Protein Rich Multi Dal and Grain Dosa

With five lentils, two grains this is a delicious dosa that is also full of nutrition!

Course Main Course

Cuisine South Indian

Keyword dosa, high protein

Prep Time 20

Soaking time + fermenting time ( 7-8 hours) 4

¼ cup moong dal
¼ cup toor dal
¼ cup channa dal
¼ cup green gram
¼ cup urad dal
¼ cup millets I used samai millet - any other millet of choice can be used. If using ragi, the colour of dosai may be slightly darker
½ cup idli rice
1 tsp fenugreek
salt to taste
oil to make dosais

Add all lentils and grains, fenugreek into a bowl. Rinse several times until the water runs clear.
Soak in enough water for 4-5 hours.
Grind to a smooth paste in a mixie ( or a grinder).
Add salt and ferment overnight or until the batter slightly rises and becomes fluffy. It can take between 6 hours to overnight depending on where you live.
Once the batter is ready, check salt and dilute as required to dosa batter consistency.
Make dosais as usual, adding oil. These dosais are slightly yellow in colour and are crispy - so you can add enough water and oil.