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Multigrain Dosa ¦ Protein Dosa

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Protein dosa, I named so because the ingredients I used here are pulses. A very nutritious dosa, which is full of protein and other vital nutrients.

This is my own lockdown recipe, when dosa rice was not available to prepare any other recipes. This is a no ferment dosa recipe. You can add whatever grains or pulses you have. 




So let's get started.. 


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Multigrain dosa ¦ Protein Dosa

Yield: 15-20 dosas
Author: Namitha Shenoy
Prep time: 8 H & 30 MCook time: 5 MTotal time: 8 H & 35 M
A protein rich and no ferment dosa prepared using pulses

Ingredients:

  • Soybean - ½ cup
  • Black-eye pea (Lobiya) - ½ cup
  • Green gram (Moong) - ½ cup
  • Red Chana - ½ cup
  • Masoor or Masoor dal - ½ cup
  • Black gram (Urad) - ½ cup 
  • Flaxseeds - ½ cup
  • Salt to taste 
  • Oil for frying the dosa

Instructions:

  1. Wash all the ingredients except salt and oil.
  2. Soak for 4-5 hrs or overnight. 
  3. Next day grind to a smooth batter and transfer to a large bowl. 
  4. Add salt and mix well. 
  5. Heat a tawa. Pour a ladle full of batter in the center and gently spread. (spread it thick or thin as per your preference) 
  6. Put oil on the sides. Cover and cook for a minute. 
  7. Now open the lid and gently flip. Cook for another 2 minutes. 
  8. Once done, remove from the tawa. Continue the same with the remaining batter. 
  9. Serve hot with coconut chutney or pickle or chutney podi with ghee. 

Notes:

You can also add Rajma, chickpea, sabudana, ragi, wheat and rice to the above ingredients. 
  If you want crispy dosa, let the batter ferment for 2-3 hrs.
If the batter is more, you can store it in fridge without adding salt.
Created using The Recipes Generator

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