Learn how to make multigrain masala dosa Multigrain masala #dosa is a perfect healthy #breakfast filled with the goodness bajra, jowar, ragi, and oats. This dosa recipe is a healthier alternative to your favorite masala dosa without compromising on the taste. This crispy & light dosa recipe takes less time to prepare as there is no fermentation required and can be made whenever hunger strikes in. Stuffing contains paneer sautéed in onion and tomato which makes it more delicious and #healthy. This recipe contains: Bajra: Bajra is also known for controlling your cholesterol levels. This is because it contains a lot of fiber, which goes a long way in lowering the bad cholesterol in your bloodstream. Jowar: Jowar grains are found to be rich sources of calcium and magnesium, with both the minerals being extremely beneficial for the health of your bones. Ragi. – The ample amount of amino acids and antioxidants in ragi help the body relax naturally thus acting as a natural relaxant. Oats: Oats are rich in carbs and fiber, but also higher in protein and fat than most other grains. They are very high in many vitamins and minerals. Whole wheat flour: Whole-wheat flour contains several vitamins, including folate, riboflavin and vitamins B-1, B-3 and B-5. Urad dal: This dal is one of the richest sources of proteins and Vitamin B. Do let us know in the comment section below on how you like the dish. .
Multigrain Masala Dosa
- 1/2 cup wheat flour
- 1/2 Cup Oats ground to fine flour
- 1/2 cup jowar flour
- 1/2 Cup bajra flour
- 1/2 cup Ragi flour
- 2 Tbsp Black Gram Flour - urad dal atta
- 2 Tbsp Masoor dal ground to fine flour
- 1 1/2 tbsp oil
For the stuffing:
- 200 gm fresh crumbled paneer
- 100 gm finely chopped onions
- 90 gm finely chopped tomato
- 2 green chilles finely chopped
- 1/4 cup finely chopped coriander
- 2 sprigs of curry leaves
- 1 tsp oil
- 1/2 tsp jeera seeds
- 1 tbsp ginger- garlic paste
- 1/2 tsp haldi
- 1/2 tsp red chilli powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp garam masala
- 1/2 tsp salt
Method for the stuffing
Heat oil in a non-stick pan, add jeera seeds and let t splutter.
Once the seeds crackle, add onions, green chilies, curry leaves and saute on a medium flame for 3 to 4 minutes.
Add the tomatoes and cook for 3 to 4 minutes, stirring continously.
Add the salt, paneer and remaining masalas and cook for 5 to 7 minutes.
Add approx 2 tsp water to the stuffing and cook for another 5 minutes on medium flame. Remove from flame and keep aside.
Method for the Dosa
In a large bowl, add all the different flours, except oil and add approx 3/4 cup of water and mix together to make a lump free batter.
The batter should not be very thin.
Heat a non stick pan on medium heat.
Pour a ladle of batter in the center and quickly spread into a circle.
Add 1/4 tsp of oil around the entire dosa and let it cook for 1/2 minute or till you can see the edges leaving the pan.
Flip over and cook the other side for 1/2 minute.
Again flip over the dosa and spread approx 2 tbsp of the prepared stuffing on the half side of the dosa.
Flip the other side to make a half moon shape and cook again on both the sides till crispy.
Transfer to a serving plate and serve immediately.