When it comes to dosa nothing beats the instant variety. And if the instant variety can be made with a combination of healthy flours, even better :) Once in a while I make some form of instant dosa, sometimes with wheat flour as the star ingredient, sometimes oat flour and sometimes with different variety of flours like this version of multigrain dosa I posted earlier.
Here is another version of multigrain dosa that I have begun to make fairly frequently. This version has a nice variety of healthy ingredients like wheat/atta, finger millet/ ragi, oat, sorghum / jowar and buckwheat/kuttu, yet the best part is that it does not taste like it has so much healthy stuff in it. This is definitely an effortless way to make something healthy and tasty :) It works very well for a weekend breakfast, as a snack or even a light dinner.
Ingredients and Method to make multigrain dosai
1/2 cup whole wheat flour (atta/ godumai maavu)
1/4 cup oat flour (see notes)
1/4 cup finger millet flour (nachani/ragi)
1/4 cup chick pea flour (besan/ kadalai maavu)
1/4 cup rice flour ( chawal ka atta/ arisi maavu)
1/4 cup sorghum flour (Jowar ka atta)
1/4 cup buckwheat flour (kuttu ka atta)
salt to taste
1 Tbsp oil
3/4 tsp cumin seeds ( jeera)
3 Thai or Indian variety green chilies cut fine (or to taste) (hara mirch)
1 to 2 Tbsp finely chopped cilantro (coriander leaves/hara dhania/ kothamalli )
Approx 2 & 1/2 - 2 & 3/4 cups of water or as needed
A little sesame oil to shallow fry the dosa
In a large bowl add all the flours one by one and mix well. Add water a little at a time and mix to get a batter of pouring consistency. Not too thin and runny and not too thick either, if in doubt err on the side of thicker batter, you can always add more water if needed later. Add salt to taste and mix well.
In a small pan heat oil, add cumin seeds, when the cumin seeds sizzle and green chilies and stir once or twice. Pour entire seasoning on the prepared batter and mix well. Add finely chopped cilantro to the batter and mix well.
When you are ready to make the dosa, heat heavy iron tawa/ griddle / flat pan/ non stick pan. Pour a little batter in the center and quickly spread into a thin circle, add a few drops of oil around the circumference of the dosai.When the lower side is golden brown, flip over and cook the other side until it gets golden brown spots.
Remove from heat and serve hot with chutney of choice, sambar or molaga podi (spice powder )
Store balance of the batter in the refrigerator and use within 2 to 3 days for best freshness. Yield will depend on the size and thickness of each dosa.
Notes:
For oat flour I powdered quick oats in my mixer until fine. If you have store bought oat flour you can use that too in this recipe.
If you are looking instant dosai varieties, here are a few more
In a small pan heat oil, add cumin seeds, when the cumin seeds sizzle and green chilies and stir once or twice. Pour entire seasoning on the prepared batter and mix well. Add finely chopped cilantro to the batter and mix well.
Store balance of the batter in the refrigerator and use within 2 to 3 days for best freshness. Yield will depend on the size and thickness of each dosa.
Notes:
For oat flour I powdered quick oats in my mixer until fine. If you have store bought oat flour you can use that too in this recipe.
If you are looking instant dosai varieties, here are a few more
 Buckwheat dosai ~ Kuttu atta dosa |  Finger millet Oats Dosai ~Ragi dosa |  Oats Dosai ~ Atta rava oat dosa |
