10 Healthy Dosa Batter Recipe avoiding maida | NFCI

Everyone wants to make a quick and easy dosa batter so sometimes they compromise with their nutritional values. In this blog you will find 10 healthy dosa batter without maida at home. The variety of dosa batters in India is vast, each offering unique flavours and textures.

Here are 10 healthiest types of dosa batter:

1. Plain Rice and Urad Dal Dosa Batter: The classic batter made from a mixture of rice and urad dal (black gram).
2. Rava (Semolina) Sooji Dosa Batter: Made from semolina, ideal for Rava Dosa.
3. Whole Green Moong Dosa Batter: Used for making Pesarattu, a dosa popular in Andhra Pradesh.
4. Ragi Batter: Made from finger millet (ragi) flour, offering a healthy alternative.
5. Adai Dosa Batter: A mix of various lentils and rice, giving a thicker and more nutritious dosa.
6. Neer Dosa Batter: Instant Neer Dosa that is made from rice soaked and ground into a thin batter, typical in Karnataka.
7. Oats Batter: Incorporates ground oats for a healthier dosa option.
8. Sprouted Moong Dosa Batter: Uses sprouted green gram, enhancing nutritional value.
9. Multigrain Dosa Batter: Combines multiple grains like rice, wheat, ragi, and bajra for a nutrient-rich dosa.
10. Quinoa Dosa Batter: Uses quinoa for a protein-packed and gluten-free option.

1. Healthy Plain Rice and Urad Dal Dosa Batter Recipe

Ingredients:

• Raw rice – 2 cups
• Urad dal – 1/2 cup
• Fenugreek seeds – 1 tsp
• Salt – as needed
• Water – as needed

How to prepare it at home:

1. Soak:
   • Soak rice for 6 hours and urad dal with fenugreek seeds for 4–6 hours.
2. Grind:
   • Grind urad dal into a smooth paste and rice to a slightly coarse texture using minimal water.
3. Mix and Ferment:
   • Combine both, add salt, and let the batter ferment for 8–12 hours.
4. Make Dosas:
   • Pour a ladleful of batter onto a hot tawa, spread thinly, drizzle oil, and cook until golden.
5. Serve:
   • Pair with chutney or sambar.

2. Healthy Rava (Semolina) Sooji Dosa Batter Recipe:

It is the easiest and quickest batter for making dosa in minutes that is mostly used by the northern households in India.

Ingredients:

• Rava (semolina/sooji) – 1 cup
• Rice flour – 1/4 cup
• Curd (yogurt) – 1/2 cup
• Water – 1–1.5 cups (as needed)
• Salt – to taste
• Cumin seeds – 1/2 tsp (optional, for flavor)
• Chopped green chilies – 1 tsp (optional, for spice)

How to prepare it at home:

1. Mix Ingredients:
   • Combine rava, rice flour, curd, and salt in a bowl. Gradually add water to make a thin, lump-free batter.
2. Rest:
   • Let the batter rest for 20–30 minutes to hydrate the rava.
3. Adjust Consistency:
   • Stir well; add more water if needed to maintain a thin, pourable consistency.
4. Cook Dosa:
   • Heat a tawa, pour a ladle of batter from the edges toward the center to create a lace-like texture.
   • Drizzle oil, cook until golden and crisp, and avoid flipping.
5. Serve:
   • Enjoy hot with chutney or sambhar.

3. Whole Green Moong Dosa Batter Recipe:

Green gram dosa, also known as pesarattu, is a protein-rich breakfast dish made from green gram (mung bean) that has many health benefits high in protien, low in calories, antioxidants and anti-inflammatory, heart health, bone health, and women’s health.

Ingredients:

• Whole green moong dal – 1 cup
• Rice (optional, for crispness) – 2 tbsp
• Ginger – 1-inch piece
• Green chilies – 1–2 (optional)
• Cumin seeds – 1/2 tsp (optional)
• Salt – to taste
• Water – as needed

How to prepare it at home:

1. Soak: Rinse and soak green moong dal and rice together for 6–8 hours or overnight.
2. Grind: Drain and blend with ginger, green chilies, cumin seeds, and enough water to make a smooth batter. Add salt and mix well.
3. Cook Dosa: Heat a tawa, pour a ladle of batter, and spread thinly in a circular motion.

