Karnataka

Multigrain dosa

Name: Multigrain dosa
Prep time: 14 h
Cook time: 40 min
Total time: 14 h 40 min
Yield: 4 servings
Cuisine: Modern Indian
Ingredients: 2/3 cup dosa rice rice; 1/4 cup urad dal (split black gram); 2 tbsp chana dal (split chickpeas); 2 tbsp moong dal (split yellow mung beans); 2 tbsp toor dal (split pigeon peas); 1/3 cup ragi flour (finger millet flour); 1/2 tsp fenugreek seeds; Water, for grinding; Salt, to taste; 2 tbsp for the tawa cooking oil (vegetable oil)

Rice, four dals and ragi in one batter. A dosa with a whole pantry inside.

40 minTime

11 gProtein each

mildSpice

14hPlan ahead. Soak for 14 hours first; the 40 minutes come after.

A dosa of many grains2 chapters · 1 min read

Make it your way

Grandma's wayMultigrain dosa with ragi.

The original

331kcalsame

11 gproteinsame

7 gfibresame

40minutessame

Multigrain dosa.

Per serving, worked out from the ingredient table.

Ingredients

Rice⅔ cup dosa rice

Urad dal (split black gram)¼ cup

Chana dal (split chickpeas)2 tbsp

Moong dal (split yellow mung beans)2 tbsp

Toor dal (split pigeon peas)2 tbsp

Ragi flour (finger millet flour)⅓ cup

Fenugreek seeds½ tsp

Waterfor grinding

Saltto taste

Cooking oil (vegetable oil)2 tbsp, for the tawa

Method

5 steps

1Soak rice, dals and fenugreek together for 6 hours.
2Grind to a smooth batter with water, stir in ragi flour and salt.
3Ferment 8 hours in a warm place.
4Spread thin on a hot tawa, drizzle oil and cook until crisp and brown.
5Fold and serve with chutney and sambar.

Serve it like this

Serve straight off the tawa, folded, with chutney and sambar in small bowls on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Multigrain dosa

Rice, four dals and ragi in one batter. A dosa with a whole pantry inside.

40 minTime

11 gProtein each

mildSpice

14hPlan ahead. Soak for 14 hours first; the 40 minutes come after.

A dosa of many grains2 chapters · 1 min read

Make it your way

Grandma's wayMultigrain dosa with ragi.

The original

331kcalsame

11 gproteinsame

7 gfibresame

40minutessame

Multigrain dosa.

Per serving, worked out from the ingredient table.

Ingredients

Rice⅔ cup dosa rice

Urad dal (split black gram)¼ cup

Chana dal (split chickpeas)2 tbsp

Moong dal (split yellow mung beans)2 tbsp

Toor dal (split pigeon peas)2 tbsp

Ragi flour (finger millet flour)⅓ cup

Fenugreek seeds½ tsp

Waterfor grinding

Saltto taste

Cooking oil (vegetable oil)2 tbsp, for the tawa

Method

5 steps

1Soak rice, dals and fenugreek together for 6 hours.
2Grind to a smooth batter with water, stir in ragi flour and salt.
3Ferment 8 hours in a warm place.
4Spread thin on a hot tawa, drizzle oil and cook until crisp and brown.
5Fold and serve with chutney and sambar.

Serve it like this

Serve straight off the tawa, folded, with chutney and sambar in small bowls on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Multigrain dosa

Make it your way

Ingredients

Method

Multigrain dosa

Make it your way

Ingredients

Method

Make it a meal