions and tomatoes: Finely chopped. These form the base of the curry
Powdered Spices: turmeric, coriander, and red chilli powders add color, warmth, and flavor
Coconut Milk: This egg curry recipe calls for both thin and thick coconut milk for creaminess and that beautiful nutty flavor
Tamarind water: Adds a bright tanginess that lifts the whole curry
Curry leaves – That final hit of sharp, herby aroma that makes it unmistakably South Indian.
How to make South Indian Egg Curry
Richa’s Top Tips
Sauté the spices well – Let the whole spices crackle and release their aroma before adding onions, this builds the base flavour for the curry.
Use two kinds of coconut milk – Thin coconut milk is used to add flavor and creaminess to the dish, while thick coconut milk gives the gravy that luscious, silky finish.
Don’t overcook the eggs – Keep the yolks just set and still a bit creamy inside. Over-boiled eggs can turn rubbery and won’t soak up flavours as well.
Balance tamarind carefully – Start with a little and taste, it should add brightness without making the curry too sour.
Add curry leaves right at the end – Toss them in just before you switch off the heat so they stay fragrant and fresh.
Frequently Asked Questions
Can I make this with vegetables instead of eggs?
Absolutely, try adding boiled baby potatoes, paneer cubes, or even grilled mushrooms. They soak up the curry beautifully and pair well with the coconut-tamarind base.
Can I replace eggs with chicken?
Yes! Use small boneless chicken pieces. Brown them first, then simmer in the curry until cooked through. You may need to add a little extra water and adjust seasoning as chicken takes longer than eggs.
Storage Tips
Fridge: Store the curry (without eggs) in an airtight container for 3–4 days. Add freshly boiled eggs when you reheat it.
Freezer: The curry base freezes well for up to 2 months. Thaw overnight in the fridge, heat gently, and drop in boiled eggs just before serving.
Leftovers with eggs: If you’ve already added eggs, refrigerate and eat within 24 hours, eggs can get rubbery if stored too long.
Reheating: Warm gently on the stovetop, stirring often. Add a splash of water or coconut milk if the curry has thickened in the fridge.
Serving Ideas
A bowl of this curry is great on its own, but it really shines with the right sidekicks. Try one of these easy pairings to make it feel like a full South Indian-style feast:
With Laccha Paratta – Their flaky layers are perfect for scooping up all that creamy curry.
Over Steamed Rice – A simple bowl of basmati or sona masoori rice works beautifully with the rich gravy.
In a large pan, heat coconut oil and add mustard seeds, cinnamon, cardamom, peppercorns and green chilies. Once everything starts spluttering, add ginger, garlic and onions.
Cook till the onions turn soft and translucent and add tomatoes, turmeric powder, coriander powder, chili powder and salt. Let the tomatoes cook till they are pulpy, 6-8 minutes.
Add tamarind water and thin coconut milk.Stir and bring this to a boil and reduce heat to simmer.
Simmer till the gravy reduces slightly and becomes thicker, about 5 minutes. At this point, add some water if you need to adjust the consistency.
Adjust seasoning, add curry leaves and pour in the thick coconut milk. Stir a few times, without letting it come to a boil and switch off the flame. Drop the eggs in the curry, and cover and let it sit for five minutes before serving.
Video
Notes
To hard boil eggs perfectly, add eggs to a pot and fill it with water till it covers the eggs. Bring it to a boil and switch off the flame. Cover and let it sit for 12 minutes. Transfer to a vessel and place in cold water for perfectly hard boiled eggs.
To make tamarind water, add a small, bite sized ball of tamarind to warm water and let it sit for 10 minutes. Mash with your hands and use the paste/water in the curry.
Most packaged coconut milk is first pressing or thick coconut milk. To make thin coconut milk from it, add half water and half coconut milk for one cup thin coconut milk.
If storing this curry for later, do not add eggs. You can freeze the curry and reheat it when required. Use fresh hardboiled eggs when you reheat the curry.
