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<h2>Multigrain onion dosa with chutney</h2><p>Multigrain onion dosa is a delicious and nutritious variation of the traditional south Indian dish called dosa. Dosa is a type of thin and crispy crepe that is made with a fermented batter of rice and lentils. It is a popular breakfast food in south India. In addition to being nutritious, multigrain onion dosa is also very flavourful and enjoyable to eat. The combination of the crispy dosa and the spicy filling creates a unique and satisfying taste that is sure to delight the taste buds. It is a perfect breakfast food or snack that is sure to satisfy the appetite and provide a boost of energy.<br><strong>Table of content</strong><br>About multigrain onion dosa<br>Ingredients<br>Preparation for the batter and onion tomato chutney<br>How to make dosa<br>Pro tips<br>Quick recap</p><h2>About multigrain onion dosa and onion tomato chutney</h2><p>Multigrain onion dosa is made by adding a variety of grains and seeds to the dosa batter, such as oats, ragi, millets, and flax seeds. This adds a boost of nutrition and a unique texture to the dosa. The batter is then fermented and mixed with finely chopped onions and a variety of spices such as cumin, coriander, and mustard seeds.<br>The dosa is then cooked on a griddle or tawa until it is crispy and golden brown on both sides. It is often served with a side of chutney or sambar, as well as a filling of spiced potatoes or vegetables.<br>Multigrain onion dosa is a nutritious and satisfying meal that is high in protein, fibre, and a variety of vitamins and minerals. The addition of multigrain and seeds to the dosa batter adds a good source of fibre and nutrients such as iron, zinc, and B vitamins. The onions and spices add flavour and nutrition, making this dish a well-rounded and tasty meal.<br>On the other hand, Onion tomato chutney is a versatile condiment that can be served with a variety of Indian snacks such as samosas, vadas, idlis, and dosa. It can also be used as a spread on sandwiches or as a dip for chips. It is popular in South India and most commonly served with Idli and Dosa.<br>The chutney is typically made with a combination of sautéed onions and tomatoes, which are then ground to a smooth paste. It can be made spicy or mild to suit individual preferences.</p><h2>INGREDIENTS</h2><h3>For soaking </h3><ol><li><strong>¾ cup parboiled rice (Ukhad):</strong> You can take long-grain and short-grain rice as per your own taste, but in today’s recipe we are taking ukhad rice. Parboiled rice is a good choice for dosa because it has been partially boiled in the husk, which makes it less sticky than other types of rice and gives it a firmer texture.</li><li><strong>2 tbsp chana dal: </strong>Chana Dal (split Bengal gram), is high protein content and gives great texture and flavour to the dosa.</li><li><strong>2 tbsp urad dal: </strong>Split black lentils (urad dal) are commonly used to make dosa batter. They are known for their high protein content, which gives dosa its characteristic golden colour and fluffy texture. They also provide a rich, nutty flavour to the batter.</li><li><strong>2 tbsp yellow moong dal: </strong>Yellow moong dal is a rich source of protein, dietary fibre and various minerals, it is also known for its weight-loss benefits as it is low in calories and high in protein.</li><li><strong>2 tbsp tur dal:</strong> Toor Dal (split pigeon peas) is a good source of carbohydrates and protein which can help in fermenting the batter, resulting in a better texture and taste.<br><strong>2 tbsp split green moong dal:</strong> Moong dal (split green gram) can be used to make a healthier version of dosa, as it is low in calories and high in protein and vitamins.<br><strong>2 tbsp rajgira: </strong>Rajgira, also known as amaranth, is a grain that is commonly used in Indian cuisine. It is gluten-free and high in protein. Rajgira is also a good source of minerals such as iron and calcium.</li></ol><h3>For cooking </h3><ol><li>2 tablespoon butter </li><li>Gun powder</li><li>2 tablespoon chopped onion</li><li>½ teaspoon chopped green chilli</li><li>1 Teaspoon chopped coriander leaves</li></ol><h3>For onion tomato chutney</h3><ol><li>1 tbsp oil</li><li>1 tsp urad dal</li><li>1 cup diced onion</li><li>1 cup diced tomato</li><li>1 tbsp Kashmiri red powder </li><li>½ Inch ginger</li><li>2-3 garlic cloves</li><li>1 tsp tamarind pulp</li><li>Salt to taste</li></ol><h3>For tadka </h3><ol><li>2 Tsp oil</li><li>1 tsp mustard seeds</li><li>Few curry leaves</li></ol><h2>HOW TO MAKE MULTIGRAIN ONION DOSA</h2><h3>Batter for dosa</h3><ol><li>Take a bowl and add rice, chana dal, urad dal, yellow moong dal, green moong dal, tur dal, masoor dal, rajgira. Wash it with water and soak it for 4-5 hours</li><li>In a blender jar, add soaked lentils and rice and grind it into a fine paste. </li><li>Let it rest for 2-3 hours</li><li>Onion tomato chutney for dosa </li><li>Heat oil in a pan, add urad dal and saute. Add onion, ginger, garlic and saute it for 1 minute</li><li>Add tomato and cook for 2-3 minutes</li><li>Add red chilli powder and saute. Add tamarind paste, salt and mix well.</li><li>Grind it into a fine paste. For tadka, heat oil, add mustard seeds, curry leaves and let it splutter. Pour the tadka over the chutney</li></ol><h3>How to make dosa </h3><ol><li>Heat a griddle pan, spread the ladleful of batter into a circle. </li><li>Add butter and spread it, add onion, green chilli, gunpowder and spread it. </li><li>Sprinkle coriander leaves fold and serve hot</li></ol><h2>PRO TIPS</h2><ol><li>Soak the multigrain dosa batter overnight or for at least 6 hours to make it more fluffy and soft.</li><li>Add finely chopped onions, carrots, and other vegetables to the batter to make it more nutritious.</li><li>Mix the batter well to ensure that the ingredients are evenly distributed.</li><li>Heat the skillet or tawa before pouring the batter to make sure the dosa is cooked evenly.</li><li>Use a ladle to pour the batter on the skillet or tawa, spreading it out in a circular motion to form a thin and crispy dosa.</li><li>Add ghee or oil while cooking the dosa to ensure it is crispy and golden brown.</li><li>Cook the dosa on medium heat, flipping it over to cook both sides until golden brown.</li><li>Serve hot with chutney or sambar for a delicious and nutritious breakfast.</li><li>You can also add some seeds like flaxseeds, chia seeds, and sunflower seeds to the batter for more nutritional benefits.</li><li>Experiment with different types of multigrain flours to find a combination that you like.</li></ol><h2>QUICK RECAP OF THE MULTIGRAIN ONION DOSA RECIPE</h2><ol><li>In a bowl add rice, chana dal, urad dal, yellow moong dal, green moong dal, tur dal, masoor dal, rajgira. Pour water and soak it for 4-5 hours</li><li>In a blender jar, add soaked lentils and rice and grind it tinto fine paste. Let it rest for 2-3 hours</li><li>Heat oil in a pan, add urad dal and saute. Add onion, ginger, garlic and saute it for 1 minute</li><li>Add tomato and cook for 2-3 minutes</li><li>Add  red chilli powder and saute. Add tamarind paste, salt and mix well.</li><li>Grind it into a fine paste. For tadka, heat oil, add mustard seeds, curry leaves and let iyt splutter. Pour the tadka over the chutney</li><li>Heat a griddle pan, spread the ladleful of batter into a circle. </li><li>Add butter and spread it, add onion, green chilli, gunpowder and spread it . Sprinkle coriander leaves fold and serve hot</li></ol>

