Dosa is a savory, South Indian crêpe that is served with a variety of fillings and sides. This multigrain version is far healthier, without compromising on the taste.
Course Batter
Cuisine Indian
Keyword Batter, indian crepe, Multigrain,, South Indian, Vegetarian
Special Diet No Added Sugar, Nut Free, Vegan, Vegetarian
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.
Notes
Use for Masala Dosa, Carrot Dosa, Egg White Dosa, or Dosa Cupcakes.*Use organic ingredients wherever possible