Navrathan (9) Legumes – Dosa/Panckaes



I am crazy about grains, legumes. I really am. They are the most versatile, earthy, hearty, nourishing legumes. Lentil, beans and grains are my first choice when I need something to fill.

Dosa can be made thick or thin as per your taste preference, I love the flavour and texture spiced with cumin and chilli.

Serve this for breakfast or dinner with your favourite dip/chutney.

Health benefits:

Legumes are a great source of plant-based protein for vegans. Legumes include beans, lentils, soybeans, peas, peanuts, snap beans and edible pods. They are also extremely high in fiber, the number one protective factor against heart disease. Additionally, they contain many different important vitamins and minerals. Eating them greatly reduces your risk of cardiovascular disease, the world’s leading cause of death. Evidence also shows eating legumes reduces your risk for certain cancers, particularly colon cancer.

Yields:  15 – 18 (Based on thickness of each dosa)
Preparation time: 15 minutes
Soaking time: 8 hours
Cooking time: 3-4 minutes per dosa


  • Brown rice – 1/2 cup
  • Brown lentils-1/4 cup
  • Yellow moong/split moong dal-1/4 cup
  • Green moong bean-1/4 cup
  • Brown chickpeas-1/4 cup
  • Masoor dal/red lentils-1/4 cup
  • Toor Dal – 1/4 cup
  • Channa dal-2 tbsp
  • Red kidney beans – a handful
  • Panuts – a handful

For the masala/spice mix:

  • Desiccated coconut-2tbsp
  • Chopped ginger-1 inch piece
  • Garlic-3-4 cloves
  • Green chillies-3-4
  • Cumin seeds-2 tsp
  • Curry leaves-8-10

Other ingredients to add to the batter:

  • Finely chopped onion-2 medium
  • Chopped fresh cilantro/coriander- a handful
  • Oil- for toasting
  • Salt- to taste


  • Wash and soak lentils/beans/ rice in water for 6-8 hours or overnight.
  • After soaking time drain and place all the soaked lentils/beans/rice along with ginger, garlic, coconut, chillies, cumin seeds, curry leaves in a blender/food processor and blend to fine batter.
  • Transfer the batter to a vessel and add salt, onion, cilantro/coriander mix well (add little water to adjust the consistency of the batter)
  • Set aside for 10-15 minutes.


For making dosas:

  • Heat a non-stick pan/skillet and pour a ladle full of batter on the skillet and immediately spread with the back of the ladle from the centre spreading the batter to form a circle.
  • Brush some oil and cook for 1-2 minutes on a medium flame, once when the back of the dosa is cooked flip and cook on the other side for a minutes or so.
  • Repeat with the rest of the batter and serve hot with any dip/chutney of choice.

Dosa prep

Serve this with Peanut Chutney

Peanut chutney


  • Lentils/dal/bean combination can be varied as per the taste.
  • Spices can be personalised
  • This dosa can be made thicker like Pancake

About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on March 11, 2015, in Breakfast, Indian, Main dish and tagged . Bookmark the permalink. 29 Comments.

  1. This sounds very delicious and I will try to make them.
    It is funny that where I come from pancakes are skinny, but I have seen that many places make them thick. Thanks for sharing 😀


  2. Almost like Adai…looks delicious! Is that Peanut chutney? Recipe for the chutney?? 😛


  3. Awesome Chitra!!! 9 legumes too good…I want to try brown rice for dosa, you guys are very inspiring!!!


  4. Got to try this one. So nutritious!


  5. The best way I found to get anyone to eat their veggies? Is finger food 🙂


  6. This is a nice variation on the plain dosa! So this is a no ferment dosa like adai!


  7. The dosa are incredible and so is your photo.

    Liked by 1 person

  8. Lovely, again! Your food is just gorgeous Chitra x


  9. My Amma makes this… Healthy and yummy dosai


  10. These look amazing, mtg friend! So wonderful too!


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