Multigrain Dosa Nashta | Dal Ki Chutney | Millets Recipe
Multigrain Dosa Nashta is a wholesome and nutritious take on the traditional South Indian dosa, made using a blend of millets, lentils, and whole grains. Rich in fiber, protein, and essential nutrients, it’s an ideal choice for a healthy breakfast or brunch.Paired with Dal Ki Chutney, a protein-packed and flavorful side dish made from cooked lentils, spices, and tempering, the meal is both satisfying and balanced. This recipe promotes the use of ancient grains and millet-based cooking, making it suitable for those seeking a diabetic-friendly, gluten-free, or heart-healthy diet.Whether fermented overnight or made instantly using flour, this dish brings together taste and nutrition in a traditional yet modern format.
Ingredients
For Batter
- Bajra (बाजरा) – 2 tbsp
- Jowar (जवार) – 2 tbsp
- Chana dal (चना दाल) – ¼ cup
- Urad Dal, skinless (उड़द धुली) – 2 tbsp
- Moong dal, skinless (मूँग धुली) – ½ cup
- Methi daana (मेथी दाना) – 1 tsp
- Rice, any (चावल) – 1 cup
For Grinding
- Water (पानी) – 2 cups (approx.)
For Cooking
- Ghee (घी) – as required
Dal Ki Chutney (Paruppu Chutney)
- Oil (तेल) – 2 tbsp
- Asafoetida (हींग) – ½ tsp
- Toor dal (तूर दाल) – ¼ cup
- Coriander seeds (धनिया बीज) – 1 tbsp
- Cumin (जीरा) – ½ tbsp
- Garlic cloves (लहसुन) – 10-12 nos
- Baby Onions (छोटा प्याज़)- 12-15 nos
- Dry Red Chilli (सूखी लाल मिर्च) – 8-10 nos
- Curry Leaf (कड़ी पत्ता) – a sprig
- Tamarind, seedless (इमली) – a small piece
- Water (पानी) – a dash
- Salt (नमक) – to taste
- Turmeric (हल्दी) – ½ tsp
- Sugar (चीनी) – 1 tsp
For Tempering
- Oil (तेल) – 2 tbsp
- Mustard Seeds (सरसों) – ½ tsp
- Urad dal (उड़द धुली) – ½ tsp
- Curry leaves (कड़ी पत्ता) – a sprig
- Salt (नमक) – to taste
Instructions
For Making Batter
- running water. Rinse until the water runs clear.Once washed, transfer all the ingredients to a large bowl and add enough water to cover them. Allow them to soak together for about 6-8 hours. Soaking helps soften the grains and legumes, making them more nutritious and easier to grind.After the soaking time, drain the water. Now, transfer the soaked ingredients to a blender or wet grinder.Grind the mixture to a smooth batter, adding water as needed to achieve a pouring consistency. The batter should not be too thick or too runny or too grainyOnce ground, transfer the batter to a large bowl and mix well to ensure even distribution of all the ingredients.Stir the batter gently and add salt to taste. Mix well. The multigrain dosa batter is now ready to be used.
For Making Dosa
- Heat a non-stick dosa tawa or griddle over medium heat. Once it is hot, take a ladleful of the multigrain dosa batter and pour it onto the center of the tawa.Using the back of the ladle, spread the batter in a circular motion to form a thin dosa. Drizzle some oil or ghee around the edges of the dosa and allow it to cook.Cook the dosa until the bottom turns golden brown and crispy.Flip the dosa gently using a spatula and cook the other side for a couple of minutes until it also turns golden brown. Once cooked, transfer the dosa to a plate and repeat the process with the remaining batter.Serve the multigrain dosa hot with your favorite chutney, sambar, or any accompaniment of your choice
For Paruppu Chutney
- Heat a pan, drizzle some oil, and then add Heeng. Now add chana dal and roast it for 2 to 3 minutes till it’s golden brown in colour. Stir frequently to avoid any burning.Now add jeera, garlic, and sambar onions. Add dried red chillies and curry leaves. Roast the onions for 4 to 5 minutes. After that, let them cool down.Blend everything together, gradually adding water as needed to achieve a smooth and slightly thick chutney consistency. Transfer it to a bowl.To add some extra flavour, let’s add a south Indian tadka to the chutney. In a pan, heat some oil and add mustard seeds, urad dal, and curry leaves. Turn off the heat when the mustard seeds start to crackle.Add the tadka to the chutney and mix them well. Paruppu chutney is ready to be served.
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