Multigrain dalia dosa and uttapam are a crispy and tasty meal recipe with the goodness of multigrain Dalia or broken wheat, rice and urad dal. It is one of the most trending healthy foods these days. This is a simple, quick, and very delicious meal that can be served at Breakfast, Lunch or Dinner time.
What is dosa and uttapam
Dosas or Indian crepes and uttapam or savoury vegetable pancakes are South Indian delicacies and staple food in South India. Nowadays, it is liked and enjoyed by everyone from any part of the country. Not only among Indians but also famous among Non-Indians too.
These dosa or uttapam recipes are crisp, healthy and delicious and can be enjoyed any time of the day – be it breakfast, lunch, dinner or snack time. Dosa can be served as a plain dosa or with a variety of filling to make them more satisfying.
Indian Dosa and Uttapam are now part of the famous restaurants worldwide. They are considered very healthy and appetizing and are made in different ways and with infinite filling possibilities.
About the recipe
The making of Multigrain dosa or uttapam is similar to the regular rice dal dosa or uttapam. They are a little crisper than regular dosas.
Serve them warm with coconut chutney or tomato chutney and sambhar. It is a wholesome meal that can be served at breakfast, lunch or dinner. You can also make small size mini uttapam for kid’s tiffin for a change and they will enjoy them.
Multigrain Dalia dosa or uttapam is a nutritious recipe rich in fibre and essential vitamins and minerals. This is a fermented version of the multigrain dosa or uttapam recipe. You can also make instant dosa with Dalia if in a hurry but after fermentation not only the taste but also its nutritional value increases. So, I prefer to make fermented Dalia dosa.
I mostly use my cast iron pan and iron griddle for making dosa or uttapam. They give a great result and crispier dosa every time. I am not in favour of using a non-stick pan or griddle in cooking.
Do give a try this healthy and delicious dosa or uttapam recipe and include it in your daily diet for getting a lot of health benefits.
Why this multigrain dosa or uttapam recipe
- Healthy and delicious
- Vegan
- Diabetic-friendly
- Low fat
- Quick-preparation
- Very few ingredients required
We can prepare IDLI, DOSA and UTTAPAM with the same batter just changing the consistency. You can make the batter in big batches and it stays good in the refrigerator for 4 to 5 days.
Fermented foods are easy to digest as they are already predigested by bacteria. They are high in nutritional value and promote good bacteria in our intestines.
Other Breakfast recipes you would like to try
Multigrain pancake with buttermilk
No cook amaranth seeds pudding
Besan chilla stuffed with paneer and veggies
Dalia also known as Cracked Wheat or broken wheat or burglar wheat is less processed with high nutritional values. They help in weight loss as well as balancing high blood sugar and blood pressure.
Step by step preparation of Multigrain Dalia Dosa and Uttapam
Preparation of batter
1.In a bowl add multigrain dalia, idli rice, washed urad dal, chana dal and methi dana.
2. Wash them a few times with clean water and then soak in enough water to cover it above 1 inch level. Leave it aside for 3-4 hours.
3.Now transfer half of the soaked dal mixture to the grinder with little water and half of the cooked rice. Grind it till it become thick smooth batter like consistency.
4.Transfer it to a big bowl. Grind rest of the mixture and transfer to the same bowl.
5.This batter should be medium thick in consistency. Now with the help of a spoon whisk this batter for about 2-3 minutes. Then cover it and place at a warm place for about 8-10 hours.(This will depend on the weather conditions, in summers it will take 8-10 hours but in winters this will increase to 12-14 hours.)
6.Once it fermented it becomes light and fluffy in texture. Mix the mixture once and separate half of the mixture in another bowl for uttapam.
Preparation of dosa
- In the rest of the half mixture add salt, heeng and little water to make it thin pouring consistency.
2.Now heat an cast iron griddle or an iron tawa on medium high heat, grease it with oil and rub with a small piece of onion.
3. Once griddle is heated well, lower the heat to low setting and pour a big ladle full of batter and spread it in a thin circle shape. Increase the heat to medium high. Sprinkle a little oil or ghee on the dosa and cook it till the upper portion become dry and it also start leaving the tawa from corners. Remove it gently from tawa, fold it and transfer to a plate. Serve with hot sambhar and coconut chutney.
