Mixed dal dosa with a low glycemic index and a tomato onion chutney

Ingredients:

For the Dosa Batter:

• 1 cup split urad dal
• 1/2 cup chana dal
• 1/2 cup toor dal
• 1/2 cup moong dal
• 1 tsp salt
• 1 tsp fenugreek seeds

For the Tomato Onion Chutney:

• 2 medium tomatoes
• 1 medium onion
• 2 cloves of garlic
• 1 green chili
• 1 tsp oil
• 1 tsp chana dal
• 1 tsp urad dal
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 tsp red chili powder
• Salt to taste

Instructions:

1. Rinse the dals and soak them in water for about 6-8 hours or overnight.
2. Drain the water and grind the dals into a fine batter using a little water.
3. Add salt and fenugreek seeds to the batter and mix well.
4. Leave the batter in a warm place to ferment for 8-12 hours.
5. To make the chutney, heat oil in a pan and add chana dal, urad dal, mustard seeds, and cumin seeds.
6. Once the seeds start to crackle, add chopped onions, garlic, and green chili.
7. Cook until the onions are soft and then add chopped tomatoes and cook until they are soft.
8. Add red chili powder and salt to taste.
9. Grind the mixture into a fine paste using a blender.
10. Heat a non-stick tawa and pour a ladleful of batter in the center.
11. Spread the batter in a circular motion to form a thin dosa.
12. Cook for 1-2 minutes on one side until it turns golden brown.
13. Serve the dosa with the tomato onion chutney on the side.

Enjoy your low GI and diabetes-friendly mixed dal dosa with tomato onion chutney!