Multigrain Dosa Recipe | Healthy Dosa with different grains and pulses
Multigrain dosa is healthy breakfast or dinner recipe made with 10 different types of grains and pulses.
Servings 0
Ingredients
- Idli Rice 1 cup
- Little millet/Samai 1 cup
- Urad dal ¼ cup
- Ragi ¼ cup
- Green moong dal ¼ cup
- Chickpeas ¼ cup
- Jowar ¼ cup
- Kambu/Pearl Millet ¼ cup
- Soyabean ¼ cup
- Kidney beans
- Fenugreek seeds 1 tsp
- Salt 1 tbsp
- Water as required
- Oil for making dosa
Instructions
- Take everything in a bowl.
- Wash 3-4 times and soak for 6-8 hours or overnight.
- Drain the water and take in mixer.
- Grind to smooth batter adding little water.
- Consistency of the batter may not be very fine.
- Transfer to a bowl.
- Add rock salt and mix the batter.
- Keep it covered and allow it to ferment for 6-8 hours.
- Once it is fermented it will increase in volume.
- Mix water and adjust the consistency to dosa batter.
- Heat kadai and spread the dosa batter and drizzle oil.
- Close and cook till it crispy and golden. Fold and remove from the pan.
- Crispy and healthy dosa is ready.
- Enjoy it with chutney/Sambar of your choice.
Notes
You can use any type of pulses or grains while making the dosa. I add depending on availability in my pantry.
You can add dals too but generally I make dal dosa separately so won't add much here expect green moong dal.
You can make dosa without fermentation too but fermented dosa taste much better and good.
I always add salt before fermentation. But you can add later while making too
Add water as required to adjust the consistency of the dosa batter.
You can replace idli rice with millets too if you want to completely skip rice. I have tried and it works good.
Fermentation time of the batter depends on the climate. So always check the batter and decide rather than fixed time.
You can use mixer or grinder to grind the batter. Mixer is easier compared to grinder.
You can make different types of dosa like ghee roast, paper roast, masala dosa, podi dosa, onion dosa etc or even uttapam or paniyaram with the same batter.