Diwali Recipes

Monday, February 8, 2016

Multigrain Dosa Recipe | Multigrain Sprouts Dosa | Multigrain Recipes

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multigrain sprouts dosa
Millets have become a trend and the usage of millets in our daily cooking has been increased in the recent years.Now one can easily get ready made snacks, instant millet dosa flour, idli flour, dosa atta made out of millet flours in the shops.Even I use millets extensively in cooking and we usually consume more of millet bhakris instead of rotis for our dinner.I use millet flours rather than the whole millets, but my mom uses whole millets and includes them in her regular diet in various forms like salads, breakfast dishes like upma, dosa,idli and also in porridges. Check out another multigrain recipe - Multigrain Crackers in my blog.
multigrain dosa
Needless to say that this again is my mom's recipe where she used sprouted whole grains which adds more nutrition to the dosa.I am sure many of my readers know about my love for dosa, I have posted various varieties of dosa in my blog. If we prepare something which is our favorite as well as healthy then that dish is definitely a winner and this dosa recipe is definitely a winner for me.One can prepare this dosa using single millet like jowar, ragi or bajra but the usage of various millets in one recipe is good for me.This needs prior preparation as the grains need to be sprouted but the rest of the process- grinding,fermenting and preparing dosa is same as any other dosa.
multigrain sprouts dosa
Check out various healthy Dosa recipes in my blog:
For a complete range of Dosas, CLICK HERE.
multigrain dosa

Multigrain Dosa Recipe:
makes 15-16 dosas
Prep time: 30-40 mins | Cooking time: 5 mins/dosa |  Total time: 45 mins + soaking/sprouting time
Cuisine: South Indian | Category: Breakfast

1 cup Sorghum(Jowar) grains
1 cup Pearl Millet(Bajra) grains
1 cup Finger Millet(Ragi/Nachni) grains
1 cup Whole white Urad
1 tsp Fenugreek(Methi) seeds
Salt to taste

Water,to grind
Oil, to roast dosas


to prepare Dosa batter:
  • Soak the grains - (ragi,jowar and bajra) together for 8-10 hrs,drain the water,cover and keep in a dark place for a day or two until the sprouts are formed. Keep an eye after one day and let it sprout until you get desired length of the sprouts.
  • Soak whole white urad and fenugreek seeds for 4-5 hrs.
  • Wash the grain and dals properly and grind everything together to a smooth paste using enough water in the wet grinder for better results.The batter should neither be very thick like idli batter nor very thin.
  • Add enough salt to the ground batter just before removing the batter from grinder.Remove the batter into a larger container which gives enough room for the batter to rise.
  • Ferment the batter for 12-15 hrs at room temperature or keep it in oven in winters with light on for speeding up the process of fermentation.The fermented batter would be frothy and almost double in volume.
for making Dosa:
  • I am sure everyone knows how to make simple plain dosa,still I explain the process of making it for people who are not familiar with it.
  • If the dosa batter is taken out from refrigerator,take out the portion how much you need and let it come to the room temperature.
  • Mix the fermented dosa batter well.Check the consistency of dosa batter,it should be of pourable consistency,if needed add little water and mix well.
  • Pour a big ladle of batter onto a medium hot pan and spread it in the circular motion towards the outer edge to form a uniform round shaped dosa.Do not make this dosa either very thin nor very thick,if it is very thin your dosa will get hard once it is cold and if it is very thick it would become very chewy.
  • Pour 1 tbsp oil approx over it and cover it with a lid.
  • Let it roast on medium-high flame for 1-2 mins,remove the lid and increase the flame and roast for another 1 minute.Turn the dosa to the other side and fry for a minute and serve directly.
  • Reduce the flame for one minute and then start preparing the next dosa.Do not pour the batter on high flame,the batter will stick to the tawa.If you feel the tawa is over heated sprinkle some water over it before making next dosa.
Serve dosa with chutney of your choice like Coconut chutney / Peanut Chutney / Tomato-Onion Chutney and Sambar.

  1. Do not close the box with air tight lid while fermenting.Cover with a loose plate and once the dosa batter is fermented cover the box with air tight lid which helps in keeping the batter fresh for long.
  2. Always scoop out the required amount of batter from the box and keep the remaining batter refrigerated,do not mix the batter vigorously while removing it from the box.
  3. You can use soaked grains instead of sprouted grains but the sprouted grains makes these dosas more healthy.
  4. Smear the pan with a half sliced onion every time you make dosa which gives a nice flavor to dosa.
multigrain dosa


JET entrance exam said...

I came across your blog while looking for some Indian food blogs and liked a lot. How amazing! I will keep an eye on your post.


Wow! Really multi grain dosas are tastier and more healthier than other dosas. it is a very nice presentation with excellant snaps

Ayshwarya Singh said...

Looking very delicious and tasty Recipe, online food delivery restaurant

D said...

Can I use flour if the whole grain is not available?

prathibha Garre said...

@D You can give it a try, I think it should work.Grind urad and methi seeds first and add flour at the end and grind it and ferment. Plz try in a small batch as I cant guarantee the results.

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