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# Multigrain Dosa Recipe
| | |
| --------------------- | ----------- |
| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Fermentation Time** | 8 hr |
| **Total time** | 8 hr 40 min |
| **Serves** | 4 litre |
Per litre.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 332 kcal |
| Carbohydrates | 57 g |
| Protein | 24 g |
| Fat | 1 g |
| Saturated fat | 0.2 g |
| Sodium | 11 mg |
| Potassium | 645 mg |
| Fiber | 18 g |
| Sugar | 3 g |
| Vitamin A | 61 IU |
| Vitamin C | 5 mg |
| Calcium | 98 mg |
| Iron | 7 mg |
## About
An easy and simple dosa recipe prepared with rice, lentils, cereals, and pulses with a balanced approach to protein and carbohydrates. In other words, **Multigrain Dosa** most commonly known as **Mixed dal dosa** is a perfect high-protein breakfast meal. In South India, the high protein dosa is compared more healthier than the traditional dosa recipes. It is mainly due to the fact that it offers a balanced meal with nutrients loaded in each bite.
There are many types of **Multigrain dosa recipes**. Typically, it is made with a combination of lentils and optional rice. However, the other common variation is to use lentils, cereals, and pulses with it. This makes it healthy and also gives a crisp texture to the dosa. The other most common way is to make it with just lentils and cereals. This is super healthy but may not be good in taste.
## 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)*
## Instructions
1. 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.
2. Rinse with enough water and soak for 6 hours.
3. After the dal have soaked well, transfer it to the mixer jar.
4. Grind to smooth batter adding water as required.
5. Transfer the batter to a large vessel and mix well with hand.
6. Cover and allow to ferment for 8 hours in a warm place.
7. After 8 hours, the batter would have doubled indicating it is well fermented.
8. Now mix the batter gently and use the batter to prepare dosa adding salt as required.
9. Spread the dosa batter on hot tawa.
10. roast the dosa adding little oil or ghee. roast until the dosa turns golden brown.
11. Finally, the Multigrain Dosa batter can be stored in the refrigerator for up to a week and used to make weekly breakfast.
## Step-by-step
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.
Spread the dosa batter on hot tawa.
roast the dosa adding little oil or ghee. roast until the dosa turns golden brown.
## Video
## Notes
* Firstly, adding sona masuri rice makes dosa crispy and tasty. if you are looking for soft dosa, then use idli rice.
* Also, if you have access to a grinder, use a grinder to grind the batter, as it makes the batter more fluffy.
* Additionally, soak the grains and dal well, or else it will be difficult to grind.
* Finally, the **Multigrain Dosa Recipe** tastes great when served with spicy chutney.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/multigrain-dosa-recipe-mixed-dal-dosa/](https://hebbarskitchen.com/multigrain-dosa-recipe-mixed-dal-dosa/)
