I have used urid dal which had the skin (black part on the legume), channa dal, toor dal and moong dal. The boiled rice and raw rice both the varieties of rice is used and no methi or avalakki. Boiled rice makes the dosa soft and gives a good colour to dosa. It is said that legumes cause gas in the stomach. So I have used some pepper pods and dry ginger while grinding. Using a grinder instead of mixer (liquidizer, (mixi) is always better. It churns the ingredients very well and adds to the taste. It churns the ingredients in to paste. And dosas turn superb. I feel happy to serve these yummy dosas which are colourful, right colour adn tummy full.
Now lets see some benefits of eating pepper pods in our diet.
Pepper helps in digestion. It is essential t digest food in the stomach. It contains Vitamin C, Vitamin A and other anti oxidants. It also protect us from cancer. It also helps to relieve gas and helps to loose weight. It takes care of the skin and gives a glow to the skin. ( You can use as face scrub which helps to remove dead skin and stimulates circulation, deliver more oxygen and nutrients to the skin. It contain anti bacterial and anti inflammatory properties). Black pepper is an effective natural remedy to cure cough and cold. It helps the body to use nutrients more efficiently. Pepper will not only add to the flavour, it helps the person to be happier. Black Pepper increases the cognitive function of the brain and helps to beat depression. Eating pepper on a regular basis helps the brain function properly.
Rice and Dals dosa can be eaten at any time of the day if you are a lover of dosas. Try to do it on low flame, wait until it turns golden brown. I have used boiled rice and raw dosa rice with all the dals. No flattened rice is used since the boil rice will turn the dosa as crispy and soft. It adds to the colour too.
Lets see the recipe now :
Ingredients :Raw Rice :2 Cups
Boiled Rice (Red boiled rice ) 1 to 1 1/2 Cups
Urid Dal : 1/4 Cup
Toor Dal 1/4 Cup
Moong Dal : 1/4 Cup
Channa Dal : 1/4 Cup
Methi / Fenugrik seeds : 1 Teaspoon
Salt : Required Salt
Pepper Pods : 8 to 10
Dry Ginger : 1 Teaspoon
Oil : 4 to 5 Tablespoon.
Method :1. Wash and soak rice, methi/fengrik seeds and dals altogether for 3 to 4 hours.
3. Mix it well, add salt and allow it to ferment. ( Add water if required ). Consistency should be bit thicker than usual dosa dough.
6. Remove the lid and turn the dosa other side and cook for a minute.
8. Mixed Rice &dal dosa should be eaten when it is hot and crispy. It gets soft once it turns cool.
Note :Use a lesser quantity for the first try. Example : Each dal : One handful., raw rice one glass, boiled rice 1 glass. ( I have used more quantity here). One should cook this dosa on medium and low flame. Using butter or ghee instead of oil is optional. Ghee or butter adds to the taste but not that healthy. Adding a spoon of ghee is also optional. Adding pepper pods and ginger powder, to grind helps ease the digestion. Using a non stick pan is easier to prepare dosas.
Time : Soaking time 4 hours + Grinding and fermenting : 6 to 8 hours, preparing dosa : 20 Minutes.
Serves : 6 to 8 .