Mixed Dal Dosa is a simple and nutritious flatbread that doesn’t require fermentation. This high-protein dosa is made from a blend of various lentils (dal), which are soaked and ground into a smooth paste. A few spices enhance the flavors, and the dosa is cooked on a hot skillet until it’s crispy and golden. These dosas are not only high in protein but also vegan and gluten-free, making them a healthy choice for everyone.These protein-rich mixed dal dosas are incredibly versatile. They’re perfect for a healthy breakfast, but they can also be enjoyed at any meal—lunch, dinner, or even as a snack. Serve them with your favorite chutney, a comforting soup, or your choice of vegetable dish to complete the meal.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Servings 6Dosa
Ingredients
¼cupmoong dal
¼cupwashed moong dal
¼cupwashed urad dal
¼cupred lentil
1green chili choppedoptional
¼pieceginger chopped
½tspcumin seeds (jeera)
¼tspblack pepper
⅛tspasafetida (hing)
½tspsalt (adjust to taste)
4tbspoil
Instructions
In a bowl mix all the dal, wash them changing water 2-3 times. Soak dal in four cups of water for 6-8 hours.
Drain the water. Blend the lentils (dal) with green chili and ginger, adding water slowly as needed to make a smooth batter. Note: The less water, the smoother the batter.
Mix the salt and cumin seeds into the batter. Add water as needed. The total water added will be about ½ cup, just enough to achieve the consistency of pancake batter.
Place a non-stick skillet over medium-high heat. Test by sprinkling a few drops of water on it. The water should sizzle right away.
Pour about ½ cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about seven inches in diameter.
When the batter begins to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds, then flip the dosa using a flat spatula.
Press the dosa lightly with the spatula all around to ensure even cooking, turning them two to three times. Dosa should be crisp and golden brown on both sides.
Repeat for the remaining dosas.
Notes
Notes: If you are on a gluten-free diet, be aware that asafetida (hing) in powder form is often not gluten-free. In that case, you may want to avoid using asafetida.Serving suggestionServe dosas with any chutney, such as tomato chutney, peanut chutney or cilantro chutney, or chutney of your choice.You can also serve them with samber (a south Indian style dal) or your choice of soup.For a creative twist, you can use these dosas to make delicious wraps, commonly known as frankies or kathi rolls. Simply wrap some vegetables or salad inside the dosa for a wholesome and satisfying meal on the go. You can even make these dosas in advance, then reheat them over a skillet to restore their crispness.For a creative twist, you can use these dosas to make delicious wraps. Make the dosas slightly thicker so they stay soft; these wraps are commonly known as frankies or kathi rolls. Simply wrap some vegetables or salad inside the dosa for a wholesome and satisfying meal on the go.
Introduction to Mixed Dal Dosa
Mixed Dal Dosa is a wholesome, protein-rich flatbread that’s not only easy to make but also doesn’t require the traditional fermentation process. Made from a blend of various lentils, this dosa is packed with plant-based protein, making it a great meal option for anyone looking to boost their protein intake. Lentils like moong dal, urad dal, and red lentils are soaked, ground into a smooth batter, and spiced to create a savory and crispy dosa. The best part? This dosa is both vegan and gluten-free, catering to various dietary preferences while still delivering great taste and texture.
Cultural and Traditional Importance
Dosas are a staple in South Indian cuisine, traditionally made from fermented rice and lentil batter. However, the Mixed Dal Dosa offers a quicker alternative without the need for fermentation, making it an ideal choice for those who are short on time. Lentils are a common ingredient in Indian cooking, celebrated for their versatility and nutritional value. By using a variety of dals, this dosa provides a range of nutrients, especially plant-based proteins, making it a go-to dish for breakfast, lunch, dinner, or even as a snack.
The beauty of Mixed Dal Dosa lies in its simplicity and adaptability. It’s a great way to incorporate different types of lentils into your diet, each contributing its unique flavor and health benefits. Traditionally served with chutneys and sambar, this dosa has found a place in modern kitchens due to its quick preparation and nutritious profile.
