Warm, richly spiced, and built for a satisfying meal, Multigrain Dosa Recipe | Mixed Dal Dosa | High Protein Dosa is a vegetarian south india dosa made with sona masuri rice, black chana, and lobia / black eyed pea in about 520 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 520 minutes
- Yield: 4 litre
- Category: dosa
- Cuisine: south india
Ingredients
- 3 cup sona masuri rice
- 1 cup black chana
- 1 cup lobia / black eyed pea
- 1 cup urad dal
- 1 cup mung beans
- 1 cup thin poha
- 1 tsp methi
- water (for soaking)
- oil (for roasting)
Method
- Firstly, in a large bowl take 3 cup sona masuri rice, 1 cup black chana, 1 cup lobia, 1 cup urad dal, 1 cup mung beans, 1 cup thin poha, and 1 tsp methi.
- Rinse with enough water and soak for 6 hours.
- After the dal have soaked well, transfer it to the mixer jar.
- Grind to smooth batter adding water as required.
- Transfer the batter to a large vessel and mix well with hand.
- Cover and allow to ferment for 8 hours in a warm place.
- After 8 hours, the batter would have doubled indicating it is well fermented.
- Now mix the batter gently and use the batter to prepare dosa adding salt as required.
- Spread the dosa batter on hot tawa.
- roast the dosa adding little oil or ghee. roast until the dosa turns golden brown.
- Finally, the Multigrain Dosa batter can be stored in the refrigerator for up to a week and used to make weekly breakfast.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
