Ingredients

• 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.