Multi-Grain Dosa

Name: Multi-Grain Dosa
Cuisine: Indian
Ingredients: 1 cup Cooked Rice; 1 Cup Green Gram Dal; 1/2 cup Masoor Dal; 1/2 cup Urad Dal / spli blak gram; 1/2 Cup Toor Dal; 1/2 Cup Rajma; 1 large Onion; 5 Green Chilli; 2 inch piece Ginger; a handful Curry leaves; 2 tblspn or to taste Chilli powder; 1/2 tsp Asafoetida / Hing; to taste Salt; as needed Oil for making dosa; 1/2 cup chopped tomatoes; 1/4 cup grated coconut; 1 tbsp oil; 1/2 tsp chana dal (split bengal gram); 1/2 tsp urad dal (split black lentils); 4 whole dry kashmiri red chillies, broken into pieces; 5-6 curry leaves (kadi patta); 8 shallots (madras onions), peeled; to taste salt

Priyanka Netikunta @cook_15576242

Hyderabad

Brunch, for me, is an extended breakfast that should be enjoyed whenever you have time properly to engage in cooking and eating.
Was having leftover rice added few Grains and made Multi Grain DOSA with Tomato Coconut Chutney

Priyanka Netikunta @cook_15576242

Saved

Ingredients

For Dosa
1 cupCooked Rice
1 CupGreen Gram Dal
1/2 cupMasoor Dal
1/2 cupUrad Dal / spli blak gram
1/2 CupToor Dal
1/2 CupRajma
1 largeOnion
5Green Chilli
2 inch pieceGinger
a handfulCurry leaves
2 tblspn or to tasteChilli powder
1/2 tspAsafoetida / Hing
to tasteSalt
as neededOil for making dosa
For Tomato Coconut Chutney
1/2 cupchopped tomatoes
1/4 cupgrated coconut
1 tbspoil
1/2 tspchana dal (split bengal gram)
1/2 tspurad dal (split black lentils)
4whole dry kashmiri red chillies, broken into pieces
5-6curry leaves (kadi patta)
8shallots (madras onions), peeled
to tastesalt

Saved

Steps

1

Take all the daals and rice and wash them well in water. Now soak them in water for 5 hours.
2

Now drain them and take it in a blender and make into a fine paste by adding some water.
Transfer this to a bowl and mix well
3

Now take onions, green chilli, ginger and curry leaves in a food processor and chop them finely.
Add it to the batter and mix well.
Add asafoetida, salt, chilli powder to the batter and mix well. Batter is done.
4

Heat a tawa. Take a ladleful of batter and make into a thin dosa, Drizzle oil on all sides and cook for a min on one side.
5

Flip over and cook for 30 seconds on other side too.
Remove from tawa and serve with coconut chutney
6

For Tomato Coconut Chutney. - Heat the oil in a broad non-stick pan, add the chana dal, urad dal, red chillies and curry leaves and sauté on a medium flame for a few seconds. Add the tomatoes and onions and sauté on a medium flame for 3 minutes. Add the coconut and salt and sauté on a medium flame for 1 to 2 minutes. Allow it to cool completely. Once cooled, blend in a mixer till smooth. Serve with dosas or idlis or store upto 2 days, refrigerated and use as required.