Kitchen Chronicles - Multi Grain Dosa

We had a special dinner on 28th July (Saturday). The menu included Pineapple Juice, Cold Ginger Tea, Vegetable and Fruit Salad, Banana Chips, Multigrain Red Spicy Dosa, Multigrain Cheese Dosa, Egg Dosa, Ghee Dosa, Green/Groundnut and Coconut Chutneys, Paneer Dum Biriyani, Sprouted Green Gram Mushroom Masala, Mirchi ka Salan, Thick Curd, Rice, Sambar, Rasam, Mix Fruit Salad, Vanilla Ice Cream, Chocolate Sauce, and Butter Milk.

The most popular item was Multigrain Cheese Dosa. We required 120 kg of batter for all type of Dosa (8o kg ingredients, 40 kg liquid/water). For making Multi-grain dosa (Serving size of 650 persons), we used the following ingredients:

  • Rice – 8 kg
  • Urad Dal – 8 kg
  • Foxtail Millet Powder – 8 kg
  • Finger Millet Powder – 8 kg
  • Whole Wheat Flour -  8 kg
  • Chiroti Rava (Small Rava) – 5 kg
  • Butter Milk – 30 lts

To make batter: Soak rice and Urad dal and grind before 3 hours. Dry roast all powders and Chiroti Rava separately. After cooling, mix all with grinded batter and buttermilk. Keep aside for one hour for fermentation.

We used the following ingredients to make the sauce for the Red Spicy and Cheese Dosa: 

  • Tomato – 15 kg
  • Red Chillies – 800 grams
  • Vinegar – 250 ml + 250 ml
  • Garlic (cleaned and chopped) – 1 kg
  • Jeera – 150 grams
  • Tomato Sauce – 2 kg
  • Rice Bran Oil – ½ kg
  • Corn flour – 250 gram

To makes the sauce: Boil tomatoes, remove the skin and make the puree. Soak red chilies in 250 ml vinegar and little water. Boil the red chilies, strain the water and grind to paste. In kadai, pour oil, add jeera. After jeera pops add chopped and cleaned garlic. Add red chili paste, balance vinegar, salt, and tomato puree. Roast till oil floats on top. Add tomato sauce and if required add cornflour mixed with water and boil for the thickness of sauce.

To make grated cheese and vegetable dosa, the following ingredients were used:

  • Mozzarella cheese grated – 10 kg
  • Grated carrot – 10 kg
  • Finely chopped onions – 8 kg
  • Capsicum finely chopped – 3 kg
  • Green chili pasted – 250 grams

Keep kadai in the stove and add little oil. When oil heated up add chopped onion, grated carrot, capsicum and green chili paste. Roast for a while and cool the vegetable and add grated cheese and required salt. Mix well.

Making of Dosa: Heat up the grill/tawa. Add salt and mix the batter well. Pour one spoon of batter in the tawa. Spread in round shape. Pour sauce of the dosa and over that spread grated cheese and vegetables. Wait for a while to melt the cheese.

We hope to share more recipes and other dining hall news in this forum.

Hareeendran A K
Dining Hall Manager