When Wendy Klik announced Pancakes for Feb edition of Bread Bakers, I was quite kicked for it allowed yeast free breads as well as the Indian pancakes / crepes a.k.a Dosa. I had bookmarked a couple of Pancakes that my kids would have loved, but didn’t get to make this.
And then this Instant, no-ferment Multigrain Dosa fell into place. We are quite fond of savory stuff for breakfasts and so this got made for a rushed morning (pardon the pics, though). It goes well with any dip / chutney but delicious on its own as well. We had this with some lemon-fresh peppercorn-bittergourd pickle
Some more Dosa varieties (mostly Vegan and GF) on this blog :
- Onion Podi Dosa
- Mini Foxtail Millet Uttapams
- Foxtail Millet Dosa
- Ragi Rava Dosa (Fingermillet – Semolina crepes)
- Set Dosa (Spongy. airy Dosa)
- Instant Wholwheat Dosa
- Ulundu Dosa (Ulundhu Dosa) | Urad Dal Dosa | Split black gram crepes
- Sprouts Adai | Sprouts and lentil crepes
- Brown Rice Dosa | Brown rice & lentil crepes
- Masala Dosa with Spicy Tomato chutney
- Healthy Oats Dosa / Savoury Oats Crepes
- Adai Dosa (Lentil Savoury Pancakes)
- Tomato Onion Utappam
- Set Dosa
- Cornmeal Dosa
- Poha Dosa
- Instant Bread Dosa
Let’s see how to make this. Hope you enjoy the pancake series dished out on #Breadbakers this month.
Instant Multigrain Dosa – Vegan and GF too !
Prep time : 15 mins, standing time : 20 mins, Makes : 6 Dosas
- Buckwheat flour – 1/4 cup
- Wholewheat flour – 1/2 cup (skip for GF and increase the buckwheat by 3 TBSP)
- Rice Flour – 1/2 cup
- Roasted Semolina – 1/4 cup (skip for GF or replace with 1/2 cup more rice flour OR replace with Rice Rava)
- Besan / Gramflour – 1 TBSP
- Jowar flour (Sorghum flour) – 3 TBSP
- Salt – to taste
- Turmeric – 1/8 tsp
- Water – approx 2 cups
- Oil – 2 tsp + as needed to fry the dosas
- Tempering : Mustard seeds 1/4 tsp, asafeotida (skip for GF), Chopped green chillies 1 tsp, Chopped cilantro / coriander leaves 2 tsp
Tempering is optional, but does enhance the flavour of the dosas
- Sift all flours, salt, turmeric thrice over in a large bowl. Add requisite water to make a flowing thinnish batter (not too thick nor too thin).
- Cover and keep for 20 mins. After 20 mins, prepare the tempering – heat 2 tsp oil, splutter mustard seeds, add chillies, cilantro and asafoetida and add to the batter. Mix well.
- Heat a skillet, Pour a ladle of the batter into a thinnish dosa/ crepe.
- Drizzle 1 tsp oil – let it cook till crispy on one side (medium heat only – this should take about 2 mins)
- Flip over, let it cook for 30 seconds and serve hot with any chutney or pickle or sauce
- If you are not tempering the batter, then serve with some spicy sauce. With the tempering, its good to be eaten on its own or with a mild pickle / sauce.
- You wont be able to make the normal dosas by the smearing method – you need to drizzle the batter into a thinnish dosa leaving some pockets in between. Almost like a lacy crepe
- This batter cannot be stored overnight. You may simply make it 30 mins prior to eating as its an instant version
Thank you Wendy for hosting this theme for #breadbakers. Let’s have a look at other pancakes dished out this monthAebleskivers by All That’s Left Are The Crumbs
- Apam Balik by I Camp in My Kitchen
- Bánh Xèo by Palatable Pastime
- Blueberry Lemon Dutch Baby Pancake by Spill the Spices
- Brazilian Tapioca Pancakes by Herbivore Cucina
- Buckwheat Chocolate Pancakes by Ambrosia
- Eggless Chocolate Chip Pancake by Seduce Your Tastebuds
- German Pancake with Easy Fruit Compote by A Day in the Life on the Farm
- Gluten Free Aebleskiver by Gayathri’s Cook Spot
- Hoppers by Mayuri’s Jikoni
- Hotteok by Sara’s Tasty Buds
- Instant Multigrain Dosa by Sizzling Tastebuds
- Japanese Pancakes by Karen’s Kitchen Stories
- Kuih Dadar – Bujang Dalam Selimut – Asian Stuffed Pandan Pancakes by The Schizo Chef
- Moo Shu Pancakes by Food Lust People Love
- Soft and Spongy Poha Dosas by Sneha’s Recipe
- Swedish Pancakes by Hostess At Heart
- Syrniki by The Mad Scientist’s Kitchen
- Vegan Red Velvet Pancakes by Cook’s Hideout
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.