This multigrain sweet dosa is similar to my previous sweet dosa post. I found a packet of wheat bran at the health store and was thinking of ways of adding this fiber to my diet. Tried mixing it with the chappathi dough. That resulted in slightly stiff rotis because of the fiber content. Maybe if you add lesser quantities of bran, rotis might turn out to be softer. But when I can use the bran to make a sweet item, why not?
Making sweet dosa is very easy and I do not stick to fixed proportions. The quantity of jaggery can be the same as the amount of flour you take. Add little portions of wheat flour, wheat bran, rice flour, and ragi flour to melted jaggery and the batter is ready. I also added some jackfruit jam. This is an optional ingredient. You can throw in anything that you think will enhance the taste of this dosa.
Wheat flour – 1 cup
Ragi flour – 1/2 cup
Rice flour – 1/2 cup
Wheat flour – 1/2 cup
Jaggery – 1-1/2 cup
Water – 3 cups
Elaichi powder – 1 tsp
Ghee/cooking oil – 1 tbsp
Melt jaggery in water and strain it. Add all the flour, elaichi powder, and mix well. Wheat bran tends to thicken your batter. If the batter is very watery, the dosa may stick to the pan and you may have difficulty removing the dosa from the pan. This batter is better suited to make pancake-style dosas.
Heat a tawa on medium flame. Spread small portions of the sweet dosa batter to make slightly thick and small dosas. Drizzle ghee/cooking oil around the dosa. Let it cook for a minute. Flip using a spatula and cook the other side for around a minute. Sweet fibrous multigrain dosa is ready. If you want a pancake style dosa, you could drizzle honey on the dosa while serving although this is really not required.
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