4 Flour Dosa

Preparation :10 mins
Cook :30 mins
Total Time :64010 hours 40 minutes
Servings :Makes 12 dosas (12 dosa )

Ingredients :

1/2 cup urad dal (split black lentils)
1 tsp fenugreek (methi) seeds
1/2 cup bajra (black millet) flour
1/2 cup jowar (white millet) flour
1/2 cup ragi (nachni / red millet) flour
1/2 cup whole wheat flour (gehun ka atta)
salt to taste
3 tsp oil for cooking

For Serving
sambhar

Method :

Combine the urad dal and fenugreek seeds in a deep bowl and soak it for 2 hours in enough water.Drain well and blend in a mixer till smooth using approx. ¾ cup of water.Transfer the mixture into a deep bowl, add the bajra flour, jowar flour, nachni flour, whole wheat 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.Next day, mix very well again.Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.Pour a ladleful of the batter on it and spread it in a circular motion to make a 200 mm. (8”) diameter thin circle.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.Fold over to make a semi-circle or a roll.Repeat with the remaining batter to make 11 more dosas.Serve immediately with sambhar.