Drizzle oil, cook on medium heat until golden and crisp. Flip if desired for softer texture.

1. Serve: Pair with coconut chutney or tomato chutney for a nutritious and tasty meal.

4. Ragi Dosa Batter Recipe

Ragi (finger millet) is a superfood packed with nutrients. This dosa is a healthy, gluten-free option for breakfast or dinner. Ragi is an excellent source of natural calcium which helps in strengthening bones for growing children and aging people.

Ingredients:

• Ragi flour (finger millet flour) – 1 cup
• Rice flour – 1/4 cup
• Urad dal (split black gram) – 2 tbsp
• Fenugreek seeds – 1/2 tsp
• Salt – to taste
• Water – as needed

How to prepare it at home:

1. Soak Ingredients:
   • Soak urad dal and fenugreek seeds in water for 4–6 hours or overnight.
2. Grind:
   • Drain the soaked dal and fenugreek seeds. Blend them with enough water to form a smooth paste.
3. Mix Ragi Flour:
   • In a large bowl, mix the ragi flour, rice flour, and the urad dal paste. Add water gradually to form a smooth, pourable batter. The consistency should be similar to pancake batter. Add salt and mix well.
4. Fermentation:
   • Allow the batter to ferment for 8–10 hours or overnight in a warm place. The batter should rise and become slightly bubbly.

Cook Ragi Dosas:

1. • Heat a non-stick tawa or griddle, and lightly grease it. Pour a ladle of batter onto the hot tawa and spread it into a thin circle.
   • Drizzle some oil around the edges and cook until golden and crispy. No need to flip if you prefer a crisp dosa.
2. Serve:
   • Serve hot with coconut chutney, sambar, or a tangy tomato chutney.

5. Adai Dosa Batter Recipe

Adai dosa is a protein-rich and flavorful South Indian dosa made from a mix of lentils and rice.

Ingredients:

• Raw rice – 1 cup
• Toor dal (split pigeon peas) – 1/4 cup
• Chana dal (split Bengal gram) – 1/4 cup
• Urad dal (split black gram) – 1/4 cup
• Moong dal (split green gram) – 1/4 cup
• Dried red chilies – 2–3
• Ginger – 1-inch piece
• Curry leaves – 8–10 (optional)
• Salt – to taste
• Water – as needed

How to prepare it at home:

1. Soak:
   • Rinse rice and all the lentils together. Soak them with red chilies for 4–6 hours.
2. Grind:
   • Drain and grind the mixture with ginger, curry leaves, and enough water to form a slightly coarse batter. Add salt and mix well.
3. Rest:
   • Let the batter rest for 30 minutes (no fermentation needed).

1. Cook Adai Dosas:
   • Heat a tawa, pour a ladle of batter, and spread it thickly or thinly as desired.
   • Drizzle oil around the edges and cook until golden. Flip and cook the other side for a minute.
2. Serve:
   • Enjoy hot with coconut chutney, jaggery, or avial.

6. Neer Dosa Batter Recipe

Neer dosa is a soft, lacy dosa from Karnataka, made with minimal ingredients.

Ingredients:

• Raw rice – 1 cup
• Salt – to taste
• Water – as needed

How to prepare it at home:

1. Soak:
   • Rinse raw rice thoroughly and soak it in water for 4–6 hours or overnight.
2. Grind:
   • Drain the soaked rice and grind it with enough water to form a smooth, thin batter (like milk consistency).
3. Mix and Rest:
   • Add salt and mix well. Let the batter rest for 15–20 minutes.
4. Cook Neer Dosas:
   • Heat a non-stick tawa and grease lightly with oil.
   • Pour a ladle of batter onto the hot tawa and tilt the pan to spread it thinly (no need to spread with a ladle).
   • Cook until the edges lift off, no flipping required.
5. Serve:
   • Serve hot with coconut chutney, jaggery, or veg curry.

