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[PROS]
- Rich in dietary fiber due to the inclusion of multiple whole grain flours.
- Provides a good source of plant-based protein, especially with lentil flours like urad dal and besan.
- Offers a wider spectrum of essential vitamins and minerals compared to single-grain dosas.
- Can have a lower glycemic index, contributing to better blood sugar management.
- Naturally gluten-free if flours like rice, ragi, and jowar are chosen over wheat.
[CONS]
- Can be calorie-dense if consumed in large portions or prepared with excessive oil.
- Preparation time might be longer due to various flours and potential resting periods for the batter.
- Some specific flours might not be readily available in all geographical regions.
[DIETITIAN REVIEW]
This Mixed Flour Dosa is an excellent choice for a nutritious and balanced meal, effectively combining the benefits of diverse grains and legumes into a delicious package. Its high fiber and protein content promote satiety and stable blood sugar levels, while the blend of flours enhances micronutrient intake. Score: 8/10
| Ingredient | Qty |
|---|---|
| Rice Flour | 1/4 cup |
| Whole Wheat Flour (or Jowar/Ragi Flour) | 1/4 cup |
| Besan (Chickpea Flour) | 2 tbsp |
| Urad Dal Flour (or finely ground urad dal) | 1 tbsp |
| Semolina (Sooji) | 1 tbsp (optional, for crispiness) |
| Finely chopped onion | 1 tbsp |
| Finely chopped green chili | 1/2 tsp (or to taste) |
| Grated ginger | 1/2 tsp |
| Cumin seeds | 1/2 tsp |
| Salt | to taste |
| Water | approx. 1 to 1.5 cups (for batter consistency) |
| Oil (for cooking) | 1-2 tsp |
1. In a large mixing bowl, combine the rice flour, whole wheat flour (or jowar/ragi), besan, urad dal flour, semolina (if using), chopped onion, green chili, grated ginger, cumin seeds, and salt.
2. Gradually add water, whisking continuously to form a smooth batter without lumps. The consistency should be slightly thinner than typical pancake batter but thicker than traditional instant dosa batter, allowing it to spread easily. Let the batter rest for 15-20 minutes.
3. Heat a non-stick tawa or griddle over medium-high heat. Once hot, lightly grease it with a few drops of oil using a tissue or brush.
4. Pour a ladleful of batter onto the center of the tawa and quickly spread it outwards in a circular motion to form a thin, even dosa.
5. Drizzle a few drops of oil around the edges and over the dosa. Cook until the bottom turns golden brown and crispy, and the top surface appears cooked.
6. Gently loosen the edges with a spatula and fold the dosa in half or roll it up. Transfer the cooked dosa to a serving plate.
7. Repeat the process with the remaining batter, re-greasing the tawa lightly before cooking each subsequent dosa if needed. Serve hot immediately with your preferred sambar and chutney.