Pigeon pea, Bengal gram, Black gram - 1 cup (total i.e. equal ratio)
Oats - 1 cup
Flattened rice - 1/2 cup
Dry chili - 76
Fresh shredded coconut - 2 tablespoon (tbsp.)
Ginger - 1 inch
-- For Tempering --
Chopped onion - 1
Shredded carrot - 1
Mustard seed - 1 teaspoon (tsp.)
Cumin seed - 1/2 teaspoon (tsp.)
Chopped coriander leaves - 1 teaspoon (tsp.)
Chopped mint leaves - 1 teaspoon (tsp.)
Chopped curry leaves - 1 teaspoon (tsp.)
Salt - as needed,
Soak oats for 10 minutes separately.
Soak rice, parboiled rice, Pigeon pea, Bengal gram, Black gram, flattened rice for 3 hours.
Grind soaked ingredients into a dosai batter by adding green chili, coconut, ginger, salt as needed. At the end add the oats and grind the batter for another 30 seconds.
Keep aside the batter to ferment (usually kept overnight).
In a pan heat oil add mustard seeds, cumin seeds once the mustard seeds stop splattering add onion and sauté until it turns golden brown. Now add curry leaf, coriander leaves, mint leaves and sauté for 2 to 3 minutes. Now add carrot and sauté until it cooked. Add this to the batter and mix well.
-- Making Dosai --
Heat the flat iron skillet or non-stick tawa pan well.
Pour a spoonful of batter in the center, spread with the back of the spoon to a thin round flat disc.
Once this side is cooked, flip over and cook until the dosai is cooked on the other side. Remove and serve the multigrain dosai.