August 10, 2017

Mix Lentils and Beans Chila/Dosa/Pancake

More into clean eating, healthy food for everyone and counting calories. I use to make this mix Lentil and Beans Chila earlier, but it was specific to only green and yellow mung dals. Now I add everything I can. I generally mix dals, beans and rice mixture and keep in jar. When require take the amount desired soak it, grind it and make it as required. I have taken once equal ratio for all, but it becomes too nutritious :P, I mean the texture is too tough to eat, especially when you have mung beans, black chana, rajma, etc. So now I take more of Yellow and green mung dal and the rest less.

I generally add the following things and whatever I have in my kitchen and the dals or beans I know I cannot eat when cooked as it is. Feel free to add, remove or change any ratio.

Lentils and Bean Mix Ingredients

Yellow mung dal (3/4 Cup)

Green mung dal (3/4 Cup)

Green whole mung (1/2 Cup)

Urad dal (1/2 Cup)

Red matki (1/2 Cup– this used to be never in my kitchen)

Chana Dal (1/4 Cup)

Toor dal (1/2 Cup - Pigeon peas)

Sabudana (1/2 Cup)

Idli Rice (1/2 Cup)

Rajma (1/2 Cup – Kidney beans)

Black Chana (1/4-1/2 Cup- Black Chickpeas)

Kabuli Chana (1/4-1/2 Cup- White Chickpeas)

Mix all the above and keep it in a jar.

Mix Lentils and Beans Chila/Dosa/Pancake

Mix Lentils and Beans Chila/Dosa/Pancake

So here goes the recipe:


  • 1 Cup of the Lentil and Bean Mix mixture
  • 1-2 green chillies (as per taste)
  • 2-3 garlic (optional, if you do not eat)
  • 1/4 inch ginger
  • 1 teaspoon Cumin Seeds (Jeera)
  • 1/4-1/2 teaspoon of Asafoetida (Hing)
  • Salt as per taste


  1. Take 1 cup or as much needed of the Lentils and Bean Mix mixture. Wash it thoroughly with water and soak it for at least 6 hours. My soaked mixture below. The colors looks so beautiful.

  2. In a mixture grind the soaked mixture along with green chillies, ginger, garlic, Cumin Seeds.
  3. Add Asafoetida and Salt as per taste.
  4. Keep aside and let the mixture ferment for 4-6 hours or overnight.
  5. Add water to make it a dosa batter consistency. (Should be able to spread a dosa out of it)
  6. Heat a pan or a dosa tawa. Once hot, rub it with oil on tissue or a potato slice.
  7. Put a spoonful of batter on it and make it into pancake/dosa shape. Cook it on medium flame.
  8. One can make it a bit thick if required, but then let it cook on slow flame.

  9. Drizzle oil on the sides and in between.
  10. Once cooked on the underside flip it and cook on the other side.

  11. One can add grated cheese , before serving. Serve it hot with green coriander chutney and Imli soth/chutney

This dosa or chila has a rough texture. Children's might not eat easily. My sister gave a tip to add a bit of sauf (fennel seeds) to use while grinding the mix so that kids enjoy it. Have to give it a try.

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  1. I make this mix all the time...I soak a cup of grains and grind to a fine paste adding a tsp of cumin seeds and fenugreek seeds...then rest the batter in a large bowl with a plate underneath it..add one half tsp of yeast granules and you will see bubbles,in the batter within an's ready to make get a better texture add fine rava of two or three tablespoons.add a tsp of sugar and your batter is can make idlis as well with this batter.Good wishes!

    1. Thank you for taking your time to read the recipe Jyothi. Yes one can add rava, but I was looking for a non wheat based version and hence did not used it.


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