BreakFast Recipe

Multigrain Adai Dosa Recipe

millat dosa recipes

Multigrain Adai Dosa Recipe

Multigrain Adai Dosa Recipe Multigrain Adai Dosa Recipe Print This
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )


  • Kollu - ½ cup
  • Varagu - ¼ cup
  • Green gram - ¼ cup
  • Urad dhal - 1 tbsp
  • Methi seeds - 1 tsp
  • Thinai - ½ cup
  • Thoor dhal - ½ cup
  • Curry leaves - A handful
  • Dry red chillies – 5 - 6 nos or to suit your taste
  • Ginger - 2 inch piece
  • Jeera - ½ tsp
  • Saunf - 1 tsp
  • Hing - Generous pinch


  1. Soak Kollu separately overnight.
  2. Soak Varagu, Millet(thinai) together for 4 hrs. Soak thuvar dal, green gram, urad dal, methi seeds for 4 hrs too.
  3. Grind the Varagu & thinai first to a smooth paste.
  4. Grind the Kollu also to smooth batter.
  5. Grind the rest of dals plus chillies, jeera, Saunf, curry leaves to coarse paste.
  6. Mix all three pastes.
  7. Add salt and add water to make it to pourable dosa batter consistency.
  8. Add chopped onions, coriander leaves.
  9. Mix well. No need to ferment.
  10. Heat a dosa pan.
  11. Pour batter and spread to thin dosa. sprinkle some oil around. Cook covered.
  12. Turn to other side and cook until done. Serve with chutney of choice.


Best to soak Kollu overnight. The rest of millets and dals can be soaked in the mid morning if going to make adai for night dinner. • If you forget to soak Kollu overnight, then you can roast it in a dry tawa for a few minutes until a nice aroma comes and then soak it a minimum for 4 to five hours. • Make sure while cooking the adai that there are no raw uncooked areas. • Adjust salt, red chillies to suit your taste. If not it will taste too bland. • Also, use just enough water to soak the grains and make use of it to grind and make batter esp. Kollu water to get all nutrients.

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