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How to Make Sprouted, Multigrain Dosai Batter: Tips & Tricks: Delicious Breakfast for Kids

Idli and dosai are popular South Indian breakfast dishes that are loved all over the world. These dishes are healthy, light, and easy to digest, making them a great breakfast or snack option. The key to making dosais lies in the quality of the batter. In this blog post, we will discuss how to make healthy and nutritious multigrain dosai batter at home, the process involved, and the benefits of fermentation. We will also share some tips and tricks to help you make the perfect batter every time for a custom made dosai batter that we had perfected over the years. This variant dosai batter is highly nutritious and uses ancient grains.


Ingredients:


To make the multigrain dosai batter, you will need the following ingredients:

  • 1 cup of brown rice

  • 2 cups of mixed rice (Black rice, foxtail millet)

  • 1 1/2 cups of ragi

  • 1 1/2 cups of Pearl Millet (Kambu)

  • 1 cup of Sorghum (Cholam)

  • 2 cups of urad dal (skinned black lentils)

  • 1 tsp fenugreek seeds (venthayam)

  • Salt to taste

  • Water as required

Process:

  1. Wash the ragi, sorghum, pearl millet thoroughly and soak overnight. Wash the mixture and drain water and let the grains sprout. It will take 24 hrs to sprout depending on where you live.

  2. Soak brown rice, rice mixture and fenugreek for 5-6 hrs.

  3. Soak urad dal separately for 4-5 hours.

  4. Drain the water and grind the urad dal in a wet grinder or blender. Add water as required to get a smooth and fluffy batter. The batter should be light and airy.

  5. Transfer the batter to a large mixing bowl.

  6. Grind the soaked rice, sprouted millets, fenugreek seeds in a wet grinder or blender to a smooth batter. Add water as required. The batter should be slightly coarse.

  7. Add the rice batter to the urad dal batter and mix well with your hands.

  8. Cover the bowl with a lid and let the batter ferment for 8-10 hours or overnight.

  9. After fermentation, mix the batter well. Your multigrain dosai batter is now ready to use.

Can you see the sprouts? It took 36 hrs to germinate where i live. In hot climates, it takes 24 hrs.

We always have mixed rice separately in container. Take equal parts of Black rice or Karuppu Kavni, foxtail millet or Thinai in a container. Mix it well and use the same for the batter.


The Benefits of grains, seeds and Legumes used:


Brown Rice:

Brown rice is a whole grain that's rich in fiber, vitamins, and minerals. One cup of cooked brown rice provides 3.5 grams of fiber, which can help with digestion and prevent constipation. Brown rice is also a good source of selenium, which plays a crucial role in metabolism and DNA synthesis. In addition, brown rice is an excellent source of complex carbohydrates, which provide sustained energy and can help regulate blood sugar levels.


Black Rice: (Karuppu Kavni)

Black rice, also known as forbidden rice, is a type of whole grain that's packed with antioxidants. Black rice contains anthocyanins, which give it its dark color and have been linked to a range of health benefits, including reduced inflammation and improved heart health. Black rice is also a good source of fiber and minerals like iron and magnesium.


Foxtail Millet: (Thinai)

Foxtail millet is a gluten-free grain that's low in calories and high in nutrients. It's a good source of protein and fiber, which can help with weight management and prevent chronic diseases like diabetes and heart disease. Foxtail millet is also a good source of minerals like calcium, phosphorus, and iron, which are important for bone health and oxygen transport in the body.


Proso Millet: (Varagu)

Proso millet is another gluten-free grain that's high in protein and fiber. It's also a good source of B vitamins, which are important for brain function and energy production. Proso millet is also rich in antioxidants like phenolic acids, which can help protect against oxidative stress and inflammation.


Ragi: (Kezh Varagu)

Ragi, also known as finger millet, is a gluten-free grain that's high in protein and minerals like calcium and iron. Ragi is also a good source of antioxidants, which can help protect against chronic diseases like cancer and heart disease. In addition, ragi is rich in complex carbohydrates, which provide sustained energy and can help regulate blood sugar levels.


Pearl Millet: (Kambu)

Pearl millet is a gluten-free grain that's rich in protein and fiber. It's also a good source of minerals like iron and magnesium, which are important for bone health and muscle function. Pearl millet is also rich in antioxidants like phenolic compounds, which can help protect against oxidative stress and inflammation.


Sorghum: (Cholam)

Sorghum is a gluten-free grain that's rich in fiber and antioxidants. It's also a good source of protein and minerals like iron and phosphorus. Sorghum is low in fat and calories, making it a good choice for weight management. In addition, sorghum contains compounds like policosanols, which have been linked to improved heart health.


Urad Dal: (Ulundu)

Urad dal, also known as black gram, is a type of lentil that's high in protein and fiber. It's also a good source of B vitamins, which are important for energy production and brain function. Urad dal is also rich in minerals like iron, which is important for oxygen transport in the body.


Fenugreek: (Vendayam)

Fenugreek is an herb that's commonly used in Indian cuisine. It's rich in fiber and minerals like iron and magnesium, which are important for bone health and muscle function. Fenugreek is also a good source of antioxidants.


Fermentation Process:

Fermentation is the key to making perfect dosai batter. During fermentation, the batter undergoes a natural process that breaks down the complex sugars and carbohydrates, making it easier to digest. The microbe in the air and the batter consume the carbohydrates, producing carbon dioxide gas, which causes the batter to rise and become light and airy. Fermentation also gives the batter a tangy and slightly sour flavor, which is characteristic of idlis and dosais.


Tips and Tricks:

  • Use good quality ingredients: Always use fresh and good quality ingredients to make the batter. The quality of the rice, millets and urad dal will affect the taste and texture of the batter.

  • Soak the ingredients well: Soak the rice, urad dal, and fenugreek seeds separately in water for at least 4-5 hours or overnight. Soaking softens the grains and makes them easier to grind.

  • Use the right water: Use clean and filtered water to make the batter. Avoid using chlorinated or hard water, as it can affect the fermentation process.

  • Grind the batter properly: Grind the urad dal and fenugreek seeds to a smooth and fluffy batter. The rice/millets batter should be slightly coarse. Overgrinding or undergrinding can affect the texture of the batter.

  • Ferment the batter well: Cover the batter and let it ferment for at least 8-10 hours or overnight. The longer the fermentation time, the better the taste and texture of the batter.

  • Store the batter properly: Store the batter in an airtight container in the refrigerator. Use it within 4-5 days. Do not store the batter for too long, as it can turn sour.


We want to hear from you! Have you tried making sprouted multigrain dosai batter before? Do you have any additional tips or tricks that have worked well for you? We would love to know your experiences and insights. Share your thoughts, suggestions, and any variations you've tried in the comment section below.


Happy cooking and happy eating!

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