Multigrain Onion Dosa is a type of thin and crispy crepe that is made with a fermented batter of rice and lentils. 

Try The Healthy But Tasty Multigrain Onion Dosa With Chutney Recipe On Zeezest For A Wholesome Meal. Explore The Blend Of Flavors And Health Benefits In This Dish!

Healthy Multigrain Onion Dosa with Chutney Recipe | ZeeZest

Multigrain Onion Dosa with Chutney

Take a bowl and add rice, chana dal, urad dal, yellow moong dal, green moong dal, tur dal, masoor dal, rajgira. Wash it with water and soak it for 4-5 hours. 

In a blender jar, add soaked lentils and rice and grind it into fine paste.  

Add water in it and let it rest for 2-3 hours. 

Heat oil in a pan, add urad dal, onion, ginger, garlic, tomato and saute it for 1 minute. 

Add red chilli, tamarind paste, salt and mix well.

Grind it into a fine paste.  

Add salt in the batter before spreading over the pan.

Heat oil in a griddle pan, pour the batter. 

Spread the ladleful of batter into a circle. 

Add butter and spread it, add onion, green chilli, gunpowder and spread it . Sprinkle coriander leaves fold and serve hot.

Heat oil in a small non-stick pan, add mustard seeds, curry leaves and sauté.  

Pour the tadka over the chutney.  