4. Make rest of the dosa in the similar manner.
Making of uttapam.
1.n the remaining thick batter add little salt and pinch of heeng, mix well. Now pour a ladle full of batter on the tawa, very lightly spread it. Sprinkle finely chopped mix vegetable on the top. Sprinkle few drops of oil around the corner.
2. Cook it on low medium flame till the upper part become dry .Gently flip it and cook the other side for a minutes or two.
3.Transfer to a plate and serve with hot sambhar and coconut chutney.
Serving suggestions
Serve warm crispy dosa with coconut chutney or tomato chutney and sambhar at breakfast, lunch or dinner. Vegetable uttapam can be packed in the tiffin.
Tips and tricks
- Prefer to use fermented batter to make dosa or uttapam as they are more tastier and crisper in texture also easy to digest.
- Proper fermentation is necessary for a nice crisy dosa. So, at least ferment the batter for 8-10 hours in summers and 10-12 hours in winter.
- You can also stuffed dosa with the filling of your choice to make them more satisfying.
- Fermented batter can be stored in the refrigerator for 4-5 days. Also you can ferment small batches according to your requirement.
Recipe card
How To Make Multigrain Dalia Dosa And Uttapam
Ingredients
For Making Dosa and uttapam batter
- 125 gm multigrain dalia
- 100 gm idli rice
- 50 gm whole washed urad dal
- 2 tbsp chana dal
- 1 tsp methi dana
- 1 cup cooked rice or poha soaked in water
For making Dosa
- Half of the fermented batter
- 1 pinch heeng
- ½ tsp salt
For making Uttapam
- Half of the fermented batter
- 1 small sized carrot grated
- 1 medium sized shimla mirch chopped
- 1 medium sized onion chopped
- 2 tbsp coriander leaves chopped
- ½ tsp salt
- 1 pinch heeng
Instructions
How to make batter for dosa and uttapam
- In a bowl add multigrain dalia, idli rice, washed urad dal, chana dal and methi dana.
- Wash them a few times with clean water and then soak in enough water to cover it above 1 inch level. Leave it aside for 3-4 hours.
- Now transfer half of the soaked dal mixture to the grinder with little water and half of the cooked rice. Grind it till it become thick smooth batter like consistency.
- Transfer it to a big bowl. Grind rest of the mixture and transfer to the same bowl.
- This batter should be medium thick in consistency. Now with the help of a spoon whisk this batter for about 2-3 minutes. Then cover it and place at a warm place for about 8-10 hours.(This will depend on the weather conditions, in summers it will take 8-10 hours but in winters this will increase to 12-14 hours.)
- Once it fermented it becomes light and fluffy in texture. Mix the mixture once and separate half of the mixture in another bowl for utappam.
Making of multigrain dosa
- In the remaining mixture add little water and salt to make it thin pouring consistency.
- Now heat an cast iron griddle or an iron tawa on medium heat, grease it with oil and rub with a small piece of onion.
- Once griddle is heated well, lower the heat to low setting and pour a big ladle full of batter and spread it in a thin circle shape. Increase the heat to medium high. Sprinkle a little oil or ghee on the dosa and cook it till the upper portion become dry and it also start leaving the tawa from corners. Remove it gently from tawa, fold it and transfer to a plate. Serve with hot sambhar and coconut chutney.
- Make rest of the dosa in the similar manner.
Making of multigrain uttapam.
- In the remaining thick batter add little salt and pinch of heeng, mix well. Now pour a ladle full of batter on the tawa, very lightly spread it. Sprinkle finely chopped mix vegetable on the top. Sprinkle few drops of oil around the corner.
- In the remaining thick batter add little salt and pinch of heeng, mix well.
- Now pour a ladle full of batter on the tawa, very lightly spread it. Sprinkle finely chopped mix vegetable on the top. Sprinkle few drops of oil around the corner.
- Cook it on low medium flame till the upper part become dry . gently flip it and cook the other side for a minutes or two.
- Transfer to a plate and serve with hot sambhar and coconut chutney.
Video
Notes
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