Meena's Taste Mantra

Multigrain Multi Millet Dosa | High Fiber

A highly nutritious breakfast option that can be made very quickly. Super delicious, full of heath - High Fiber Multigrain Dosa. We made this for breakfast today and served it with Molga Podi and Aavakai Pickle.

This is so tasty that Appa loves this. He is enjoying Amma's "Variety is the spice of life" funda atleast regarding different types of Dosas!!

Ingredients:

2 tblspn Rice Flour

2 tblspn Whole Wheat Flour

2 tblspn Rava | Semolina

2 tblspn Jowar Flour

2 tblspn Refiber Mixed Millet Flour

2 tblspn Fresh Dhania | Coriander leaves

2 Green Chillies, finely chopped

1 tspn Adrak | Ginger, finely chopped

1/2 tspn Rai | Mustard Seeds

1/2 tspn Urad Dal

1/2 tspn Oil, for tempering

Oil for Dosa

To taste Salt

Method:

In a mixing bowl add all the flours, freshly chopped dhania, green chillies, adrak and salt.
Add water and make a batter that is a bit thinner than the regular dosa batter consistency.
Prepare the tempering with 1/2 tspn oil, rai and urad dal and add to the multigrain dosa batter.
Place a non-stick dosa tava on the gas on a high flame and when the tava is hot, reduce the flame to medium.
Wipe the surface of the tava with a wet cloth and then pour the multigrain dosa batter. This batter is thin, so just make an outer circumference and then fill in the gaps. This batter cannot be spread with the ladle like the regular dosa batter.
After about 2 minutes, flip the dosa to the other side.
After a minute, the other side also would be cooked, flip it again and fold the dosa into half while on the tava itself and then transfer to the serving plate.
This will make 6 Dosas.
We had thisThis dosa can be served with Sambar, Podi | Chutney | Thogaiyal and/or Pickle.

We had this with Molga Podi. Please do try this nutritious dosa. You may add 2 tblsp equivalent of Ragi and Bajra.

We have used:

1. Refiber Mixed Millet Flour
2. Aashirwaad Select Sharbati Whole Wheat Atta

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.