Multigrain Dosa is a variation on Dosa, a popular South Indian crepe.
Ever since I was a kid, I have loved dosa! What’s not to love about this thin, savory, crispy crepe with delicious potato curry and coconut chutney? Just the thought of it, makes my mouth water. I remember being a picky eater and dosa was the only breakfast I would never kick up a fuss about. My mom always did her best to feed me different things for breakfast. Except for dosa, I would just push everything else around the plate and fill myself up with water. Now, of course, I enjoy a wide variety of breakfasts, but dosa still tops the list.
Dosa Batter
First and foremost, let’s talk about the batter. Traditional dosa batter is made with a combination of soaked black gram lentils and rice. You soak the grains overnight and grind it into a batter, which is then fermented. I add oats, flax seeds and other grains to this basic combination since it is way healthier and does not compromise the taste. There are several varieties of batter. My favorite version made with green mung, is Pesarattu. Another one I enjoy is ‘Rawa Dosa’, made with sooji (semolina) and buttermilk. ‘Neer Dosa’ is a popular dosa from Karnataka is made with just rice, salt and water.
Pesarattu With Coconut Tomato Chutney
Dosa Fillings
Egg Dosa
Secondly, you have the fillings. Just like with a crepe, you can fill your dosa with anything you fancy. My personal favorite is Masala Dosa, which has a filling of South Indian Potato Curry. I like to sprinkle Sesame Chutney Powder inside the dosa. It has a nice kick to it! I also cook egg with dosa, omelet on the inside and dosa on the outside. It makes the dosa softer but no less delicious. Then there’s the onion dosa which is filled with raw onions. Walk into a South Indian restaurant and you’ll be amazed at the varieties of dosa you’ll find!
Dosa Sides
Masala Dosa With Coconut Chutney
Last but not the least, are the sides. Typically, dosa is served with Coconut Chutney and Sambar. In addition to this, there could be other varieties of chutneys, like mint chutney or Tomato Chutney served on the side. I’ve tried mine with Guacamole and I loved it! Now, I never eat my breakfast without guacamole. We have a dish with mushrooms, Easy Colored Peppers & Mushroom Stir Fry, that goes great with dosa. Check it out.
Tip
In general, when cooking dosa, do not add oil before you spread the batter. Just make sure the pan is hot. Add oil after you spread the batter and roll the pan to ensure the oil spreads evenly. You don’t need to turn dosa over and cook the other side.
Dosa Batter is fermented – fermented foods are foods that have been through a process of lacto-fermentation in which natural bacteria feed on the sugar and starch in the food creating lactic acid. This multigrain version enhances the nutritional value significantly. This recipe is high in protein and fiber making it a good breakfast or snack.
While you’re here, don’t forget to check out some of our delicious dosas and other South Indian breakfast dishes!
- Pesarattu-Green Mung Crepe
- No Ferment Cabbage-Onion Dosa
- Vegetable Uthappam
- Plain & Veggie Multigrain Idli
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Multigrain Dosa
Ingredients
- 24 Ounces Multigrain Dosa Batter - 4 US Cups
Instructions
- Mix Multigrain Dosa Batter with filtered water to get the consistency of crepe mix. Click here for Multigrain Dosa Batter recipe.
- Heat a pan on medium heat. Add a few drops of oil. Ladle quarter cup of dosa batter and spread it thinly using the back of the ladle. Cook for 2-3 minutes till it starts turning slightly brown and transfer to a plate. Serve hot with South Indian Potato Curry or Coconut Chutney (or both).
Hi I just tried dosas on my new Le Creuset pan. A few were ok but the rest just kept sticking. Do you have any tips for this pan.
Hi Divya, thanks for writing to us. All cast ironware can be a little tricky to use until they are well seasoned. After that, there is really no going back – you will love them. Have you looked at Le Creuset’s website for pre and post use? https://www.lecreuset.com/care-and-use
Divya, cast iron pans are sort of temperamental but once they’re set the dosas turn out great.
I had the same problem and tried out different things but what worked best was to spread some oil on the pan, wipe it gently with a paper towel(you don’t want the oil floating around) the previous night and cover it with a lid. This lubricates the surface and helps make it sort of non stick.
The other thing you can do is to ensure the pan gets sufficiently hot before you spread batter for the first dosa- set the pan on medium flame and leave it for 7 to 8 minutes. Also try adding a few drops of oil and wiping with a paper towel after every 2 or 3 dosas.
As Malathy suggested, read through cleaning instructions carefully- that plays a key role in how your pan behaves.
Hi Malathy and Venu, tried this recipe and enjoyed it after a couple of changes I made to suit my liking. I found the dosa a little tough and dry as compared to regular dosa that has rice. So after making a couple, I decided to ask some yogurt and then it came out the way I liked it. Crisp on one side and soft on the other. Malathy mentioned that it could have been because I did not use my Preethi grinder and instead used my Vitamix to grind it. Perhaps. Will try that next time. Good, healthy recipe.
Jo, thanks for the feedback. I’ve found that dosa batter turns out better when blended with an Indian blender vs. Vitamix. Can’t figure out why since the blades seem similar. Adding yogurt is a great option. The texture will turn out similar to Akki Rotti – crisp on one side and soft on the other. I love the way our readers take a recipe, fiddle with it, and make it their own. Keep the comments coming!
This looks good however I use Multigrain Dosa Mix and it’s delicious. It’s easy to make and just takes 5 mins! You should try it!
It is great that you’ve found a brand that you like. For me, I prefer to make things from scratch, so I have full control of the ingredients that I am consuming. Also, it allows us to be conscious of the environment and avoid plastic/packaging waste.