4 Flour Dosa
by Tarla Dalal
Added to 60 cookbooks
This recipe has been viewed 69644 times
A unique dosa that is made with a fermented batter of soaked and ground urad combined with the right proportions of four readymade flours, the 4 Flour Dosa is super tasty and notably satiating!
Rather than using high glycemic index rice, this sumptuous pancake is made with fibre-rich flours like whole wheat, bajra, jowar and nachni. Since the batter is fermented, it becomes easier to digest, and also gives a nice texture that is both crispy and fluffy.
The 4 Flour Dosa is a wise choice for diabetics, but we recommend having it with a small portion of sambhar only, to avoid excess fat from coconut chutney.
For a tasty and diabetic friendly breakfast, lunch and dinner menu, check out our collection of Diabetic recipes .
- 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.
Nutrient values (Abbrv) per dosa
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