Multigrain Dosa Recipe | Multigrain Dosa

Multigrain Dosa Recipe: This dosa is easy to make and you really don’t have to go through the long process to make dosa batter. We try this recipe it comes out super cool. The crunchiness of this dosa can make you eat this again and again. First time when we try this dosa I was like wow wow!!

The best part of this dosa is that you can eat this dosa with any kind of chutney like green coriander chutney or coconut chutney. If it’s little rainy or cold weather, we can have this dosa with rasam or sambhar. so it is totally up to you how you want to relish this. Like in my family we used to eat this dosa with spicy coriander chutney. 

Make sure when you grind the dals and rice the paste should be smooth. Only then you can get the perfect dosa. These small tips really matter in cooking. Small additions or subtraction in your recipe can do wonders.

So, here is a healthy recipe to make dosa batter that is high in fiber, protein, and low in carbs and sugar, without compromising on the taste and texture. Today’s post is one of our recent trials with handful of varieties of pulses, yes this dosa batter has pulses like split urad dal, split yellow moong dal, chana dal and jasmine rice. Extremely wholesome and nutritious, these dosas are definitely perfect to kick start your day with.

Ingredients for Multigrain Dosa Recipe

• 1 cup jasmine rice you can use any rice
• 1 cup Split urad dal Split black lentil
• 1 cup Split yellow moong dal Petite yellow lentil
• 1 cup Chana dal Split chickpeas
• ½ tbsp Fenugreek seeds
• 1 dry red chilli
• ½ cup Curd
• 1 tsp Hing asafoetida
• 2 tsp Salt
• Ghee or butter to make dosa

Instructions

• First, put all pulses(dal) and rice in a medium size bowl together and wash thoroughly with water ,two to three times. Add fenugreek seeds and red chilli to it.Soak the dal and rice mix in enough water to cover them for at least three to four hours.
• Drain out extra water from soaked dal and rice.Grind the soaked dal and rice in a mixer grinder at high speed and make a nice smooth batter.Transfer the batter in a big bowl.Add curd to the batter ,mix them well.Your dosa batter ready to make .
• Add salt and hing just before you intend to make it . Heat the non-stick tawa or iron pan , once warm, spread the dosa.Put 1 spoon ghee or butter what you prefer. Cook until golden brown , add masala or any desired filling or just sprinkle some podi masala or cheese/ paneer or keep it plain.Here I am making plain dosa.Scrape it out once done , no need to cook on the other side.
• Serve hot and crispy ghee and podi masala.

Print Recipe

Multigrain dosa

Prep Time4 hours hrs

Cook Time10 minutes mins

Total Time4 hours hrs 10 minutes mins

Course: Breakfast, Main Course

Servings: 6

Ingredients

• 1 cup jasmine rice you can use any rice
• 1 cup Split urad dal Split black lentil
• 1 cup Split yellow moong dal Petite yellow lentil
• 1 cup Chana dal Split chickpeas
• ½ tbsp Fenugreek seeds
• 1 dry red chilli
• ½ cup Curd
• 1 tsp Hing asafoetida
• 2 tsp Salt
• Ghee or butter to make dosa

Instructions

• First, put all pulses(dal) and rice in a medium size bowl together and wash thoroughly with water ,two to three times. Add fenugreek seeds and red chilli to it.Soak the dal and rice mix in enough water to cover them for at least three to four hours.
• Drain out extra water from soaked dal and rice.Grind the soaked dal and rice in a mixer grinder at high speed and make a nice smooth batter.Transfer the batter in a big bowl.Add curd to the batter ,mix them well.Your dosa batter ready to make .
• Add salt and hing just before you intend to make it . Heat the non-stick tawa or iron pan , once warm, spread the dosa.Put 1 spoon ghee or butter what you prefer. Cook until golden brown , add masala or any desired filling or just sprinkle some podi masala or cheese/ paneer or keep it plain.Here I am making plain dosa.Scrape it out once done , no need to cook on the other side.
• Serve hot and crispy ghee and podi masala.

Notes

Spread the batter on low flame,and then increase the flame.
Cook on medium flame to cook the dosa.
Always add salt when you are going to make dosa.
Can keep the batter for 2 to 3 days in an airtight container.