Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, multi grain vegetable dosai. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
How to Make Multi Grain Dosa. Grind them with cumin, asafoetida and green chillies to a fluffy batter, using the water in which they were soaked. Beat the curds till smooth and stir in sugar and salt.
Multi grain vegetable dosai is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Multi grain vegetable dosai is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have multi grain vegetable dosai using 16 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Multi grain vegetable dosai:
- Make ready 4 c Rice
- Prepare 1 cup barley
- Take 1/2 cup whole moong
- Get 2 cup Whole urud dhal (Black gram without skin
- Make ready 1/2 cup Chanadhal
- Get 1/2 cup Pearl Millet
- Make ready 1/4 cup Fenu Greek
- Prepare 2 tbsp Yeast
- Make ready Vegetables:
- Prepare 1 cup Cucumber, thinly sliced
- Get 2 bell peppers, diced
- Make ready 1/4 cup ginger chopped
- Get 2 green chilies
- Make ready 1 cup beet root steam cooked and shredded
- Prepare as needed Oil
- Make ready to taste Salt
The different vegetables can be grated or chopped finely and added or pureed along with the batter. Multi grain Adai is a deliciously healthy, savoury and stomach filling snack served at breakfast. It goes well with lime pickle, mint-coriander coconut chutney or eaten with some chunks of jaggery. Today I will post how to make vegetable dosa recipe.
Instructions to make Multi grain vegetable dosai:
- Soak rice, dhals, millet, barley and fenu Greek in water– about 4 hours - Grind to make a smooth paste. I use idli grinder. Idli grinder gets stuck when vegetables are added
- You can set aside half the batter for making beet root dosai. Beet adds colour to dosai, makes it healthier. Add shredded beet. I use pre seasoned cast iron skillet for making Dosai. Make dosai over medium high heat.
- Grease the skillet. I dip paper towel in sesame seed oil to grease the skillet Spread a cup of fermented batter using a ladle. Make it thin for a crispy dosai. Cover, turn over the dosai after a minute or so to cook the other side, remove from the skillet when done –about two minutes
- I blend vegetables separately y in a blender. Then mix it with the batter, Ferment overnight at room temperature. Batter preparation may take 45 minutes. - If you want to make dosai on the same day, add yeast to the batter, ferment for a few hours in a warm place - Add salt to taste
- Serve with your favorite chutney-coconut, mint or tomato chutney or sambar - You may also stuff the dosai with potato curry
The Taj Mahal Hotel in Abids, Hyderabad is very old and famous. They are maintaining the taste for ages. I first visited the hotel in my childhood and had dosa and idli. Dosa is a widely known dish made with a fermented smooth batter made from a mixture of ground rice and black gram. Dosa is known by names like dose and dosai around the South depending on the state and language.
So that is going to wrap it up with this exceptional food multi grain vegetable dosai recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
