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:
- Wash and soak the idli rice and urad dal in separate bowls for at least 4 hours or overnight.
- Drain the water from the rice and dal and grind them together in a blender or food processor until smooth.
- 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.
- Add water as needed to adjust the consistency of the batter. The batter should be thick but pourable.
- Cover the batter and let it ferment in a warm place for at least 8 hours or overnight.
- Heat a non-stick skillet or griddle over medium heat.
- Pour a ladleful of batter onto the hot skillet and spread it out into a thin circle.
- Cook the dosa for 2-3 minutes per side, or until golden brown and cooked through.
- 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!