Multi-Flour Dosa

Recipe by
Total Time:
130 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

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  • all-purpose flour (maida) - ½ cup
  • whole wheat flour (atta) - ½ cup
  • chick peas flour (besan) - ½ cup
  • rice flour - ½ cup
  • semolina (rawa) - ½ cup
  • finely grated coconut - 1 cup
  • oil or ghee - 2 tbsp
  • mustard seeds - 1 tsp
  • curry leaves few, chopped
  • green chilies - 3 to 4, finely chopped
  • onion - 1 cup, finely chopped
  • water - 2 cup
  • oil as required
  • salt to taste

How to Make Multi-Flour Dosa

  • Beat the curd till smooth and mix with water.
  • Combine all the flours with semolina.
  • Add the diluted curd and mix till it forms a smooth batter, free of lumps.
  • Add salt, grated coconut and more water if needed to make a batter moderately thick pouring batter (slightly thinner than conventional dosa batter).
  • Heat oil or ghee in a small fry pan and add mustard.
  • When they splutter, add curry leaves, green chilies and onion.
  • Fry till onion is light brown.
  • Add this mixture to the prepared batter.
  • Place a thick non-stick dosa tawa on fire and heat till the tawa is moderately hot.
  • Lower the flame and pour a ladle full (about ½ cup) batter on it.
  • Spread it as thinly as possible, with the base of the ladle.
  • Pour a tsp of oil all round the dosa.
  • Increase the flame.
  • When the underside is golden brown, pour another tsp of oil all over the top of dosa and turn it over to brown the other side. Serve hot with chutney.