Multigrain Dosa Batter is more like a permanent experiment for me! Every time I think I have it sorted, a new idea pops up and I change the ingredients again. Whatever I do though, I make sure the basic ingredients remain to some extent, so the soul of the recipe is retained.
Multigrain Dosa Served With South Indian Potato Curry & Guacamole
Traditional Dosa Batter
Clearly, the two most important ingredients in dosa batter are rice and urad dal (split black gram lentils). My mom suggests using the whole lentil instead of split. She says it gives a better flavor, but I could never tell the difference. She uses white rice (a variety called sona masuri) and she also adds a tablespoon of chana dal (split chickpeas) and a teaspoon of fenugreek seeds. Chana dal and fenugreek seeds bring in the extra flavor.
My Tweaks
In order to make this recipe more nutritious, I have experimented with various grains over the years. I have not been disappointed with any of those. So long as you keep a consistent base (rice, urad dal, chana dal and fenugreek seeds), you can throw in grains of your choice. The first thing I did was to change from white rice to brown. It not only added to the nutrition but helped make the dosa crisper. Yes!
Oats, Quinoa & Flax Seeds
For the most part, flax seeds go into almost any batter I make. I use milled flax seeds, so they blend easily and digest well. I use steel cut oats (or groats) as they are packed with nutrition. Quinoa is my latest addition to this batter. I used barley and millet earlier. I would recommend millet but not barley, as barley tends to make the dosa soft. Quinoa worked out great-not only does it add protein, but also gives a deeper color to the dosa (makes it look yummy). Interesting, huh?
Dosa Cupcakes
Paniyaram Pan
In addition to Multigrain Dosa you can also make yummy cupcakes with dosa batter called ‘Punugulu‘ or ‘Paniyaram’. There is a special pan for this purpose. Dosa (or idli) batter is mixed with chopped vegetables like carrots, chili peppers, cabbage, onion, cilantro and poured into these cups. It is then cooked on a stove top to make delicious, crispy punugulu. I do not own one of these pans, but I wanted to try baking them in my cupcake pan. It took me a couple of trials, but I ended up with perfect dosa cupcakes. It is very simple-spray avocado oil in the cups and spread evenly. Pour batter into the cups (to about half the cup). Preheat oven to 375 F and bake for 12 minutes. Allow it to cool before removing the cooked cupcakes.
Dosa Cupcakes
Dosa Batter is fermented – fermented foods are foods that have been through a process of lacto-fermentation in which natural bacteria feed on the sugar and starch in the food creating lactic acid. In addition to this, we use multiple grains and flax seeds that enhance the nutritional value significantly.
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Multigrain Dosa Batter
Equipment
Ingredients
- 1 Cup Urad Dal - Split Black Gram
- 1 Cup Brown Rice
- 1/4 Cup Quinoa
- 1/4 Cup Oats - Groats or Steel Cut
- 1/2 Teaspoon Fenugreek Seeds
- 2 Tablespoons Flaxseeds - Milled
- 1 Tablespoon Chana Dal - Split Bengal Gram
- 1 Teaspoon Sea Salt - Or to taste
- 1 Pinch Baking Soda - Optional
Instructions
- Gather all ingredients in the right quantities before you soak them.
- Transfer these to a container and fill sufficient filtered water for soaking- allow the ingredients to soak for 8 to 12 hours. Drain water, transfer soaked ingredients to a blender jar, add salt and baking soda and some fresh water to get the right consistency (ensure you have a reasonably thick consistency- you can add water later to dilute, if necessary)
- Transfer batter to a glass jar and leave it overnight in a warm place to allow batter to ferment. I ferment my batter in 'yogurt' mode in Instant Pot for 12 hours.
- Refrigerate fermented batter to prevent it from turning too sour. This batter can also be frozen, and it thaws well.
Amazing minus salt and baking soda t could be a healthy option for babies too
For sure. It is better to introduce new foods to infants before they turn age 3, since research indicates that babies that have been fed a greater variety of foods early on in their lives, tend to be adventurous to try out new cuisines, as adults. Thanks for reading and commenting, Shivranjani.
It’s healthy and tasty. Is there a way to include Ragi
Hi, I don’t see why not. Cooking is all about experimenting and finding a combo that suits your needs and taste. In Karnataka, we use ragi big time in several dishes, including ragi dosa and rotti. I suggest that you start with a few tablespoons of ragi (millets) and increase the quantity for subsequent batches. Let us know how that works out. Thanks for visiting and hope to see you back here soon.
Hi nice recipe
How many days can we store it in the refrigerator
Hi Sowmya, thanks for the compliment! This batter can easily stay in the fridge for 3-5 days (depends on how many times the fridge doors are opening/closing. Please let us know how it turned out for you.
Loved the dosa
Taste is almost like pesarattu
Added few onions and chilli powder and jeers to add extra taste
HI Sowmya, so thrilled that you took the trouble to come back and provide feedback. Glad you loved the dosa. The addition of chopped onions, chili powder and jeera must’ve really enhanced the taste. Please do check out our other recipes and let us know if you’d like us to feature anything in particular. Stay healthy and happy!
Hi there! I soaked all the grains but left it out soaking for 24 hours, mistakenly. I washed all the grains out 4-5 times thoroughly but the only thing that felt a bit slimy was the oats/flax meal. I think that should be ok since that’s the texture but wanted to be sure! Would you happen to know? Thanks
Hi BK, you are right – oats turn slimy if soaked for too long (especially the quick rolled variety). It should be ok to proceed.