Mixed Dal Instant Dosa-No Rice No fermentation

Instant mixed dal dosa, requires no fermentation or rice. It is very high in protein and is great for diabetics. Dals/lentils are the backbone of Indian cooking and the primary source of protein for vegetarians. Dosas usually require some rice, oats or daliya/cracked wheat.

This recipe has only dal/lentils making it perfect for diabetics who are trying to watch their intake of high glycemic foods like rice and oats. The dosa is still as crisp and crunchy as the one with rice!

My friend Hema suggested the use of sugar for the nice golden color on the dosas. What a neat idea, the sugar caramelizes on the hot tava/griddle imparting the lovely color. This is completely optional and is only meant to enhance the color. Other healthy dosa recipes are Daliye ka Dosa/Cracked Wheat Dosa and Brown Rice Dosa.  Other high protein,low fat options using dals are Moong Dal Appe-South Indian styleGreen Moong DhoklaQuinoa Moong Matar Pulao, and Pesto Moong Dal Appe.


Here is the written recipe followed by the pictorial one-



60 cal


1 g


10 g


3 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 10-12 dosas

Serves 10

Mixed Dal Instant Dosa-No Rice No Fermentation

An instant dosa that requires no fermentation or rice. The four types of dal provide protein. Ideal for diabetics or those watching their carb intake.

10 minPrep Time

2 minCook Time

12 minTotal Time

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  • 2/3 Urad dal
  • 1/3 cup Yellow Moong dal
  • 1/3 cup Orange Masoor dal
  • 1/3 cup Chana dal
  • Salt as per taste
  • 1 tsp sugar(for color)


  1. Wash the dals till water runs clear and soak overnight or atleast 6 hours.
  2. Rinse and drain and grind into a smooth paste.Do not use too much water.
  3. Add salt and water till you get thick pouring consistency,not too watery.
  4. Adding sugar is optional,its not enough to make it sweet, sugar caramelizes and gives the dosas a nice,golden color.
  5. Heat a pan/tava and spread on the pan,starting from center.
  6. Brown and crisp on one side,no need to cook the other side.


Urad dal is a must and has to be 2/3 cup. The other three dals can be of any variety.The sugar caramelizes and gives a nice golden color. If you can set the batter aside for 30 minutes to an hour, dosas will be more crisp.

Here the step by step pictorial recipe-


Wash and soak dals overnight

Grind into a smooth paste with little bit of water

Add salt,sugar and  just enough water to make batter into pouring consistency

Spread on a hot tava/griddle and cook till crisp

Enjoy with Aloo/potato ki sabzi, Coconut Chatni and Sambar

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Disclaimer: The nutritional information shared here is approximate. Variations may exist due to ingredients and brands used. Please refer to a Registered Dietitian

or Nutritionist if you have any health issues or questions.



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33 Responses

  1. Soniya
    Looks at that dosa and did I see no fermentation .. how awesome is that! Thanks for sharing :)
    • Aanchal Gupta
      Thanks Shanu, It really is a very healthy and crisp dosa. Best part is no compromise on taste or texture! I love it as well.
    • Aanchal Gupta
      Hi Moutushi, I am using whole Urad dal, white color one, what we use for dahi vadas etc.Please do share your feedback and let me know how your dosas turn out. Thanks for visiting my blog, Aanchal
  2. Gayathri
    Hello there! Can I use whole u skinned urad dal (black)? Will this alter the texture or flavor? Thanks!
    • Aanchal Gupta
      Hi Gayatri, please use white whole Urad dal please. Black Urad dal will change color for sure. This dal is important to make the dosa crisp. Thanks for visiting my blog and look forward to your feedback. Aanchal
  3. Pooja
    I dont want to use the masoor dal . Can i use anything else ? What are the options because if i use green moong dal colour might change .
    • Aanchal Gupta
      Hi Pooja, any yellow dal is fine. You are right green moong will change the color of the dosa. Urad dal is a must, after that use any yellow dal. Toor dal is a good option.
  4. Ann
    If I leave it overnight, will it ferment. I grind in the night so wondering if I should leave it outside or put it in the fridge.
    • Aanchal Gupta
      If you leave it overnight, it will ferment. I do recommend grinding just before making dosas for crisp dosas. The same batter can be used for appe and idlis, so put in fridge. It can last a week in the refrigerator.
      • Ann
        Isn’t fermentation good? It will be more fluffy right? Sorry, I’m trying this for the first time hence all the questions.
        • Aanchal Gupta
          I would try first time without fermenting the batter. Dosas turn out real good.
  5. Ann
    Is fermentation overnight not good? I thought it will make the dosas more crisp.
    • Aanchal Gupta
      This is an instant dosa recipe, I have never fermented the batter.
  6. Sarvani
    Thank you Aanchal, I had tried this recipe many times always it comes out good and feels happy that I fed nutritious and protein-rich food to my family. Thank you
    • Aanchal Gupta
      Thanks Sarvani for the feedback. So happy to know that the dosas always come out good. And I totally understand about feeding nutritious and healthy food to our families. Both me and my husband are very health conscious and I am always tweaking recipes to make them healthier.
  7. Hemna
    Hi Aanchal didi, I dont know if you remember me. This is Hemna - I was in school with Ritu. I happened to land on your website without knowing it was you. Your recipes are fantastic and so simple in their approach. Thanks a ton!
    • Aanchal Gupta
      Hi Hemna, I do remember you! It indeed is a small world. Thanks for the appreciation.
  8. Bella
    Had this for breakfast today- it was super super crispy and just delicious!! Thank you so much for this easy recipe. I don’t think I’ll go back to fermentation dosa much now.
    • Aanchal Gupta
      Thanks Bella for the feedback. This has become my go to recipe for dosas at home. We find no difference in taste or texture.
  9. Vishnu
    Is this dosa high on calories? May I also know that the protein and carbohydrate levels are please?
    • Aanchal Gupta
      Hi Vishnu,depending on size of the dosa, each dosa is about 60-70 calories, with 10-15 gms of carbs and 3-4 gms of protein. These are approximate values.
  10. Vishnu
    Is this dosa high on calories? And what are the protein and carbohydrate levels per dosa?
    • Aanchal Gupta
      Hi Vishnu,depending on size of the dosa, each dosa is about 60-70 calories, with 10-15 gms of carbs and 3-4 gms of protein. These are approximate values.
  11. Gargi
    How many calories per dosa? Seems delicious though, will try tomorrow, thankyou😍🤩
    • Aanchal Gupta
      Thank you, I would say around 150 calories per dosa. Please share your feedback. Would love to hear back from you

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