You probably serve your fussy little toddler lovingly made fresh dosas with yummy sambar loaded with vegetables. Unfortunately toddlers rarely think of the effort their mothers put into their meals! Soon you find that he’s become ‘bored’ of dosas that he once loved and now demands something new. You certainly don’t want to go down the instant noodles route, so what do you do? Why, serve him another version of a dosa, and a healthier one at that!
If your child is tired of regular white rice dosas, turn things up a notch with this protein packed multigrain pancakes or adai dosas. A new dish and lots of nutrition – all in one dish!
Multigrain Pancakes or Adai Dosa Recipe
Ingredients
- 100 gm Rice
- 30 gm Chana Dal
- 30 gm Toor Dal
- 20 gm Urad dal
- A pinch of Asafoetida (Hing)
- 2 Onions, chopped finely
- 1 tbsp coriander leaves, chopped finely
- salt to taste
Method
1. Soak all the dals and rice in water for 2 hours. Rinse well and grind the dal and rice together to the consistency of dosa batter and let it rest for 2 hours.
2. Add the onions, coriander leaves, salt and asafoetida to the batter and mix it well. If you like, you can also make these dosas plain, without the onions and coriander leaves.
3. On a hot tawa or griddle, pour a small ladelful of batter to make small pancakes, and drizzle some oil or butter on the top and around the sides. Don’t make them too thin or crisp; let them stay soft.
4. Flip and cook till brown on both sides.
Your multigrain pancakes are ready! To add a bigger nutritional punch, add some Sathumaavu Powder to the batter. These can be served with pretty much anything – from sauces to chutneys to sambar. They’re perfect for breakfast and the lunchbox; so don’t worry about ‘dosa boredom’ anymore!
- 100 gm Rice
- 30 gm Chana Dal
- 30 gm Toor Dal
- 20 gm Urad dal
- A pinch of Asafoetida (Hing)
- 2 Onions, chopped finely
- 1 tbsp coriander leaves, chopped finely
- salt to taste
- Soak all the dals and rice in water for 2 hours. Rinse well and grind the dal and rice together to the consistency of dosa batter and let it rest for 2 hours.
- Add the onions, coriander leaves, salt and asafoetida to the batter and mix it well. If you like, you can also make these dosas plain, without the onions and coriander leaves.
- On a hot tawa or griddle, pour a small ladelful of batter to make small pancakes, and drizzle some oil or butter on the top and around the sides. Don't make them too thin or crisp; let them stay soft.
- Flip and cook till brown on both sides.