Dosa are southindia's favorite breakfast . Every southindian will love to have either idly or dosa for their breakfast with any chutney or sambar. This multigrain dosa will be a healthier option for breakfast.
I had already posted the multigrain paniyaram , check the recipe here.
Ragi contains the valuable aminoacid methionine. Thinai contains vitamin E . Sorghum is a rich source of fiber and vitamin B complex.
Parboiled rice – 1 cup
Finger millet ( Ragi ) – 1 cup
Foxtail millet ( Thinai ) – 1 cup
Sorghum ( cholam ) - 1 cup
Urad dhal - ¼ cup
Fenugreek – ½ tsp
Soak rice and grains for two hours.
Grind into a smooth batter along with required salt and allow to ferment for overnight.
Heat the griddle and pour a laddle full of batter and spread into a thin dosa.
Sprinkle a spoon of oil and cook on both sides.
Serve with chutney or sambar.