Today’s morning started with this multigrain dosa/chila/dhirda. Same food always has a different name in different parts of India. In the South of India it is called Dosa, in North it is called Chila, in Bengal we call is Gola Ruti and in Maharashtra we call is Dhrida. And as the name suggests there can be different variations of dosa/dhirda, not just the classic rice and urad dal mixture.
Here I have used a homemade instant dosa flour of mixed millet (ragi, jowar, bajra), gram flour and rice flour. This can be simply made at home using a flour mill/mixer or get all the raw materials to the local flour mill and he can get this made for you. These kind of flours stay good for 3 months in air tight containers. So be careful while making a huge batch. To make it more nutritious, you can add sunflower seeds, flax seeds or anything else which you aren’t able to consume on a daily basis but this dosa will make it easily palatable. That’s my guarantee.
Also just to bring it up, I am not the creator of this dosa flour – it is my mother-in-law. She is someone whom I adore for her patience for making all types of flour, pickles, papad at home. I think in this fast pace of easy lifestyle we try to get easy things from mall but forget that better things are actually all made at home. I hope I learn some skills from her someday. 😚
Ingredients to make 4 medium sized dhirda:
- 1 cup of mixed flour
- Grated Carrot – half cup
- 2 green chillies – chopped
- 1 small onion – chopped
- Fresh coriander leaves – half cup
- Asafoetida (to ease with the digestion)
- Pinch of Turmeric Powder and Red Chilli Powder
- Salt as per taste
- 1 tablespoon oil
- I mixed all the veggies with the flour with salt, masala and water to make it to a dosa consistency batter – not very watery but enough to be spread equally in a pan
- Add the batter using a ladle on a non-stick pan and half teaspoon oil on the sides
- Cook on both sides for 3 – 5 mins on medium flame.
- Serve hot with chutney or pickle. I paired this with a chutney made from chana daal/garbanzo and garlic and garlic pickle (the red one) and of course my morning tea.
Such an easy recipe and yes completely #vegan and #glutenfree and enough to keep me full for next few hours. .