By Suprita Mitter
January 21, 2025
Multigrain dosa is a nutritious and flavourful twist on the classic dosa, made with a blend of grains and lentils. Rich in fibre and protein, it’s a wholesome meal option, offering a crispy, golden texture.
1/2 cup rice 1/4 cup whole wheat grains or flour 1/4 cup green gram (moong dal) 1/4 cup black gram (urad dal) 2 tbsp finger millet (ragi) 2 tbsp pearl millet (bajra) 2 tbsp sorghum (jowar) 1 tsp fenugreek seeds Salt Water Oil
Rinse rice, dals, and millets thoroughly. Soak them along with fenugreek seeds in water for 6-8 hours or overnight.
Drain the soaked grains and grind them with water to a smooth, slightly thick batter.
Transfer the batter to a bowl, add salt, and mix well. Cover and let it ferment for 8-10 hours or until it doubles in size.
Heat a dosa tawa and pour a ladleful of batter. Spread it thin in a circular motion. Drizzle oil around the edges.
Cook until the dosa turns golden and crispy. Flip if desired, though traditionally, it's cooked on one side.