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Multigrain Dosa Nashta | Dal Ki Chutney | Millets Recipe

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Multigrain Dosa Nashta | Dal Ki Chutney | Millets Recipe

South Indian Chutney Without Coconut

  • Suitable for vegetarian

Hi-Protein Dosa with Millets Breakfast.

  • Easy



Multigrain Dosa, Dal Ki Chutney 


For Batter

Bajra (बाजरा) – 2 tbsp

Jowar (जवार) – 2 tbsp

Chana dal (चना दाल) – ¼ cup

Urad Dal, skinless (उड़द धुली) – 2 tbsp

Moong dal, skinless (मूँग धुली) – ½ cup

Methi daana (मेथी दाना) – 1 tsp

Rice, any (चावल) – 1 cup


For Grinding 

Water (पानी) – 2 cups (approx)


For Cooking 

Ghee (घी) – as required 


Dal Ki Chutney (Paruppu Chutney)


Oil (तेल) – 2 tbsp

Asafoetida (हींग) – ½ tsp 

Toor dal (तूर दाल) – ¼ cup  

Coriander seeds (धनिया बीज) – 1 tbsp

Cumin (जीरा) – ½ tbsp 

Garlic cloves (लहसुन) – 10-12 nos

Baby Onions (छोटा प्याज़)- 12-15 nos  

Dry Red Chilli (सूखी लाल मिर्च) – 8-10 nos

Curry Leaf (कड़ी पत्ता) – a sprig 

Tamarind, seedless (इमली) – a small piece

Water (पानी) – a dash

Salt (नमक) – to taste

Turmeric (हल्दी) – ½ tsp

Sugar (चीनी) – 1 tsp


For Tempering

Oil (तेल) – 2 tbsp

Mustard Seeds (सरसों) – ½ tsp

Urad dal (उड़द धुली) – ½ tsp

Curry leaves (कड़ी पत्ता) – a sprig

Salt (नमक) – to taste




For Making Batter

running water. Rinse until the water runs clear.

Once washed, transfer all the ingredients to a large bowl and add enough water to cover them. Allow them to soak together for about 6-8 hours. Soaking helps soften the grains and legumes, making them more nutritious and easier to grind.

After the soaking time, drain the water. Now, transfer the soaked ingredients to a blender or wet grinder.

Grind the mixture to a smooth batter, adding water as needed to achieve a pouring consistency. The batter should not be too thick or too runny or too grainy

Once ground, transfer the batter to a large bowl and mix well to ensure even distribution of all the ingredients.

Stir the batter gently and add salt to taste. Mix well. The multigrain dosa batter is now ready to be used.


For Making Dosa

Heat a non-stick dosa tawa or griddle over medium heat. Once it is hot, take a ladleful of the multigrain dosa batter and pour it onto the center of the tawa.

Using the back of the ladle, spread the batter in a circular motion to form a thin dosa. Drizzle some oil or ghee around the edges of the dosa and allow it to cook.
Cook the dosa until the bottom turns golden brown and crispy.

Flip the dosa gently using a spatula and cook the other side for a couple of minutes until it also turns golden brown. Once cooked, transfer the dosa to a plate and repeat the process with the remaining batter.

Serve the multigrain dosa hot with your favorite chutney, sambar, or any accompaniment of your choice


For Paruppu Chutney

Heat a pan, drizzle some oil, and then add heeng. Now add chana dal and roast it for 2 to 3 minutes till it’s golden brown in colour. Stir frequently to avoid any burning.

Now add jeera, garlic, and sambar onions. Add dried red chillies and curry leaves. Roast the onions for 4 to 5 minutes. After that, let them cool down.

Blend everything together, gradually adding water as needed to achieve a smooth and slightly thick chutney consistency. Transfer it to a bowl.

To add some extra flavour, let’s add a south Indian tadka to the chutney. In a pan, heat some oil and add mustard seeds, urad dal, and curry leaves. Turn off the heat when the mustard seeds start to crackle.

Add the tadka to the chutney and mix them well. Paruppu chutney is ready to be served.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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