Multigrain Onion Dosa is made with a fermented batter of rice and lentils. 

Multigrain Onion Dosa

multigrain onion dosa with chutney_seo

<p>A perfect breakfast option that is healthy as well as tasty, this oats, banana, and chocolate pancake is super easy to make. In North America, it is eaten as breakfast but one can have it any time of the day. It is served with various toppings like maple syrup, blueberries, bananas, strawberries and many more but is traditionally eaten with maple syrup and butter on top.</p><p><strong>Table of content</strong></p><ul><li>About </li><li>Types of breakfast</li><li>Ingredients</li><li>Preparation</li><li>Making</li></ul><h2>About Oats, Banana And Chocolate Pancakes</h2><p>The recipe for pancake was first recorded in 600 BC by a poet in Ancient Greece. Earlier it was made with wheat flour, honey, olive oil and curdled milk, which is different from what it is today. Originally, it was a flat cake which is made by frying on both sides in a pan. Today, the ingredients that go into the batter to make pancakes are egg (optional), wheat flour, milk, butter, salt, baking powder and sugar.<br>If you are health conscious, you can also use whole wheat flour, buckwheat flour, almond flour or coconut flour instead. <br>In today's recipe, we will also use oats which are a good source of a unique type of fibre which is beta-glucan. <br>Many types of breakfast are eaten in the world, which is also very different, so before this recipe, let's talk about the breakfast of the world.</p><h3>TYPES OF BREAKFAST</h3><p>While South Asians are used to hot savoury meals, breakfasts around the world can differ in their flavours and temperatures. </p><ol><li><strong>Japan: </strong>Breakfast in Japanese traditional homes includes steamed rice, miso soup, grilled fish, and a variety of side dishes such as tsukemono (Japanese pickle), nori (dried seasoned seaweed), and many more.</li><li><strong>England:</strong> English breakfast is a treat in itself, which consists of eggs, sausage, bacon, beans, mushrooms, tomatoes, hash browns and toast, and finally, without which English breakfast is incomplete, it is English tea.</li><li><strong>Korea: </strong>Breakfast in Korea usually consists of tofu and cabbage, rice, pickled vegetables, kimchi and soy-marinated beef.</li><li><strong>Turkey:</strong> The Turkish breakfast consists of bread, cheeses, olives, cucumbers, tomatoes, spicy Turkish sausages, honey, jams, omelette, and fruit, as well as baked dishes such as börek (filled phyllo pastry) and finally Turkish tea or coffee.</li></ol><h2>Ingredients For Oats, Banana Dark Chocolate Pan Cake Recipe</h2><h3>For Batter</h3><ol><li>1 Cup Oats Powdered </li><li>1 tsp baking powder </li><li>1 Mashed Banana</li><li>2 Tbsp Cocoa Powder</li><li>1 Cup Milk </li><li>2 Tbsp Maple syrup</li><li>¼ tsp cinnamon powder</li><li>A pinch of nutmeg powder</li><li>1 tbsp Coconut oil</li></ol><h3>For Cooking</h3><ol><li>2 tbsp butter</li></ol><h3>For Serving</h3><ol><li>Chocolate ganache</li><li>Banana slices</li><li>Strawberry </li><li>Maple syrup</li></ol><h2>How To Make Oats, Banana, And Dark Chocolate Pancakes</h2><ol><li>Take a bowl, add banana, milk, maple syrup, coconut oil and mix well</li><li>Now we will take another bowl and mix all the dry ingredients which are oats powder, baking powder, cocoa powder, cinnamon powder and a pinch of nutmeg powder (jayfal powder)</li><li>Now mix all the dry ingredients in the bowl of wet ingredients and leave it for 20-30 minutes</li><li>Now heat the griddle pan and apply butter on it with a brush, now pour the batter inside the pan with a ladle. Let it cook till you see bubbles on the top.</li><li>Now flip it to the other side and keep flipping till it turns golden brown from both sides.</li><li>After it becomes proper golden brown, take it out on a plate and put banana, and strawberries, along with chocolate ganache and maple syrup on top and serve it.</li></ol><h2>Quick Recap Of Oats, Banana, And Chocolate Pancake Recipe</h2><h2>Ingredients For Oats, Banana, And Dark Chocolate Pancakes</h2><h3>For Batter</h3><ol><li>1 Cup Oats Powdered </li><li>1 tsp baking powder </li><li>1 Mashed Banana</li><li>2 Tbsp Cocoa Powder</li><li>1 Cup Milk </li><li>2 Tbsp Maple syrup</li><li>¼ tsp cinnamon powder</li><li>A pinch of nutmeg powder</li><li>1 tbsp Coconut oil</li></ol><h3>For Cooking</h3><ol><li>2 tbsp butter</li></ol><h3>For Serving</h3><ol><li>Chocolate ganache</li><li>Banana slices</li><li>Strawberry </li><li>Maple syrup</li></ol><h2>Method To Make Oats, Banana And Chocolate Pancakes</h2><ol><li>In a bowl, add banana, milk, maple syrup, and coconut oil and mix well</li><li>In another bowl, add all dry ingredients and mix well</li><li>Add the dry ingredients to the wet ingredients and mix well. Rest it for 20-30 minutes </li><li>Heat a griddle pan, brush with butter, pour a ladle full of batter and cook until u see bubbles on top. </li><li>Flip and cook from another side until it turns golden brown in colour from both sides.</li><li>Serve, top with banana, strawberries, along with chocolate ganache and maple syrup</li></ol>

