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
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!! 🙂
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
Ferment overnight
Stir the batter, add water if needed to make a spreadable batter. adjust salt if needed.
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
Roll and serve hot with fresh coconut chutney!
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
Hey Ruchi,
What type of rice did you use? Long grain like basmati, short grain like poni/sona masuri, or parboiled?
I used regular basmati rice for this dosa
Hi Ruchi,
Should we add salt before keeping it for fermentation. Will this be better.
Thanks…
Yes…it always helps! 🙂
Dalia means cracked wheat….or roasted Chana dal
Dalia is cracked wheat.
This recipe calls for cracked wheat!
Dalia is cracked wheat
Daliya on the other hand is roasted Chana dal.
This recipe calls for dalia….cracked wheat
Some more recipe for lunch box madam plzzzz
Will post soon!
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
I use Ninja. You can find details on my ‘Products I use’ page on my blog.
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?
This recipe uses wheat dalia or cracked wheat NOT roasted Chana dal
Hi ruchi, is there any dosa recipe with you. In which we could use the wheat daliya. Actually I have lots stored in my kitchen. Wanted to use that..
Pls need your help
Thanks…
My recipe uses wheat dalia…too! 🙂
OMG…. I just soaked a huge amount of daliya (cracked wheat), before reading your comments..
Based on your picture, it looks like cracked wheat. Please confirm what it is and if cracked wheat should be OK?
Dalia is cracked wheat! 🙂
Hi ruchi…
Sorry still in doubt. About the wheat dalia or roasted chana dalia.
Because ruchi- To the comments of kalpana. You mentioned chana dalia
Can you pls help over this confusion
Sorry once again..
Thanks…
This recipe used cracked wheat/Dalia…not roasted Chana dal! 🙂
Clarified in the earlier response too…apologies for the confusion!
Thanks a lot ruchi…
I tried this today dear but the batter is so soft. When I a me the dosa it is hard to flip it cause it is so soft. I make my dosas ona great griddle. My Dalia was old. Could that cause this?
Did you use dalia or quick cooking bulgar…if yes that is the reason!
I’ve made the same mistake!!
How long can we keep this batter?
It will keep in the fridge for upto a week quite easily.