Simple Yet Nourishing: Mix Dal Dosa & Peanut Chutney for Paryushan
Dosas are a staple of South Indian cuisine, but what if you could make one instantly without the need for fermentation? Say hello to Mix Dal Dosa—a nutritious and protein-packed variation that requires no overnight preparation! This dosa, made with a blend of dals and rice, is perfect for busy mornings or when you crave a wholesome meal in no time. And what’s dosa without a great chutney? This Jain-friendly peanut chutney is creamy, flavorful, and pairs beautifully with the crispy dosa.
Despite their high nutritional value, many people avoid dals due to their lengthy soaking and cooking process. Others believe lentil-based dishes lack taste or variety. Some even worry about digestibility, especially when legumes are not prepared correctly. But Mix Dal Dosa breaks all these barriers—it’s quick, delicious, and easy to digest. Plus, the addition of peanut chutney enhances both the flavor and the nutritional benefits of the meal.
Nutritional Benefits of Mix Dal Dosa & Peanut Chutney
Mix Dal Dosa with Peanut Chutney is a nourishing and balanced meal that brings together the goodness of protein-rich lentils and the creamy richness of peanuts. The blend of different dals and rice provides a steady release of energy, making it an ideal breakfast or light meal that keeps you full for longer. Packed with fiber, this dish supports digestion while aiding in muscle growth and overall well-being.
It is also a natural source of iron, magnesium, and B vitamins, which help maintain energy levels and promote better metabolic function. Unlike traditional fermented dosas, this batter is light and easy on the stomach, reducing the chances of bloating and making it suitable for those with digestive sensitivities. The accompanying peanut chutney adds a nutty depth of flavor while contributing healthy fats and additional protein, making this meal both wholesome and satisfying.
How to Make Mix Dal Dosa & Peanut Chutney
To prepare the peanut chutney, start by blending roasted peanuts with cumin seeds, chili powder, amchur powder, dry red chilies, salt, and water until a smooth paste forms. Adjust the consistency by adding more water if needed. To enhance the flavor, heat a small amount of oil in a pan, add mustard seeds and asafoetida, and let them splutter before pouring this tempering over the chutney. This step adds a rich aroma and depth of taste to the chutney.
For the dosa batter, soak a mix of dals and rice for a few hours, then blend them with cumin, turmeric, asafoetida, dry red chilies, salt, and water to form a smooth, pourable batter. Allow the batter to rest for 20 minutes if possible, as this helps in better texture and flavor. To cook the dosa, heat a greased tawa and pour a ladleful of batter, spreading it evenly in a circular motion. Drizzle a little oil or ghee around the edges and sprinkle sesame seeds on top for an added crunch. Let the dosa cook on medium heat until it turns golden and crisp—no flipping required. Serve the freshly made dosa hot with the flavorful peanut chutney for a wholesome and nourishing meal.
Conclusion
Mix Dal Dosa with Peanut Chutney is the perfect blend of health and taste. It’s quick, nutritious, and Jain-friendly, making it a great option for Paryushan or any day of the year. With no need for fermentation, you can prepare this dosa instantly while enjoying the rich flavors of peanut chutney. Try it once, and it might just become your new favorite meal!
