Multigrain Dalia Dosa and Uttapam | Healthy Breakfast Recipe
Prepare healthy multigrain dalia dosa and uttapam with this easy recipe. A high-fiber, nutritious breakfast, lunch or dinner option perfect for weight loss and balanced diet.
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
1. Prefer to use fermented batter to make dosa or uttapam as they are more tastier and crisper in texture also easy to digest.
2. 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.
3. You can also stuffed dosa with the filling of your choice to make them more satisfying.
4. Fermented batter can be stored in the refrigerator for 4-5 days. Also you can ferment small batches according to your requirement.