Including multiple grains in our daily diet is always a healthier option than eating just one food grain. Being a rice eater, I consume major portion of rice in a day. Be it be rice or dosa, it has rice in it. So I feel sometimes that I should make my family & myself to have varieties of food items in our daily meals. Hence all the trials of using mixed cereals or lentils, vegetables or fruits in various dishes.
Here is one such trial which is really a healthy breakfast which has urad dal, rice, barley and ragi in it. You can also add cereal of your choice too. This dosa is not difficult to make. Like any other dosa, you can prepare batter previous night and serve your family with this the next morning.
Anyway Idli/dosa is a must have in any south Indian breakfast menu. So that purpose is served too!! Also please visit my other posts on dosas such as Neer dosa, Bread dosa, Cucumber neer dosa, plain dosa, Whole wheat- barley instant dosa, Odu dosa, Ripe banana Dosa, cucumber spicy dosa, Fenugreek/ menthe dosa, Carrot dosa...
Preparation time: 6-8 hours (Includes soaking and fermentation time)
Cooking time: 40 minutes
Serves: Around 20 dosas
Rice – 2 cups
Urad dal – ¾ cup
Horsegram – ¼ cup
Barley (Whole/ broken) – 1 cup, I used broken barley
Finger millet/ Ragi (whole/ flour) – 1 cup, I used Ragi flour
Salt – to taste
Ghee/ butter/ oil – to make dosas
- Wash rice, dal, horse gram, barley, finger millet (if using whole grain). Soak in water for 3-4 hours. Do not add Ragi flour at this point if using it.
- When it is done, wash and drain water completely. Grind to make smooth batter with a wet grinder or using a mixer. Add salt and ragi flour too while grinding for uniform mixing. Adjust the consistency to normal dosa batter by adding required water.
- Keep this batter covered in a vessel for 6-8 hours (or overnight).
- Next morning, heat an iron griddle or tava to make dosas.
- When it is hot enough, apply ghee or oil and spread a ladleful of batter on the griddle to make thin dosa.
- Cook covered for a minute. Now, apply ghee/ butter on top. Flip the dosa to roast other side for few seconds.
- Serve hot dosa from the griddle with choice of chutney or sambhar.
- I prefer serving with coconut chutney.
Dosa batter consistency
- The fermentation time varies from season to season. So adjust the required timing by grinding early or late.
- You can add other grains like wheat, jowar… Or also you can remove grain which is unavailable. Generally the ratio of Rice (mixed cereals) to urad dal should be maintained as 4:1 (or 3:1).
- If you are using whole barley & ragi, it takes bit more time to grind smooth.