September 22, 2018

Multigrain Dosa

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This morning when I was wondering and thinking what to make for breakfast, it suddenly struck to me , "why not make a multigrain dosa using the multigrain flour I have for making rotis ?"
Generally, I make wheat flour dosas instantly when I run out of ideas for a quick breakfast or a light dinner. So following the same procedure, I made these multigrain dosas and they were really yummy and tasty. Make them crisp or soft as per your liking and have it hot with some ghee / butter or chutney and / or molagapudi- gun powder mixed with gingelly oil.
A very sumptuous and filling breakfast.

This particular multigrain flour I used had wheat,barley, sorghum(jowar), maize(corn),soyabean,amaranth,singhada (water caldrop) and pearl millet (bajra) as the ingredients.

Preparation Time : 5 mins
Cooking Time : 3-4 mins per dosa
Complexity : simple

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2 cups multigrain flour / atta ( I used the patanjali brand - navratna atta)
1 tablespoon rice flour
finely chopped corriander and curry leaves
1-2 tsp cumin seeds
2 tsp pepper powder
1 tsp red chilli powder
1/2 tsp haldi powder
salt as needed
oil to roast the dosas.


Take the multigrain flour and rice flour in a wide mixing bowl and add enough water to form a lump free batter of dosa batter consistency . Whisk it really well to make sure there is not even a single lump else spreading the dosa will become challenging .
To this batter, add the haldi powder, chilli powder, curry leaves+ corriander , jeera/ cumin, salt and mix well. Let the batter rest for a few mins.

Heat a tawa/ griddle , spread a ladle full of batter like a dosa , drizzle some oil and let it cook until one side gets cooked well.If you wanr it crisp, let it remain on the tawa for some more time.

Flip over and cook the other side and serve hot with some chutney or molgapudi or even some plain ghee or butter is an awesome combination.

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