Pancakes are a popular breakfast item that is enjoyed by people all over the world.

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Oats Chocolate Dark Chocolate Pancake

Take a bowl and mix all the dry ingredients which are oats powder, baking powder, cocoa powder, cinnamon powder and a pinch of nutmeg powder

Now add all the wet ingredients which is maple syrup, mashed banana, milk and mix well. Leave it for 20-30 minutes    

Now heat the griddle pan and apply butter on it with a brush

Now pour the batter inside the pan with a ladle.   

Let it cook till you see bubbles on the top.

Now flip it to the other side, brush some butter on sides and keep flipping till it turns golden brown from both the sides.

After it becomes proper golden brown, take it out in a plate and put banana, strawberries, along with chocolate ganache and maple syrup on top and serve it. 

Oats Chocolate Pancake

oats banana dark chocolate pan cake_seo

<p>Ragi Ambali is a nutritious beverage from Karnataka. This healthy drink made using Ragi (Finger Millet). Ragi is a powerhouse of nutrients. It is rich in calcium, potassium, iron, amino acids, and dietary fibre. The addition of curd gives this drink a tangy flavour.</p><p>This nutritious drink can be had for breakfast or can be served to kids as a after school snack.</p><p>Ragi Ambali is a tasty and yummy superfood. </p>

Ragi Ambali is a nutritious beverage from southern India. Chef Ajay Chopra shares the recipe for this quick-to-make drink from Karnataka.

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Ragi Ambali 

In bowl, mix ragi flour with salt and cumin powder. Add water to it and mix well.

Boil water in a pan and add ragi mixture to it. Stir continuously. 

Add a pinch of asafoetida and chopped onions to it and cook for some time.

Switch off the flame, add curd and salt and mix well.

For tempering, heat ghee in a pan and add roasted cumin powder and curry leaves to it. 

Pour this tempering over the ragi soup, mix well and then add the lemon juice.

Remove in a bowl, garnish with coriander leaves and ghee and serve hot. 

Chef Ajay Chopra shares the recipe for the nutritious Ragi Ambali. 

Papad Pickles Aur Pyaala

Ajay Chopra

Ragi Ambali

ppp_ep 05_ragi ambali

<p>Black & White Leaf Idli is an idly cooked in any tree leaf. Here, the chef cooks / steams idlies in palash leaves. The idli batter is traditional i.e., consisting of rice and urad dal mixture that is fermented overnight. This batter is filled in leaves shaped like a cone or a bowl. The idli batter is white in colour so the idlies turn out white but to make black idlies, chef adds crushed charcoal powder to the batter. The crushed charcoal gives a smoky flavour to the idlies. Moreover, the palash leaves impart its unique taste and flavour to the idlies. </p><p>The soft, tender, smoky Black & White Leaf Idli served with coconut chutney and red chilli chutney is a combination to die for.</p>

Black & White Leaf Idli is idli cooked in any tree leaf. Chef Smit Sagar shares the recipe in detail.

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Black White Leaf Idli Recipe By Chef Smit Sagar | ZeeZest

Black & White Leaf Idli

Divide the idli batter in two separate bowls. Add crushed charcoal powder to one bowl and mix well.

Give the palash leaves a bowl like shape and fill some bowls with white idli batter and some with charcoal idli batter.

Steam the idlies in a steamer for 10-15 minutes.

Serve hot with coconut chutney and red chilli chutney. 

Chef Smit Sagar shares the recipe for Black & White Leaf Idli.

