Multigrain Dosai

This is a very simple recipe, but I love the taste and try to make it all the time. Amma makes this dosai for breakfast or dinner with whole wheat flour and adds more coconut to it. She also makes a sweeter version, that I will share another day. You can just eat this dosai alone or with any side dish of your choice.


  • Multigrain chappathi flour – 1 cup
  • Water – 2 cups
  • Grated coconut – 1/8 cup
  • Green chili – 1(minced)

  • Shallots – 4 to 5( minced)
  • Ginger pieces – 1/4 tsp
  • Black pepper – 5 (crushed)
  • Curry leaves – 3
  • Cooking oil – 1 tsp
  • Salt to taste

How to make

  • In a bowl whisk the flour and salt with water
  • Make sure that the batter is smooth, without any clumps
  • In a small pan with oil, saute the shallots, green chili, ginger, curry leaves and black pepper for 2 minutes
  • Add this and the coconut to the batter and mix them well
  • Heat a lightly oiled cast iron dosa pan or any cast iron skillet in medium heat
  • Once the pan is hot, pour one full ladle of batter and spread it evenly in circular shape
  • Cook for lightly brown on both sides
  • Serve when it is hot

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