Multigrain Dosa Recipe | Mixed Dal Dosa | High Protein Dosa with detailed photo and video recipe. An extremely simple and easy dosa recipe prepared with a combination of rice, lentils, and pulses. Traditional dosa batter is made with just rice and urad dal, however, in this dosa recipe, it is extended with more lentils and pulses. It can be a perfect breakfast meal, especially due to the high protein offered by the combination of lentils.
Multigrain Dosa Recipe | Mixed Dal Dosa | High Protein Dosa with step-by-step photo and video recipe. Dosa recipes are the staple food of South India and are made typically for morning breakfast. These are typically made with a combination of rice and urad dal which is fermented overnight before it is cooked to a crisp soft dosa. However, the same dosa recipe can also be made with a combination of lentils and mixed dal dosa or multigrain dosa is one such simple recipe.
I have posted several dosa recipes on my blog till now. These are either instant recipes or follow the traditional dosa batter to produce either soft or crisp dosa recipes. Having said that, mixed dal dosa or multigrain dosa is one of a kind. Most of the traditional dosa recipes are rich in carbohydrates due to the use of rice in it. This is certainly good for morning breakfast. Yet if you need something high in protein for your next breakfast, mixed dal dosa is the perfect choice. Moreover, due to the use of other lentils, do not think there is any compromise on the taste. The batter yields a crisp textured dosa and particularly when served with any spicy chutney, you may like it even more. Do try this variant and I am certain that you would love it.
In addition, some more related and additional tips, suggestions, and variations to the multigrain dosa recipe. Firstly, in this recipe, I have added 3 cups of rice which would make it a crisp, tasty, and balanced meal. Yet, if you wish to cut down on the carbohydrate intake, you could just skip it and make it with just lentils. Secondly, once the batter is prepared, it is fermented naturally by resting it in a warm place. Naturally fermented mixed dal dosa batter is good for digestion. Yet you could add eno or baking soda to skip the fermentation. Lastly, I particularly prefer cast iron dosa tawa to make any fermented dosa. Yet you can use nonstick dosa tawa if you do not have a cast iron pan.
Finally, I request you to check my other related Dosa Recipes Collection with this post of Multigrain Dosa recipes. It mainly includes my other related recipes like Instant Wheat Dosa Recipe in 10 Minutes, Dosa Recipe, Rava Dosa Recipe, Besan Chilla Recipe, Oats Dosa Recipe, Poha Dosa Recipe, Broken Wheat Rava Dosa Recipe, Instant Semiya Dosa Recipe, Chana Dosa Recipe, Sprouts Dosa Recipe – Weight Loss Recipes. Further to these do visit my other related recipe categories like,
About Multigrain Dosa:
An easy and simple dosa recipe prepared with rice, lentils, cereals, and pulses with a balanced approach to protein and carbohydrates. In other words, Multigrain Dosa most commonly known as Mixed dal dosa is a perfect high-protein breakfast meal. In South India, the high protein dosa is compared more healthier than the traditional dosa recipes. It is mainly due to the fact that it offers a balanced meal with nutrients loaded in each bite.
There are many types of Multigrain dosa recipes. Typically, it is made with a combination of lentils and optional rice. However, the other common variation is to use lentils, cereals, and pulses with it. This makes it healthy and also gives a crisp texture to the dosa. The other most common way is to make it with just lentils and cereals. This is super healthy but may not be good in taste.
Video Recipe:
Recipe Card for Multigrain Dosa:
Multigrain Dosa Recipe | Mixed Dal Dosa | High Protein Dosa
Ingredients
- 3 cup sona masuri rice
- 1 cup black chana
- 1 cup lobia / black eyed pea
- 1 cup urad dal
- 1 cup mung beans
- 1 cup thin poha
- 1 tsp methi
- water, for soaking
- oil, for roasting
Instructions
- Firstly, in a large bowl take 3 cup sona masuri rice, 1 cup black chana, 1 cup lobia, 1 cup urad dal, 1 cup mung beans, 1 cup thin poha, and 1 tsp methi.
- Rinse with enough water and soak for 6 hours.
- After the dal have soaked well, transfer it to the mixer jar.
- Grind to smooth batter adding water as required.
- Transfer the batter to a large vessel and mix well with hand.
- Cover and allow to ferment for 8 hours in a warm place.
- After 8 hours, the batter would have doubled indicating it is well fermented.
- Now mix the batter gently and use the batter to prepare dosa adding salt as required.
- Spread the dosa batter on hot tawa.
- roast the dosa adding little oil or ghee. roast until the dosa turns golden brown.
- Finally, the Multigrain Dosa batter can be stored in the refrigerator for up to a week and used to make weekly breakfast.
Nutrition
How to make Mixed Dal Dosa with step-by-step photos:
- Firstly, in a large bowl take 3 cup sona masuri rice, 1 cup black chana, 1 cup lobia, 1 cup urad dal, 1 cup mung beans, 1 cup thin poha, and 1 tsp methi.
- Rinse with enough water and soak for 6 hours.
- After the dal have soaked well, transfer it to the mixer jar.
- Grind to smooth batter adding water as required.
- Transfer the batter to a large vessel and mix well with hand.
- Cover and allow to ferment for 8 hours in a warm place.
- After 8 hours, the batter would have doubled indicating it is well fermented.
- Now mix the batter gently and use the batter to prepare dosa adding salt as required.
- Spread the dosa batter on hot tawa.
- roast the dosa adding little oil or ghee. roast until the dosa turns golden brown.
- Finally, the Multigrain Dosa batter can be stored in the refrigerator for up to a week and used to make weekly breakfast.
Notes:
- Firstly, adding sona masuri rice makes dosa crispy and tasty. if you are looking for soft dosa, then use idli rice.
- Also, if you have access to a grinder, use a grinder to grind the batter, as it makes the batter more fluffy.
- Additionally, soak the grains and dal well, or else it will be difficult to grind.
- Finally, the Multigrain Dosa Recipe tastes great when served with spicy chutney.