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

  1. Heat oil in a non-stick pan, add jeera seeds and let t splutter.
  2. Once the seeds crackle, add onions, green chilies, curry leaves and saute on a medium flame for 3 to 4 minutes.
  3. Add the tomatoes and cook for 3 to 4 minutes, stirring continously.
  4. Add the salt, paneer and remaining masalas and cook for 5 to 7 minutes.
  5. 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

  1. 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.
  2. The batter should not be very thin.
  3. Heat a non stick pan on medium heat.
  4. Pour a ladle of batter in the center and quickly spread into a circle.
  5. 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.
  6. Flip over and cook the other side for 1/2 minute.
  7. Again flip over the dosa and spread approx 2 tbsp of the prepared stuffing on the half side of the dosa.
  8. Flip the other side to make a half moon shape and cook again on both the sides till crispy.
  9. Transfer to a serving plate and serve immediately.