Multigrain Dosa | Navadhanya Dosa Recipe

 Idli rice - 1/2 cup, Toor dal - 1 tbsp, Urad dal - 1 tbsp, Chana dal - 1 tbsp, Gren moong dal - 1 tbsp, Red kidney bean - 1 tbsp, Chana - 1 tbsp, Cow peas - 1 tbsp, Horse Gram - 1 tbsp, Pearl millet - 1 tbsp, Foxtail millet - 1 tbsp, Raw peanut - 1 tbsp,  Corn - 1 tbsp, Salt, Green chilli - 4, Hing - 1 tsp, Ginger - 1 inch, Cumin seeds - 2 tsp, Oil or Ghee


Get all the ingredients ready.

 In a large bowl take all grams with enough water and soak for 8 hours.
Drain off the water and transfer to a blender along with ginger, green chilli, cumin seeds and blend to slightly coarse paste adding water as required.
Transfer the batter into large mixing bowl, add hing and salt. Then, mix well making sure everything is combined well. Check for thick flowing consistency, add more water if required.
 Pour a ladleful of batter onto a hot tawa and spread gently and pour a oil or ghee over adai. Cook on the medium flame.
Now flip the dosa and cook both sides by pressing gently.
Multigrain Dosa | Navadhanya Dosa ready to serve with chutney.

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