Multigrain dosa
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.
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.