Multigrain Dalia Dosa!

Posted

November 5, 2014


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Multigrain Dalia dosa brings you the best of both the worlds….healthy to eat and has a unique unparalleled flavor you will absolutely love..it’s what I call a total win-win! 🙂
Inspiration from Namita Tickare

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You can enjoy it plain,
Or jazz it up…

My daughter’s ‘Rava dosa style’….with a sprinkling of onions chopped dhania, green chillies and spicy podi!

You can even make small mini uttapams for kids lunch boxes… Any which way, they are sure to be a huge hit!

I find it difficult to choose which one I like best…they are all so delicious!! 🙂

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Method:
Soak I cup udad dal, 2 cups dalia and 1 cup rice along with a tsp of methi dana overnight.
Grind to a smooth thick paste

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Ferment overnight

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Stir the batter, add water if needed to make a spreadable batter. adjust salt if needed.

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Spread out on hot nonstick pan like any regular dosa, drizzle a few drops of oil, cook for 1-2 minutes on medium high heat

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Roll and serve hot with fresh coconut chutney!

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Note: Here is the pan I use to make my Dosas/Chilas

Other healthy variants of dosa you might like to try…
Brown Rice Dosa
Ragi Dosa
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24 comments on “Multigrain Dalia Dosa!

  1. May 3, 2014 Shalini

    Hey Ruchi,
    What type of rice did you use? Long grain like basmati, short grain like poni/sona masuri, or parboiled?

    Reply
    • May 5, 2014 ruchiairen

      I used regular basmati rice for this dosa

      Reply
    • June 29, 2015 Pooja

      Hi Ruchi,

      Should we add salt before keeping it for fermentation. Will this be better.

      Thanks…

      Reply
      • June 29, 2015 ruchiairen

        Yes…it always helps! 🙂

        Reply
  2. July 7, 2015 Kalpana

    Dalia means cracked wheat….or roasted Chana dal

    Reply
    • July 9, 2015 ruchiairen

      Dalia is cracked wheat.
      This recipe calls for cracked wheat!

      Reply
      • July 29, 2015 ruchiairen

        Dalia is cracked wheat
        Daliya on the other hand is roasted Chana dal.
        This recipe calls for dalia….cracked wheat

        Reply
  3. July 7, 2015 aalam

    Some more recipe for lunch box madam plzzzz

    Reply
    • July 9, 2015 ruchiairen

      Will post soon!

      Reply
  4. July 9, 2015 vaishali

    Hi Ruchi,

    Which grinder did you use for wet grinding( idly/dosa/chutney)? I am new to US and wanted to purchase so that i can try the new dosa recipe which you have shared.

    Thanks,
    Vaishali

    Reply
    • July 20, 2015 ruchiairen

      I use Ninja. You can find details on my ‘Products I use’ page on my blog.

      Reply
  5. July 20, 2015 Swati

    Hi! How do I use roasted chana dal as daliya? Should I just dry roast some chana dal and soak it? Can I use wheat daliya for this recipe?

    Reply
    • July 29, 2015 ruchiairen

      This recipe uses wheat dalia or cracked wheat NOT roasted Chana dal

      Reply

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