लोहे के तवे पर - बिना चिपके बनाया क्रिस्पी मल्टीग्रेन डोसा | High Protein Multigrain Dosa, Breakfast

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👉𝐑𝐄𝐋𝐀𝐓𝐄𝐃 𝐋𝐈𝐍𝐊𝐒:
INDIAN BURGER
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𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒
For Dosa Batter:
Rice(चावल) - 1 Cup
White Urad Dal(सफेद उड़द की दाल) - 1/4 Cup
Whole Green Gram(साबूत मूंग दाल) - 1/4 Cup
Pigeon Pea(अरहर दाल) - 1/4 Cup
Split Yellow Lentils( पीली मूंग दाल) - 1/4 Cup
Yellow Lentil(चना दाल) - 1/4 Cup
Flattened Rice(पोहा) - 1/4 Cup
Finger Millet(रागी) - 1/4 Cup
Fenugreek(मेथी दाना) - 1Tbsp
Green Chili (हरी मिर्च) - 3 to 4
Ginger(अदरक) - Some
Salt (नमक) - As Per Taste

For Garnish
Cottage Cheese(पनीर)
Red Chilli Powder(लाल मिर्च पाउडर)
Green Coriander(हरी धनिया)

✍🏻𝐑𝐄𝐂𝐈𝐏𝐄:
in a bowl, add Rice, Urad Dal, Green moong Dal, Yellow Moong Dal, Toor Dal, Chana Dal, Mustard Seeds, Poha and Fenugreek Seeds. Rinse with enough water and soak for 6 hours. After the dal has soaked well, then transfer it to the mixer jar. Add chopped Ginger and Green Chili. Grind and make a smooth batter by adding water as required. Transfer the batter to a vessel and mix well. Cover and keep to ferment for 8 hours in a warm place. After that, the batter would have doubled indicating it is well fermented. Now add Salt and mix the batter gently. Heat the dosa tawa and spread the dosa batter on the hot tawa. Roast the dosa adding a little oil or ghee. roast until the dosa turns golden brown.
Finally, the multigrain dosa batter can be stored in the refrigerator for up to a week and used to make weekly breakfast. You can also make Idli from the batter and enjoy it with Sambhar, Chutney, and Sauces.
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In a bowl, put some Rice, Urad Dal, Green moong Dal, Yellow Moong Dal, Toor Dal, Chana Dal, Finger Millet, Poha and Fenugreek Seeds. Rinse with enough water and soak it for 6 hours. When the pulses soaked the water well, pour it into the blender jar. Add some chopped Ginger and Green Chili. Grind it to make a smooth batter, add a little water if needed. Now, take out the batter into a bowl/vessel and mix it well. After this, cover it to ferment for 8 hours in a warm place. The batter would be doubled indicating that it is well fermented. Now, add some Salt and mix the batter gently. Heat the Dosa tawa and spread the Dosa batter on the hot tawa. Cook the Dosa adding a little oil or ghee. Cook until the dosa turns golden brown.
Finally, the multigrain dosa batter can be stored in the refrigerator for up to a week and can be used to make weekly breakfast. You can also make Idli from the batter and enjoy it with Sambhar, Chutney, and Sauces.
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लोहे के तवे पर - बिना चिपके बनाया क्रिस्पी मल्टीग्रेन डोसा | High Protein Multigrain Dosa, Breakfast
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