By Akshara
September 5, 2026
During Paryushan 2026, observing strict dietary guidelines means preparing meals without root vegetables, onion, garlic, or fermented batters. This mix dal dosa offers a wholesome, protein-packed solution that requires no overnight fermentation. Made from a blend of lentils and rice, seasoned simply with cumin and ginger-free green chillies, this crispy crepe provides steady energy while honouring traditional festive vows. Pair it with fresh coconut chutney made without ginger for a satisfying meal.
1/2 cup split yellow moong dal  1/4 cup chana dal  1/4 cup urad dal  1/2 cup raw rice  1 to 2 green chillies, finely chopped  1 teaspoon cumin seeds  1/2 teaspoon asafoetida (hing)  Rock salt (sendha namak) to taste  Oil or pure ghee for cooking
Wash the mixed dals and rice thoroughly, then soak them in warm water for three to four hours.
Drain the soaked grains and grind them in a blender with green chillies, cumin seeds, asafoetida, and a little fresh water to form a smooth, medium-consistency batter.
Stir rock salt into the batter and let it rest for ten minutes while you heat a flat iron tawa or non-stick griddle over medium heat.
Pour a ladleful of batter onto the hot tawa, spread it in a concentric circular motion into a thin dosa, drizzle a little ghee around the edges, and cook until crisp and golden brown on both sides before serving.