
Multigrain Dosa Recipe
Let’s make some Multigrain Dosa Recipe. so what’s Multigrain Dosa? Today I’m going to show you a dosa batter recipe in which I will use 4 different lentils & some amaranth & nachni along with the rice. this dosa batter is super healthy & tastes good. I will show you the complete process from scratch & later we will prepare dosas with it. then I will share a few healthy breakfast options using the batter.
ABOUT Multigrain Dosa Recipe
Multigrain Idli Batter is a far healthier version of the traditional Idli batter that contains just urad dal and cream of rice.
The high fiber content of multigrain bread keeps cholesterol problems at bay as fiber does not allow cholesterol to get deposited in your arteries and clog them. This is why doctors often recommend that people with high cholesterol or heart ailments switch to multigrain bread.
But did you know that adding Dosa to your daily meals, means having a very nutritious dieet every day for your family? According to nutritional analysis, a single serving of dosa provides approximately 100-150 calories, an ample amount of proteins, and significant amounts of B vitamins, iron, and calcium.
Contrary to the general perception that rice and rice-related foods are not good for weight loss, dosa is a good food to lose weight especially when you customize it healthily. Dosa, one of the favorite breakfasts of the country, is rich in protein and fiber and keeps one full for a longer time
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High protein dosa batter
Ingredients:
- Ukhda chawal (idli rice) – 1 cup
- Urad dal (split black gram) – 1/4 cup
- Sabut hari moong dal (green gram dal) – 1/4 cup
- Peeli moong dal – 1/4 cup
- Toor dal (split pigeon peas) – 1/4 cup
- Rajgira (amaranth) – 1/4 cup
- Nachni (finger millet) – 1/4 cup
- Poha – 1/4 cup
- Methi dana (fenugreek seeds) – 1 tsp
- Hari mirchi (green chilies) – 2 nos.
- Adrak (ginger) – 1 inch
- Water as required Salt to taste
Method:
Wash all the grain, dals & millets together with fresh water, rinse at least 3-4 times or until the water is clear, and soak them for a minimum of 4-5 hours. After soaking, strain the water and just rinse with fresh water.
Transfer the soaked grains to a mixer grinder and add green chilies and ginger. Add very little water and grind to make a fine paste. Do not add too much water, as the batter or the paste has to remain thick, just like normal dosa batters. Grind in small batches if required.
Transfer the ground batter to a large vessel and keep it overnight in a warm place to ferment. After fermenting overnight, there is a rise in batter, and has increased in quantity, lightly mix the batter. Add salt to taste and mix it once.
Your healthy dosa batter is ready. It stays good in the refrigerator for several days if stored properly.
Remove the required portion at a time for making the dosa and not the entire batch.
https://foodifire.com/vegetable-upma-recipe/
Set a dosa pan on medium heat, spray some water to control the temperature of the tawa and wipe it with a cloth.
Add a spoonful of healthy dosa batter and spread evenly over the pan, do not hurry while spreading the dosa, let h batter dry a little bit and ghee as required.
Cook the dosa on medium-high heat until the color, changes to golden brown and it leaves the pan, use a utensil-friendly spatula and remove the dosa either by rolling it or folding it.
Your dosa is ready, serve it hot with the coconut chutney.

For coconut chutney
Ingredients:
- Nariyal (fresh coconut) – 1 cup
- Roasted chana dal – 1/2 cup
- Hari mirchi (green chillies) – 2-3 nos
- Jeera (cumin) powder – 1/2 tsp
- Salt to taste
- Kaali mirch (black pepper) powder – 1/4 tsp
- Water as required
- For tadka
- Oil 1 tsp
- Urad dal ½ tsp
- Chana dal ½ tsp
- Rai 1 tsp
- Dry red chilies 3-4 nos.
- Kadi patta 10-12 nos.
Method:
Add all the ingredients in a grinding jar and grind to make a fine chutney, add a little water while grinding to adjust the consistency, it should be fine and thick, and keep aside for giving tadka.

For tadka, set a pan on medium heat, add oil, further add urad dal & chana dal, stir & cook for a few seconds on medium flame. Further add rai, red chilies & kadi patta, stir & cook for a few seconds on medium flame.
The tadka is ready, pour the tadka over the chutney and mix well, our coconut chutney is ready. Keep refrigerated until used.

Multigrain Dosa Recipe
Course: American, Course, Drink4
servings24
hours5
minutes300
kcalIngredients
- High protein dosa batter
Ukhda chawal (idli rice) – 1 cup
Urad dal (split black gram) – 1/4 cup
Sabut hari moong dal (green gram dal) – 1/4 cup
Peeli moong dal – 1/4 cup
Toor dal (split pigeon peas) – 1/4 cup
Rajgira (amaranth) – 1/4 cup
Nachni (finger millet) – 1/4 cup
Poha – 1/4 cup
Methi dana (fenugreek seeds) – 1 tsp
Hari mirchi (green chilies) – 2 nos.
Adrak (ginger) – 1 inch
Water as required Salt to taste
- For coconut chutney
Nariyal (fresh coconut) – 1 cup
Roasted chana dal – 1/2 cup
Hari mirchi (green chillies) – 2-3 nos
Jeera (cumin) powder – 1/2 tsp
Salt to taste
Kaali mirch (black pepper) powder – 1/4 tsp
Water as requiredFor tadka
Kadi patta 10-12 nos.
Rai 1 tsp
Chana dal ½ tsp
Water as required
Dry red chilies 3-4 nos.
Oil 1 tsp
Urad dal ½ tsp
Directions
- Method Dosa
- Wash all the grain, dals & millets together with fresh water, rinse at least 3-4 times or until the water is clear, and soak them for a minimum of 4-5 hours. After soaking, strain the water and just rinse with fresh water.
- Transfer the soaked grains to a mixer grinder and add green chilies and ginger. Add very little water and grind to make a fine paste. Do not add too much water, as the batter or the paste has to remain thick, just like normal dosa batters. Grind in small batches if required.
- Transfer the ground batter to a large vessel and keep it overnight in a warm place to ferment. After fermenting overnight, there is a rise in batter, and has increased in quantity, lightly mix the batter. Add salt to taste and mix it once.
- Your healthy dosa batter is ready. It stays good in the refrigerator for several days if stored properly.
Remove the required portion at a time for making the dosa and not the entire batch. - Method For coconut chutney
- Add all the ingredients in a grinding jar and grind to make a fine chutney, add a little water while grinding to adjust the consistency, it should be fine and thick, and keep aside for giving tadka.
For tadka, set a pan on medium heat, add oil, further add urad dal & chana dal, stir & cook for a few seconds on medium flame. Further add rai, red chilies & kadi patta, stir & cook for a few seconds on medium flame.
. - For tadka, set a pan on medium heat, add oil, further add urad dal & chana dal, stir & cook for a few seconds on medium flame. Further add rai, red chilies & kadi patta, stir & cook for a few seconds on medium flame.
- The tadka is ready, pour the tadka over the chutney and mix well, our coconut chutney is ready. Keep refrigerated until used