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Dosas are one of the most favourite breakfast options in Indian households, and now multigrain dosas are giving this classic dish a healthy twist. By combining millets, pulses, and alternative grains, multigrain dosas are not just light and easy to digest but also packed with essential nutrients. Whether you are avoiding gluten, managing your weight, or simply seeking variety, these dosas are a smart addition to your kitchen. They are easy to make, incredibly versatile, and pair beautifully with a range of chutneys and sambar. Here are five nutritious multigrain dosa recipes to get you started on your healthy eating journey.
Video Credits: Chef Kunal Kapur/ YouTube
Ragi Dosa
Ragi, also known as finger millet, is rich in calcium, iron, and fibre, making it a perfect choice for strong bones and improved digestion. You can choose to make it fermented or instant, depending on your schedule. To make instant ragi dosa, mix ragi flour with a little rice flour, curd, salt, water, and make a smooth batter. Let it rest for 15 minutes before pouring onto a hot tawa. To make the fermented version, soak whole ragi with urad dal, grind, and ferment it overnight. Fermenting adds a tangy flavour to it. This dosa turns out thin and crispy, ideal for pairing with coconut chutney or spicy tomato chutney for a wholesome breakfast.
Jowar Dosa
Jowar, or sorghum, is a gluten-free grain, rich in fibre and antioxidants. To make jowar dosa, you need to soak jowar grains and urad dal separately overnight. Next morning, grind them together into a smooth batter, add salt, and allow it to ferment for 6-8 hours. The result is a soft, light dosa with a mild and earthy flavour. You can add a pinch of methi seeds while soaking, as it helps with fermentation and adds a subtle aroma. Jowar dosa pairs beautifully with onion-tomato chutney or sambar and is a great choice for those looking to manage blood sugar levels while enjoying a hearty, satisfying meal.
Oats Dosa
Oats dosa is a winner for a quick and healthy breakfast. To make this dosa, start by grinding rolled oats into a fine powder. Mix it with rice flour, curd, finely chopped green chillies, coriander leaves, and add enough water to make a thin batter. Let the batter rest for 10 minutes, and pour it onto a hot tawa to make dosa. This dosa does not need fermentation, making it perfect for busy mornings. For added nutrition, you can toss in grated carrots or beetroot into the batter. Oats dosa is light, crisp, and best served with mint chutney or a tangy lemon pickle for a refreshing, wholesome breakfast or mid-morning snack.
Barley Dosa
Barley is an excellent source of soluble fibre, which helps in digestion and helps lower cholesterol. To make barley dosa, soak barley grains and urad dal overnight. Grind into a smooth batter, add salt, and let it ferment for 8 hours. These dosas come out soft and slightly chewy. For some crunch, sprinkle sesame seeds on the tawa before pouring the batter or over the dosa when it is on the tawa. Pair barley dosa with tamarind chutney or a spicy onion chutney to complement its earthy taste. This recipe makes a nourishing and satisfying breakfast that keeps you full for hours.
Quinoa Dosa
Quinoa is a high-protein grain which is also rich in iron and magnesium. To make quinoa dosa, soak quinoa, rice, and urad dal together overnight. Blend it into a smooth batter, add salt, and let it ferment for 8 -10 hours. These dosas turn out golden and crispy, making them an ideal protein-rich option for vegetarians and fitness enthusiasts. Quinoa dosa pairs wonderfully with peanut chutney or a creamy avocado dip for a modern twist. This is a versatile recipe that works equally well as a breakfast, a light lunch, or even a pre-workout snack.
