Here’s a recipe for making nutritious and tasty Multigrain Dosa:
Ingredients:
For the batter:
Black Chana (Black chickpeas) – 1 cup
Moong dal ( Green gram ) – 1 cup
Soya bean (white) – 1 cup
Toor dal – 3/4 cup
Urad dal – 3/4 cup
Chana dal – 3/4 cup
Ground nuts – 1/2 cup
Black eye beans ( white cowpeas) – 1/4 cup
Fenugreek seeds – 1 teaspoon
Garlic – 2 or 3 cloves
Dry chilli – 1 or 2
Jeera – 1 teaspoon
Water – as needed
Salt – to taste
Optional:
Poha (flattened rice) – 2 tablespoons (optional, for softer dosa)
Chopped onions, green chilies, or grated vegetables like carrots for topping.
Instructions:
1. Soak the Ingredients:
Wash dal, and grains thoroughly.
Soak them together with fenugreek seeds in water for 6–8 hours or overnight.
2. Grind the Batter:
Drain the soaked grains and dal.
Add them to a blender along with garlic cloves, dry chilli, jeera (poha – optional). Grind into a smooth, slightly thick batter, adding water as needed.
3. Fermentation:
Transfer the batter to a large bowl. Add salt and mix well.
Cover and leave it to ferment for 8–12 hours in a warm place. The batter should rise and become airy.
4. Make the Dosa:
Heat a non-stick tawa or skillet over medium heat. Lightly grease with oil.
Pour a ladle of batter and spread it into a thin circle.
Drizzle a few drops of oil around the edges.
Cook until the dosa turns golden and crispy on the bottom. Flip if needed for a softer texture.
5. Serve:
Serve hot with coconut chutney, tomato chutney, or sambar.
Enjoy your healthy and delicious Multigrain Dosa!