Multigrain Tawa Masala Dosa Recipe

Name: Multigrain Tawa Masala Dosa
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Indian
Ingredients: 1 kg Rice; 500 g Urad Dal; 1 kg Yellow Moong Dal; 500 Grms Bajra Atta Millets Atta 500 Grms; 200 g Fenugreek Seeds; 100 g Salt; 1Kg Potato; 500 g Onion; 250g Green Chilli; 100G Oleo; 100 g Coriander Leaves; 100 g Curry Leaves; 20 g Turmeric Powder; 100 g Yellow Mustard Seeds

Indian cuisine · 210 calories

About this recipe

Multigrain Tawa Masala Dosa is a wholesome and delicious South Indian breakfast option, perfect for a family looking to enjoy a healthy yet flavorful dish. Made with a blend of nutritious grains such as rice, lentils, and millets, the dosa is crisp and golden, complementing the spiced potato masala filling. This recipe brings together balanced spices for a medium spice level, ensuring it's flavorful without being overpowering. Paired with chutneys or sambhar, this light yet satisfying dish is ideal for a weight-loss-friendly, vegetarian meal.

Ingredients

1 kg Rice
500 g Urad Dal
1 kg Yellow Moong Dal
500 Grms Bajra Atta Millets Atta 500 Grms
200 g Fenugreek Seeds
100 g Salt
1Kg Potato
500 g Onion
250g Green Chilli
100G Oleo
100 g Coriander Leaves
100 g Curry Leaves
20 g Turmeric Powder
100 g Yellow Mustard Seeds

Instructions

1. Wash and soak the rice, urad dal, moong dal, foxtail millet, and barnyard millet along with fenugreek seeds for 6-8 hours or overnight.
2. Drain the soaked ingredients and grind them into a smooth batter, adding a little water as needed. Cover and let the batter ferment in a warm place for 8-10 hours or until it doubles in volume.
3. For the potato masala, heat 1 tbsp oil in a pan. Add mustard seeds and let them splutter, then add curry leaves, green chili, and chopped onion. Sauté until the onion turns translucent.
4. Add turmeric powder, mashed potatoes, and salt to the pan. Mix well and cook for 2-3 minutes. Garnish with chopped coriander leaves and set aside.
5. To make the dosa, heat a tawa (griddle) on medium heat and lightly grease it with oil. Pour a ladle of the fermented batter onto the tawa and spread it thinly in a circular motion.
6. Cook the dosa on medium heat until the edges start to lift and the underside is golden and crisp. Do not flip.
7. Place a portion of the prepared potato masala on one side of the dosa and fold it over to form a semi-circle or roll.
8. Serve the Multigrain Tawa Masala Dosa hot with coconut chutney or sambhar for a complete breakfast.