4 Flour Dosa, Mixed Flour Dosa recipe with step by step photos
What are Dosas?-
Simply put, the Dosa is a pancake. One of the most popular snacks in all of South India, over time it has become popular all over the country and globally too. Dosa is made by spreading a batter on a hot griddle and cooking it with a little oil, or sometimes even no oil, till it turns golden brown and crisp. While most people use a non-stick tava these days, you can also opt for a traditional iron tava, which will enhance the taste as well as give you a nutrient boost. The basic Dosa batter is made of rice and urad dal. The ingredients are soaked, ground into a fine batter and allowed to ferment for 8-10 hours. The Dosa can be enhanced by topping the dosa with spice powders like the Idli Milagai Podi or other ingredients like roasted coconut, chopped onions, chopped tomatoes, etc., while it is still cooking.
-
Slight variations in the batter or cooking procedure yield marvelously different results. Take for example the famous Benne Dosa of Karnataka. A little puffed rice is used while making the batter, the dosa is cooked with butter, and only on one side without flipping. You get a spongy dosa with one side that is absolutely crisp and golden-red. The aroma of butter simply kills your will, and makes you succumb to the temptation!
-
There are also dosas made with other combinations of cereals and lentils such as the Pesarattu, Moong Dal Dosa or Adai Dosa. The Neer Dosa of Karnataka is a lesser-known gem, which is definitely worth trying. You can make dosas with a mix of different grains like brown rice, nachni, sanwa, and so on. Instant dosas like Rava Dosa, Rice Rava Dosa, Instant Oats Dosa and Buckwheat Dosa can be made in a jiffy by simply mixing readymade ingredients into a batter that is ready to cook. You do not have to ferment these batters. So, they are just perfect for hurried mornings, when you have not planned for breakfast the previous night.
-
Dosas are made even more exciting by stuffing them with awesome fillings. The most classic example of this is the Mysore Masala Dosa, which is lined with chutney and packed with potato bhaji. You can be creative with the stuffing, and throw in just about anything you want, from paneer to spinach. Try the Stuffed Sprouts Dosa and Stuffed Wheat Dosa. Delight your kids with the Stuffed Dosa Cones or Chocolate Dosa when they come home from school!
-
Dosas are usually served with Sambar and one or more chutneys. If the dosa itself is elaborate and spicy, go for a mellow chutney like Coconut Chutney. If it’s a plain dosa, go for something peppier like the Tomato Chutney or Coriander Chutney. A very versatile category of snacks, Dosas can be made with varied ingredients, in varied forms and to suit anybody’s individual preferences. Check our collection of dosa recipes. So, do give it a try!
How to make 4 Flour Dosa-
To make 4 flour dosa recipe | mixed flour dosa | jowar bajra ragi and whole wheat flour dosa | healthy four flour dosa | in a deep bowl take urad dal.
![]()
-
Add fenugreek seeds to it. Methi dana aids digestion and also gives a nice aroma to the batter.
![]()
-
Add enough water.
![]()
-
Cover with a lid and soak it for 2 hours.
![]()
-
This is how it looks after soaking.
![]()
-
Drain the soaked urad dal and methi dana.
![]()
-
Transfer it to a blender.
![]()
-
Add ¾ cup of water.
![]()
-
Blend it until smooth and transfer to a big deep bowl.
![]()
-
Further, add bajra aata.
![]()
-
Add jowar aata.
![]()
-
Add nachni aata
![]()
-
Add whole wheat flour.
![]()
-
Add salt.
![]()
-
Add approx. 1¾ cups of water.
![]()
-
Mix very well using a whisk. Make sure there are no lumps left.
![]()
-
Cover with a lid and let it ferment overnight.
![]()
-
This is how it will look after fermenting.
![]()
-
Mix well and our batter for the dosa is ready!
![]()
-
Further, heat a non-stick tawa.
![]()
-
Sprinkle little water on the tawa.
![]()
-
Wipe it off using a muslin cloth.
![]()
-
Pour a ladleful of the batter on it. 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.
![]()
-
Cook on a medium flame till the dosa turns brown in colour and crisp from both the sides.
![]()
-
Fold 4 flour dosa | mixed flour dosa | jowar bajra ragi and whole wheat flour dosa | healthy four flour dosa | over to make a semi-circle or a roll.
![]()
-
Transfer to a plate. Repeat with the remaining batter to make 11 more dosas.
![]()
-
Serve 4 flour dosa | mixed flour dosa | jowar bajra ragi and whole wheat flour dosa | healthy four flour dosa | immediately with sambhar.
![]()