Taste Ki Gully

Smit Sagar

tkg_ep 10_black & white leaf idli

<p>Moonglet is a famous street food from Delhi. It is a vegetarian version of the popular egg omelette. Moonglet is made from yellow moong dal (yellow lentil) which is crushed and mixed with spices like ginger-garlic and green chillies and some veggies. Yellow moong dal is rich in proteins and fibres. So, this Moonglet is very nutritious.</p><p>You can have this delicious Moonglet for breakfast or as an evening snack. This vegetarian omlette is quite filling too.</p>

Moonglet is famous street food from Delhi. Chef Smit Sagar shares the recipe for this vegetarian omelette.

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Moonglet

In a mixer jar, grind together soaked split yellow moong dal and rice flour with a little bit of water of soaked lentils to make a smooth batter.

Remove this batter in a bowl and add ginger garlic paste, garam masala powder, turmeric powder, red chilli powder and mix well. Next add chopped onions, chopped capsicum, chopped tomatoes, fruit salt and water and mix well.

Heat oil in a pan and pour and spread the moonglet batter over it. 

Cover the pan and cook the moonglet for 5-6 minutes. Cut the moonglet in half and put some butter on it.

Transfer moonglet to a plate, garnish with chopped coriander leaves and chaat masala and serve hot.

 Chef Smit Sagar shares the recipe for Moonglet, a vegetarian omelette.

tkg_ep 05_moonglet

<p>Korean Omelette or Gyeran Mari is a rolled omelette made with eggs, carrots, bacon, and bell pepper. It is easy to make and serves as a tasty side dish. </p>

Korean Omelette or Gyeran Mari is a rolled egg omelette. This omelette is served as a side dish with a meal.

Savor A Fusion Breakfast Indulgence With The Korean Omelette Recipe Showcased On Zeezest. Enjoy A Flavorful Twist To Your Morning Routine With This Unique Recipe.

Fusion Breakfast Indulgence: Korean Omelette Recipe | ZeeZest

Korean Omelette

Chop the carrot, onion, bell pepper, spring onion and set aside.

Pan fry the bacon until golden brown and chop it into small pieces. 

In a bowl, whisk the eggs,chopped onion, carrot, bacon, spring onions, salt, pepper.

Pour bacon fat on a hot pan. Pour the egg mixture.

Roll the omelette and trasfer it to a plate. Cut the omelette and serve. 

Garnish with spring onion greens and serve. 

Korean Omelette or Gyeran Mari is a rolled egg omelette.

Simply Korea

korean recipes_korean omelette

<p>Dal Pakwan is a popular Sindhi breakfast dish. It is so popular that the Sindhi community celebrates Dal Pakwan Day!</p><p>Pakwan is a deep-fried, crisp, flatbread made with all-purpose flour and carom seeds. Dal is made with Bengal gram lentil and yellow lentils. The flatbread is crispy and crunchy and the dal is lightly spiced. </p><p>The crispy deep-fried pakwan, served with lightly spiced yellow dal, chopped onions, chopped green chillies and tamarind chutney is a heavenly combination. </p>

Dal Pakwan is a popular Sindhi breakfast dish. Chef Ajay Chopra brings the recipe of this Sindhi delicacy to your kitchen.

Experience The Harmonious Flavors In Chef Ajay Chopra's Dal Pakwan Recipe On Zeezest, Where Lentils And Crispy Bread Unite In A Symphony Of Taste. Do Try It Out!

Chef Ajay Chopra's Dal Pakwan Recipe | ZeeZest Recipes

Dal Pakwan

In a bowl add all-purpose flour, salt, carom seeds, oil, and mix well. 

Add water accordingly. Make a hard dough out of it. Pour oil over it and knead well.

Roll out the dough into thin sheets, shape them as you desire. Pierce the fork into the dough and make holes. 

Deep fry them in medium hot oil. 

Soak chana dal and moong dal. Boil them in a pressure cooker with salt, turmeric powder and whole red chilli. 

Now in a pan, cook for a while until moong dal is completely mashed. 

Add red chilli powder, dry mango powder, and roasted cumin powder.

Pour over hot ghee and give it a nice tempering. 

Take a plate, place pakwan, dal, chopped onions, coriander, tamarind chutney, chopped green chilli, ginger, lemon juice and serve. 

Chef Ajay Chopra shares the recipe for Dal Pakwan, a popular Sindhi delicacy.

breakfast Recipes

Multigrain Onion Dosa with Chutney

Oats Chocolate Dark Chocolate Pancake

Ragi Ambali

Black & White Leaf Idli

Moonglet

Korean Omelette