4 flour dosa recipe | mixed flour dosa | jowar bajra ragi and whole wheat flour dosa | healthy four flour dosa |
by Tarla Dalal
Added to 79 cookbooks
This recipe has been viewed 170609 times
flour dosa recipe | mixed flour dosa | jowar bajra ragi and whole wheat flour dosa | healthy four flour dosa | with 28 amazing images.
Our 4 flour dosa recipe is a jowar bajra ragi and whole wheat flour dosa.
mixed flour dosa is made with a fermented batter of soaked and ground urad combined with the right proportions of four readymade flours. The 4 flour dosa is super tasty and notably satiating!
See why this is a healthy four flour dosa. Rather than using high glycemic index rice, this sumptuous pancake is made with fibre-rich flours like whole wheat, bajra, jowar and nachni. The usage of urad dal where folic acid in urad dal helps your body to produce and maintain new cells, especially red blood cells. Being rich in phosphorus it works with calcium to build our bones, high in fibre and good for heart.
Since the mixed flour dosa batter is fermented, it becomes easier to digest, and also gives a nice texture that is both crispy and fluffy.
The mixed flour dosa is a wise choice for diabetics, but we recommend having it with a small portion of sambhar only, to avoid excess fat from coconut chutney.
For a tasty and diabetic friendly breakfast, lunch and dinner menu, check out our collection of diabetic recipes.
Learn to make flour dosa recipe | mixed flour dosa | jowar bajra ragi and whole wheat flour dosa | healthy four flour dosa | with step by step photos and video below.
For 4 flour dosa- To make 4 flour dosa, combine the urad dal and fenugreek seeds in a deep bowl and soak it for 2 hours in enough water.
- Drain well and blend in a mixer till smooth using approx. ¾ cup of water.
- Transfer the mixture into a deep bowl, add the bajra flour, jowar flour, nachni flour, whole wheat flour, salt and approx. 1¾ cups of water and mix very well using a whisk. Cover with a lid and keep aside to ferment overnight.
- Next day, mix very well again.
- Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
- Pour a ladleful of the batter on it and spread it in a circular motion to make a 200 mm. (8”) diameter thin circle.
- Smear ¼ tsp of oil over it and along the edges and cook on a medium flame till the 4 flour dosa turns brown in colour and crisp from both the sides.
- Fold the 4 flour dosa over to make a semi-circle or a roll.
- Repeat with the remaining batter to make 11 more 4 flour dosas.
- Serve the 4 flour dosa immediately with sambhar.
4 Flour Dosa Video by Tarla Dalal
4 Flour Dosa, Mixed Flour Dosa recipe with step by step photos
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Simply put, the Dosa is a pancake. One of the most popular snacks in all of South India, over time it has become popular all over the country and globally too. Dosa is made by spreading a batter on a hot griddle and cooking it with a little oil, or sometimes even no oil, till it turns golden brown and crisp. While most people use a non-stick tava these days, you can also opt for a traditional iron tava, which will enhance the taste as well as give you a nutrient boost. The basic Dosa batter is made of rice and urad dal. The ingredients are soaked, ground into a fine batter and allowed to ferment for 8-10 hours. The Dosa can be enhanced by topping the dosa with spice powders like the Idli Milagai Podi or other ingredients like roasted coconut, chopped onions, chopped tomatoes, etc., while it is still cooking.
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Slight variations in the batter or cooking procedure yield marvelously different results. Take for example the famous Benne Dosa of Karnataka. A little puffed rice is used while making the batter, the dosa is cooked with butter, and only on one side without flipping. You get a spongy dosa with one side that is absolutely crisp and golden-red. The aroma of butter simply kills your will, and makes you succumb to the temptation!
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There are also dosas made with other combinations of cereals and lentils such as the Pesarattu, Moong Dal Dosa or Adai Dosa. The Neer Dosa of Karnataka is a lesser-known gem, which is definitely worth trying. You can make dosas with a mix of different grains like brown rice, nachni, sanwa, and so on. Instant dosas like Rava Dosa, Rice Rava Dosa, Instant Oats Dosa and Buckwheat Dosa can be made in a jiffy by simply mixing readymade ingredients into a batter that is ready to cook. You do not have to ferment these batters. So, they are just perfect for hurried mornings, when you have not planned for breakfast the previous night.
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Dosas are made even more exciting by stuffing them with awesome fillings. The most classic example of this is the Mysore Masala Dosa, which is lined with chutney and packed with potato bhaji. You can be creative with the stuffing, and throw in just about anything you want, from paneer to spinach. Try the Stuffed Sprouts Dosa and Stuffed Wheat Dosa. Delight your kids with the Stuffed Dosa Cones or Chocolate Dosa when they come home from school!
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Dosas are usually served with Sambar and one or more chutneys. If the dosa itself is elaborate and spicy, go for a mellow chutney like Coconut Chutney. If it’s a plain dosa, go for something peppier like the Tomato Chutney or Coriander Chutney. A very versatile category of snacks, Dosas can be made with varied ingredients, in varied forms and to suit anybody’s individual preferences. Check our collection of dosa recipes. So, do give it a try!
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To make 4 flour dosa recipe | mixed flour dosa | jowar bajra ragi and whole wheat flour dosa | healthy four flour dosa | in a deep bowl take urad dal.
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Add fenugreek seeds to it. Methi dana aids digestion and also gives a nice aroma to the batter.
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Add enough water.
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Cover with a lid and soak it for 2 hours.
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This is how it looks after soaking.
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Drain the soaked urad dal and methi dana.
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Transfer it to a blender.
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Add ¾ cup of water.
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Blend it until smooth and transfer to a big deep bowl.
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Further, add bajra aata.
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Add jowar aata.
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Add nachni aata
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Add whole wheat flour.
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Add salt.
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Add approx. 1¾ cups of water.
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Mix very well using a whisk. Make sure there are no lumps left.
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Cover with a lid and let it ferment overnight.
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This is how it will look after fermenting.
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Mix well and our batter for the dosa is ready!
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Further, heat a non-stick tawa.
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Sprinkle little water on the tawa.
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Wipe it off using a muslin cloth.
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Pour a ladleful of the batter on it. Spread it in a circular motion to make a 200 mm. (8”) diameter thin circle.
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Smear ¼ tsp of oil over it and along the edges.
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Cook on a medium flame till the dosa turns brown in colour and crisp from both the sides.
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Fold 4 flour dosa | mixed flour dosa | jowar bajra ragi and whole wheat flour dosa | healthy four flour dosa | over to make a semi-circle or a roll.
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Transfer to a plate. Repeat with the remaining batter to make 11 more dosas.
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Serve 4 flour dosa | mixed flour dosa | jowar bajra ragi and whole wheat flour dosa | healthy four flour dosa | immediately with sambhar.
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Nutrient values (Abbrv) per dosa
| Energy | 108 cal |
| Protein | 4.1 g |
| Carbohydrates | 19.1 g |
| Fiber | 3.2 g |
| Fat | 1.8 g |
| Cholesterol | 0 mg |
| Sodium | 6 mg |
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