Chicken tempura is really popular on Iftar table these days and served with sauce. ...

Beet bourguignon is gluten-free and it tastes lovely with kidney beans and soya chunks. K...

Cover the shells with the tomato sauce and top with the reserved cheese. It is perfect fo...

Coconut chutney is a simple dish made with coconut, garlic, green chillies and spices. Th...

A traditional dish from telangana made as evening snack. Sarva pindi is a savory pancake ...

This bread truly unravels the mystery of the vast desert expanse. The word 'khoba' means ...

Multigrain Dosa Adai Recipe, How To Make Multigrain Dosa Adai Recipe

Name: Multigrain Dosa Adai
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4

Multigrain Dosa Adai is a perfectly nutritious breakfast recipe with no compromise in taste.

About Recipe

How to make Multigrain Dosa Adai

(6 ratings)

0 reviews so far

Prep time
10 mins

Cook time
10 mins

Total time
20 mins

Author : Vahchef
Main Ingredient : Urad dal

Servings : 4 persons
Published date : October 27, 2018

Ingredients used in Multigrain Dosa Adai
• Toor dal (soaked) - 1/2 cup.
• Urad dal (soaked) - 1/2 cup.
• Chana dal (soaked) - 1/2 cup.
• Rice (soaked) - 1/2 cup.
• Dry red chilies (soaked) - 6 number.
• Sweet corn - 1/4 cup.
• Carrot - 1/4 cup.
• Beans - 1/4 cup.
• Desiccated coconut powder - 1/4 cup.
• Sesame seeds - 2 tablespoons.
• Hing - 1/2 tea spoon.
• Pepper corn - 1 tea spoon.
• Cumin seeds - 1 tea spoon.
• Curry leaves - 3 springs.
• Onion (chopped) - 1 number.
• Dry red chilies - 8 number.
• Garlic - 4 cloves.
• Tamarind (small lemon size) - 1 number.
Method:
Preparation of Dosa: Take all soaked ingredients (Toor dal, chana dal, urad dal, rice, dry red chilies) in a bowl, add sweet corn, carrot, beans, desiccated coconut powder, sesame seeds, Hing, peppercorn, cumin seeds, curry leaves, chopped onion and grind to a fine paste (i.e., to a dosa batter consistency). Later transfer this to a bowl, adjust salt and water accordingly to get the preferred consistency. Heat pan, pour a ladleful of batter, spread evenly and roast on both sides till they turn light brown in color. Preparation of Chutney: Blend dry red chilies, garlic, tamarind to acoarse paste. Temper with hot oil and serve it with prepared multi-grain dosa adai.