Fiber-Rich Multigrain Dosa

Step 1: Combine Grains

In a large bowl, combine 2 cups of rice, 1 cup of urad dal, 1/2 cup of black-eyed peas, 1/2 cup of kidney beans, and 1/2 cup of green moong dal.

Step 2: Wash and Soak

Wash the mixed grains thoroughly. Add 1 teaspoon of fenugreek seeds to the washed grains. Pour enough water to cover the grains and soak for 5-6 hours.

Step 3: Grind Batter

After 5-6 hours, drain the soaked grains. Transfer them to a mixer grinder and grind into a smooth batter, adding water gradually to achieve a thick, pourable consistency suitable for dosa.

Step 4: Ferment Batter

Transfer the ground batter to a large pot. Cover it and leave it to ferment overnight (approximately 8-12 hours) in a warm place.

Step 5: Prepare Batter for Dosa

The next morning, the batter should be well-fermented and slightly risen. Take out the desired amount of fermented batter into a separate bowl. Add salt to taste and a little water to adjust the consistency to be slightly thinner, which helps in making crispy dosas.

Step 6: Season Cast Iron Tawa

Heat a cast iron tawa (griddle) over medium-high heat. Drizzle a small amount of cooking oil onto the tawa and spread it evenly with a scrubber or cloth. Sprinkle a pinch of salt over the oiled surface.

Step 7: Clean Tawa

Using a tissue paper, wipe off the excess salt and oil from the tawa. This process helps in seasoning the tawa and prevents the dosa from sticking.

Step 8: Cook Dosa - First Side

Sprinkle a few drops of water on the hot tawa (it should sizzle and evaporate quickly). Pour one ladleful of the prepared dosa batter onto the center of the tawa and quickly spread it outwards in a circular motion to form a thin dosa.

Step 9: Add Oil and Cook

Drizzle a little cooking oil around the edges of the dosa. Cook for 2-3 minutes until the bottom turns golden brown and crispy, and the edges start to lift from the tawa.

Step 10: Serve Dosa

Gently lift the dosa from the tawa using a spatula. Fold it and transfer it to a plate. Serve hot with chutney or sambar.

• Properly seasoning a cast iron tawa is crucial for preventing the dosa from sticking and achieving crispiness.

• Adjust the batter consistency to be slightly thinner for crispier dosas.

• Overnight fermentation is key for a light and fluffy dosa texture.