Multigrain Onion Dosa with Chutney Recipe By Chef undefined

Multigrain onion dosa with chutney

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.
Table of content
About multigrain onion dosa
Ingredients
Preparation for the batter and onion tomato chutney
How to make dosa
Pro tips
Quick recap

About multigrain onion dosa and onion tomato chutney

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.
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.
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.
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.
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.

INGREDIENTS

For soaking 

1. ¾ cup parboiled rice (Ukhad): 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.
2. 2 tbsp chana dal: Chana Dal (split Bengal gram), is high protein content and gives great texture and flavour to the dosa.
3. 2 tbsp urad dal: 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.
4. 2 tbsp yellow moong dal: 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.
5. 2 tbsp tur dal: 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.
   2 tbsp split green moong dal: 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.
   2 tbsp rajgira: 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.

For cooking 

1. 2 tablespoon butter 
2. Gun powder
3. 2 tablespoon chopped onion
4. ½ teaspoon chopped green chilli
5. 1 Teaspoon chopped coriander leaves

For onion tomato chutney

1. 1 tbsp oil
2. 1 tsp urad dal
3. 1 cup diced onion
4. 1 cup diced tomato
5. 1 tbsp Kashmiri red powder 
6. ½ Inch ginger
7. 2-3 garlic cloves
8. 1 tsp tamarind pulp
9. Salt to taste

For tadka 

1. 2 Tsp oil
2. 1 tsp mustard seeds
3. Few curry leaves

HOW TO MAKE MULTIGRAIN ONION DOSA

Batter for dosa

1. 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
2. In a blender jar, add soaked lentils and rice and grind it into a fine paste. 
3. Let it rest for 2-3 hours
4. Onion tomato chutney for dosa 
5. Heat oil in a pan, add urad dal and saute. Add onion, ginger, garlic and saute it for 1 minute
6. Add tomato and cook for 2-3 minutes
7. Add red chilli powder and saute. Add tamarind paste, salt and mix well.
8. 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

How to make dosa 

1. Heat a griddle pan, spread the ladleful of batter into a circle. 
2. Add butter and spread it, add onion, green chilli, gunpowder and spread it. 
3. Sprinkle coriander leaves fold and serve hot

PRO TIPS

1. Soak the multigrain dosa batter overnight or for at least 6 hours to make it more fluffy and soft.
2. Add finely chopped onions, carrots, and other vegetables to the batter to make it more nutritious.
3. Mix the batter well to ensure that the ingredients are evenly distributed.
4. Heat the skillet or tawa before pouring the batter to make sure the dosa is cooked evenly.
5. 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.
6. Add ghee or oil while cooking the dosa to ensure it is crispy and golden brown.
7. Cook the dosa on medium heat, flipping it over to cook both sides until golden brown.
8. Serve hot with chutney or sambar for a delicious and nutritious breakfast.
9. You can also add some seeds like flaxseeds, chia seeds, and sunflower seeds to the batter for more nutritional benefits.
10. Experiment with different types of multigrain flours to find a combination that you like.

QUICK RECAP OF THE MULTIGRAIN ONION DOSA RECIPE

1. 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
2. In a blender jar, add soaked lentils and rice and grind it tinto fine paste. Let it rest for 2-3 hours
3. Heat oil in a pan, add urad dal and saute. Add onion, ginger, garlic and saute it for 1 minute
4. Add tomato and cook for 2-3 minutes
5. Add  red chilli powder and saute. Add tamarind paste, salt and mix well.
6. 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
7. Heat a griddle pan, spread the ladleful of batter into a circle. 
8. Add butter and spread it, add onion, green chilli, gunpowder and spread it . Sprinkle coriander leaves fold and serve hot