Dosa multigrain

To make multigrain dosa, you will need:

• 1 cup idli rice
• 1/2 cup urad dal
• 1/4 cup ragi flour
• 1/4 cup foxtail millet flour
• 1/4 cup jowar flour
• 1/4 cup finger millet flour
• 1/4 cup green gram dal
• 1 teaspoon fenugreek seeds
• 1 teaspoon salt
• Water as needed

Here are the steps:

1. Wash and soak the idli rice and urad dal in separate bowls for at least 4 hours or overnight.
2. Drain the water from the rice and dal and grind them together in a blender or food processor until smooth.
3. Add the ragi flour, foxtail millet flour, jowar flour, finger millet flour, green gram dal, fenugreek seeds, and salt to the ground rice and dal.
4. Add water as needed to adjust the consistency of the batter. The batter should be thick but pourable.
5. Cover the batter and let it ferment in a warm place for at least 8 hours or overnight.
6. Heat a non-stick skillet or griddle over medium heat.
7. Pour a ladleful of batter onto the hot skillet and spread it out into a thin circle.
8. Cook the dosa for 2-3 minutes per side, or until golden brown and cooked through.
9. Serve hot with your favorite chutney or sambar.

Here are some tips:

• You can use a ready-made multigrain dosa mix instead of grinding your own batter.
• If you don't have time to let the batter ferment overnight, you can speed up the process by letting it sit in a warm place for 4-6 hours.
• If the batter is too thick, add a little more water. If the batter is too thin, add a little more rice or dal flour.
• To make a gluten-free dosa, use gluten-free flours such as ragi flour, foxtail millet flour, and jowar flour.
• You can also add other vegetables or spices to your dosa batter, such as chopped onions, tomatoes, or green chilies.
• Enjoy your multigrain dosa hot with your favorite chutney or sambar!