4 Flour Dosa Recipe by Tarla Dalal

4 Flour Dosa,
Recipe Link : http://www.tarladalal.com/4-Flour-Dosa-40159r

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4 Flour Dosa

A unique dosa that 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! Rather than using high glycemic index rice, this sumptuous pancake is made with fibre-rich flours like whole wheat, bajra, jowar and nachni. Since the batter is fermented, it becomes easier to digest, and also gives a nice texture that is both crispy and fluffy. The 4 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.

Preparation Time: 10 minutes.
Cooking Time: 30 minutes.
Makes 12 dosas.
Soaking time: 2 hours.
Fermenting Time: Overnight.
Total Time: 10 hours 40 minutes.

½ cup urad dal (split black lentils)
1 tsp fenugreek (methi) seeds
½ cup whole wheat flour (gehun ka atta)
½ cup bajra (black millet) flour
½ cup jowar (white millet) flour
½ cup ragi (nachni / red millet) flour
Salt to taste
3 tsp oil for cooking

For serving
Sambhar

1. Combine the urad dal and fenugreek seeds in a deep bowl and soak it for 2 hours in enough water.
2. Drain well and blend in a mixer till smooth using approx. ¾ cup of water.
3. Transfer the mixture into a deep bowl, add the whole wheat flour, bajra flour, jowar flour, nachni 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.
4. Next day, mix very well again.
5. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
6. Pour a ladleful of the batter on it and spread it in a circular motion to make a 200 mm. (8”) diameter thin circle.
7. Smear ¼ tsp of oil over it and along the edges and cook on a medium flame till the dosa turns brown in colour and crisp from both the sides.
8. Fold over to make a semi-circle or a roll.
9. Repeat with the remaining batter to make 11 more dosas.
10. Serve immediately with sambhar.