Recipe Variations from Manjula’s Kitchen
While Mixed Dal Dosa is delicious and nutritious on its own, there are several other similar dosa and pancake recipes available on Manjula’s Kitchen that you can explore for variety:
Moong Dal Dosa: Another high-protein dosa made primarily from moong dal, offering a lighter alternative.
Besan Chilla: A savory pancake made with gram flour (besan), perfect for a quick, protein-packed breakfast.
Rava Dosa: A crisp and delicate dosa made with semolina, for those who prefer a thin and crunchy dosa.
Oat Dosa: Similar to Mixed Dal Dosa, Instant Oat dosa is an easy recipe that is perfect for busy families.
Health Benefits and Dietary Considerations
The Mixed Dal Dosa is packed with nutrients, especially protein, making it a great option for those following a vegetarian or vegan diet. Lentils are an excellent source of protein, fiber, vitamins, and minerals, contributing to overall digestive health and maintaining energy levels throughout the day. By using a variety of dals, you’re also ensuring that you get a broader range of nutrients in every dosa.
Additionally, this recipe is gluten-free, making it suitable for those with gluten sensitivities or anyone on a gluten-free diet. If you’re strictly gluten-free, it’s important to note that asafetida (hing) often contains gluten, so be sure to use a gluten-free version or skip it altogether.
Serving Suggestions
Mixed Dal Dosa can be served with a variety of chutneys to complement its savory flavors. Here are a few chutney options from Manjula’s Kitchen that pair well with the dosa:
Tomato Chutney: A tangy and slightly sweet chutney that adds a fresh burst of flavor.
Cilantro Chutney: A classic chutney with refreshing cilantro and a hint of spice.
Peanut Chutney: A creamy and nutty chutney that pairs wonderfully with the crispy dosa.
For a complete meal, serve Mixed Dal Dosa with Sambar or a comforting soup. Another creative twist is to use the dosa as a wrap, filling it with vegetables, paneer, or salad to create a delicious and nutritious frankie or kathi roll. The dosas can also be prepared in advance and reheated on a skillet, making them an excellent option for meal prep.
Conclusion
Mixed Dal Dosa is a simple yet highly nutritious meal that can be enjoyed at any time of the day. Its high protein content, along with being vegan and gluten-free, makes it a versatile option for a variety of dietary needs. Whether you’re serving it with chutney for breakfast or transforming it into a wrap for lunch, this high protein dosa will quickly become a favorite in your household. Explore the other dosa recipes on Manjula’s Kitchen to discover even more delicious ways to enjoy Indian flatbreads.
Frequently Asked Questions (FAQs)
What makes Mixed Dal Dosa high in protein?
The use of multiple lentils like moong dal, urad dal, and red lentils makes Mixed Dal Dosa rich in plant-based protein, making it an excellent option for those seeking a high-protein meal.
Can I make the dosa ahead of time?
Yes, you can make the dosas in advance and reheat them on a skillet to restore their crispness. They also work well as wraps for on-the-go meals.
What are some serving options for Mixed Dal Dosa?
Serve Mixed Dal Dosa with chutneys like tomato chutney, cilantro chutney, or peanut chutney. You can also pair it with sambar or use it as a wrap filled with vegetables or paneer.
Is Mixed Dal Dosa gluten-free?
Yes, this dosa is naturally gluten-free. However, be cautious with asafetida (hing) as it may contain gluten unless specifically labeled gluten-free.
Can I adjust the spiciness of the dosa?
Absolutely! You can adjust the spice level by adding or omitting green chili and black pepper based on your preference.
Learn how to make Mixed Dal Dosa, a protein-packed, gluten-free Indian crepe made from various lentils. Perfect for a healthy breakfast or snack, this recipe is easy to prepare and loaded with nutrition.
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Kothavarakkai poriyal is a basic stir fry made with cluster beans. Valued for its medicinal properties this cluster beans stirfry is a gluten-free, vegan addition to your everyday Indian meals.
The visit to Bengaluru this time has seen so many changes. My mother-in-law is finally hooked on blogger world. She is now curious about the new idea. She was talking about bloggers, YouTubers and plenty more who have daily appearances on her devices. So, the suggestion to be videoed while she was making the daily food was welcomed instantly. So as a start, we have kothavarakkai poriyal from her kitchen.
