Multigrain-Curry leaves Dosa

Autumn is here and so are the rains in California. Last weekend we got the first showers for the season. It was a cold, wet and gloomy afternoon. Absolutely not a favorable weather to step out. Checked the pantry for ingredients to make a healthy but tasty dosa. As I kept seeing the different flours, went ahead with my instinct and mixed them into a large bowl to make the dosa/savory creep batter. Dosa turned out to be the crisp, lacy and tasty. This is a quick make recipe which needs NO FERMENTATION. The flours blended well with each other, adding the green chilly-curry leaves paste elevated the flavor of the dosa. The first time I made it we feel in love with the taste, I ended up making it twice in the same week.


oats flour ½ cup (grind steel cut or any style oats till fine powder)
jowar flour ½ cup
ragi flour ½ cup
fine rava 1 cup
rice flour ½ cup
yogurt ⅓ cup
onion 1 medium sized, finely chopped
grated carrots ½ cup
chopped coriander 3 tbsp
green chillies 8
kadhipatha (curry leaves) 20
salt to taste
water 1-2 cups or as needed
oil ½ cup


Grind the green chillies and kadhipatha (curry leaves) into a paste with out using water.
Mix the paste prepared above with the rest of the ingredients except oil, into a thin batter consistency.

making the dosa/crepe
Heat cast iron griddle or nonstick griddle on medium flame.
Add a small amount of oil to coat the bottom of the pan.
Let it sit on the flame for a minute to get hot.
Take a ladle of the batter and just pour it on the hot griddle.
Note: since the batter is very thin and runny consistency, the batter will spread into a thin creep/dosa itself
Drizzle ½ tsp of oil on the dosa/creep and let it cook on medium till it starts to brown.
Using a spatula, carefully work it underneath and lift the dosa/creep.
Flip it on the griddle and let cook for another min. Just to make sure both sides are cooked well.
Transfer the dosa/creep on to a serving dish from the griddle carefully using a spatula.
Repeat above steps to make more dosas/creeps

Recipe for Onion-garlic chutney


onion slices 1/4 cup
red chilly 4
garlic 1 pod
roasted channa dhal 1/2 cup
fresh coconut 1/3 cup
tamarind paste 1/4 tsp
salt to taste
water as needed for grinding


Grind all the ingredients into a fine paste with minimum water.
Serve with dosa.

** Stay connected on Instagram and Pinterest for more delicious food – @bnpassion **

2 thoughts on “Multigrain-Curry leaves Dosa

  1. Pingback: KITCHEN

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