Multi grain oothappam

I’ve always been on the look out for healthy variations to dosa and I came across this really healthy multigrain dosa on VegInspirations. I have already tried some of Usha’s recipes, she has a lot of creative and healthy recipes. I made some slight modifications to her original recipe and landed on this Multi grain oothappam.

This does not require any fermentation and requires only 2 hours of soaking time. So, it really is a quick dosa recipe to make.

Ingredients:

1 cup quinoa

3/4 cup bulgur wheat

1/2 cup short grain brown rice

1/2 cup sona masoori rice

1 tsp methi/fenugreek seeds

1/4 cup flax meal

1/2 tsp baking soda

salt to taste

Method:

Add the brown rice and white rice in a microwave safe bowl. Cover with enough water, and microwave on high for about 6-8 minutes. Watch closely after 5 minutes, or it might boil over. In another bowl, take the quinoa, bulgur wheat and sona masoori rice. Dump the hot water and rice into this. Cover with a lid. Let sit for about 2 hours. It helps in softening the rice easily. If omitting this step, extend soak time to upto 4 hours.

Grind the soaked ingredients using a mixie/blender, adding enough water to make a thick batter. Add in the salt, flax meal and the baking soda. Add enough water to thin it out, as the flax meal with absorb some water. Let this sit while heating up a griddle. Pour a ladle full of batter, from the outside in, like you would do for rava dosa. But the batter is not watery, so it wont spread as thin. Spread the batter to form a circle. Drizzle with oil or cooking spray. Cook on one side until cooked. Flip and cook on the other side. Serve hot with chutney of choice.

Verdict: Crispy around the edges, soft like a pancake, this multi grain oothappam was not only healthy but also very tasty. We enjoyed this for a simple dinner with ginger peanut chutney.

Sending this to ‘Brown Rice for Dinner’ event, series by Sanjeeta and to ‘CWS – Flax Seeds’ event.