Bele Dose or Mixed Lentil Dosa is a crispy thin dosa made with a mix of regular lentils. The lentils are called as “Bele” in Kannada. This is almost similar to the Adai we make in Tamil Nadu.
The batter is made by soaking rice and a mix of dals for a day and ground into a smooth batter. This can be served for breakfast or dinner with Coconut chutney, Sambar.
I added a bit more of coriander than what was asked that was the reason my dosa is slightly green. The other ingredients in the recipe surely add volume to the batter. I referred this for making it, and it was interesting to taste a different Adai Dosai.
In this series, I have made sure I cover all Fermented Dosas, No Ferment Dosas and Quick Dosas with flours.
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Step by Step Pictures for making Bele Dose
Bele Dose | Mixed Lentil Dosa from Karnataka
1 cup Urad Dal
1 cup Split Yellow Moong Dal
1 cup Toor Dal / Arhar dal
2 cup Rice
1/4 cup Fenugreek Seeds / Methi Seeds
1/2 cup Onion
3 Green Chillies
1 sprig Curry leaves
1/4 cup Fresh coconut
2 tsp Cumin Seeds / Jeera
Salt to taste
Handful Coriander Leaves
How to make Bele Dose Recipe (Lentil Dosa Recipe)
Soak the lentils along with rice, fenugreek seeds and cumin seeds with water overnight.
When soaked, grind it along with rest of the ingredients. Add water as required to grind to a smooth batter.
To make the Dosas
Heat a nonstick tawa, grease with oil. Pour a ladleful of batter in concentric circles, working your way outwards. Else you can also pour a circle and join together.
Drizzle a few drops of oil or ghee. Simmer to cook well.
Once the sides of the dosa start to brown and release from the pan, flip to cook on the other side.
Serve the Bele Dose with Coconut Chutney or Sambar