What is kothavarakkai?
The tender pods of Cyamopsis tetragonoloba are used as a vegetable known in regional languages as guar, gawarfali, the green seed pods that grow in clusters are the product of interest. Grown in crop rotation the guar plant notably provides the legume but also improves the soil by nitrogen fixation. The low-calorie pods are a good source of fibre and potassium.
Did you know?
The much-valued commercial flour improver guar gum is extracted from the endosperm of the mature dry seeds of this plant. This is used in breadmaking, the cheese industry and ice cream manufacture.
Ingredients for this kothavarakkai poriyal
This kothavarakka proiyal is made by my mother-in-law. It is one of the simplest stirfries yet very very tasty. Here is the list of ingredients you need to prepare this Cluster beans or kothavarakkai is the main ingredient in this recipe. Wash and clean the beans. Remove the beans from the thick stalk. Pinch off the tail as it tends to be a bit chewy. Now slice the beans as thin as you like. Tempering: the classic south Indian tempering is of mustard seeds that crackle to flavour the coconut oil, a touch of dals (split lentils ) for the crunch, followed by curry leaves and red chillies that further flavour the oil. Seasoning: the recipe is usually just seasoned with salt. However, if you like it spicy use about half teaspoon of cayenne pepper powder can be added. Garnishes: the final addition of the freshly grated coconut adds a lot of difference to the dish. Honestly, it doesn’t feel the same with the desiccated coconut. However, grated frozen coconut still manages a good bit of flavour. Additional adds: Shallots: sliced shallots can be added along with the curry leaves. This gives a wonderful aroma to the poriyal. However, this is not common in Tambaram kitchens so my mother-in-law doesn’t use it. Cumin: if you don’t have mustard seeds, use cumin. The cumin (jeera) gives a different flavour to the oil.
How to make the poriyal?
As a part of this new journey, we have made a short mature video of how the poriyal is prepared. My mother-in-law is the one who is making this so the measurements in the video are approximate. However, you can follow the recipe card below to get the exact measurements and step-by-step instructions. Hope you will like and share this video too.
Keyword bean salad, Indian vegetarian dinner, Lunch recipes, warm salad
Prep Time 20minutes
Cook Time 20minutes
Servings 4peopl
Equipment
chopping board
Knife
Kadai
ladle
Ingredients
2cupscluster beanschopped
For tempering
1tbspcoconut oil
1/2tspmustard seeds
1/2tspurad dal
1/2tspChanna Dal
1smalldry red chilli
curry leaveswe did not have any.
seasonings
1pinchturmeric powder
salt to taste
To cook
1/4cupdrinking water
Garnish
1/4cupgrated coconut
Instructions
Wash and trim the cluster beans.
Chop the cluster beans into small bits. Set it aside till needed.
Into the khadai add coconut oil and set on medium high heat.
As the oil heats up add the mustard seeds, urad dal, channa dal and red chillies. Add curry laves and stir fry till mustard seeds splutter.
Add the chopped cluster beans and stir fry for a minute.
Now add the turmeric powder, salt and mix well.
Add 1/4 cup of water and cover and cook for 5-7 minutes.
Once cooked, add the grated coconut and stir fry for another minute or two till water is completely absorbed.
The kothavarakkai poriyal is now ready.
Serving suggestions
Kothavarakkai poriyal paired with steamed rice, quinoa or millets with a classic gravy like sundakkai thengaarachukozhambu or podipotta sambhar is a perfect South Indian meal. To make an easy wrap use a spinach phulka as the base and fill up with this poriyal. If you have cooked potatoes mash add it up to give a filling wrap.
Meal prep and storage
The poriyal can be made and saved for about 3 days if refrigerated. If storing for a week, I avoid adding the coconut. Since the coconut added is fresh add it after thawing. The cluster beans stirfry is not the best to be frozen. It turns a bit rubbery if texture.
Stay connected
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