7. Oats Dosa Batter Recipe

A quick and healthy option for crispy and nutritious dosas.

Ingredients:

• Rolled oats – 1 cup
• Rice flour – 1/4 cup
• Curd (yogurt) – 1/2 cup
• Water – 1–1.5 cups (adjust as needed)
• Salt – to taste
• Cumin seeds – 1/2 tsp (optional)
• Chopped green chilies – 1 tsp (optional, for spice)

How to prepare it at home:

1. Grind Oats:
   • Blend oats into a fine powder using a mixer grinder.
2. Mix Ingredients:
   • In a bowl, combine the oat powder, rice flour, curd, salt, and cumin seeds.
   • Gradually add water to form a thin, pourable batter.
3. Rest:
   • Let the batter rest for 15–20 minutes to hydrate the oats.
4. Cook Oats Dosas:
   • Heat a tawa, pour a ladle of batter, and spread it thinly in a circular motion.
   • Drizzle oil and cook until golden and crisp. No need to flip.
5. Serve:
   • Enjoy hot with coconut chutney, sambar, or a tangy tomato dip.

8. Sprouted Moong Batter Recipe

A healthy, protein-packed batter perfect for dosas or pancakes.

Ingredients:

• Sprouted green moong – 1 cup
• Rice (optional, for crispness) – 2 tbsp
• Ginger – 1-inch piece
• Green chilies – 1–2 (optional)
• Cumin seeds – 1/2 tsp (optional)
• Salt – to taste
• Water – as needed

How to prepare it at home:

1. Prepare Sprouts:
   • Use freshly sprouted green moong. Rinse thoroughly.
2. Grind:
   • Blend sprouted moong with rice (if using), ginger, green chilies, cumin seeds, and enough water into a smooth, pourable batter. Add salt and mix well.
3. Cook Dosas:
   • Heat a tawa, pour a ladle of batter, and spread it thinly in a circular motion.
   • Drizzle oil and cook until golden and crisp. Flip if desired for a softer texture.
4. Serve:
   • Enjoy with coconut chutney, mint chutney, or a tangy tomato chutney.

9. Multigrain Dosa Batter Recipe

A wholesome and nutritious batter made with a mix of grains and lentils, perfect for a healthy dosa.

Ingredients:

• Rice – 1/2 cup
• Wheat (whole wheat grains) – 1/4 cup
• Oats – 1/4 cup
• Barley – 2 tbsp
• Toor dal (split pigeon peas) – 2 tbsp
• Urad dal (split black gram) – 2 tbsp
• Fenugreek seeds – 1/2 tsp
• Salt – to taste
• Water – as needed

How to prepare it at home:

1. Soak Grains & Lentils:
   • Rinse rice, wheat, oats, barley, toor dal, urad dal, and fenugreek seeds. Soak them together in plenty of water for 6–8 hours or overnight.
2. Grind the Batter:
   • Drain the soaked ingredients and grind them into a smooth batter, adding water as needed. The consistency should be slightly thick but pourable. Add salt and mix well.
3. Fermentation:
   • Let the batter ferment for 8–10 hours or overnight in a warm place.
4. Cook Multigrain Dosas:
   • Heat a tawa, pour a ladle of batter, and spread it in a thin circle.
   • Drizzle some oil around the edges, cook until golden and crispy. Flip if desired for a softer dosa.
5. Serve:
   • Enjoy with chutney, sambar, or your favorite dip for a healthy and filling meal.

10. Easy Quinoa Batter Recipe

Ingredients:

• Quinoa – 1 cup
• Rice (optional, for texture) – 1/4 cup
• Urad dal – 1/4 cup
• Fenugreek seeds – 1/2 tsp
• Salt – to taste
• Water – as needed

How to prepare it at home:

1. Soak:
   • Rinse quinoa, rice, urad dal, and fenugreek seeds thoroughly. Soak them together in water for 4–6 hours.
2. Grind:
   • Drain and grind the mixture with water into a smooth, pourable batter. Add salt and mix well.
3. Ferment:
   • Allow the batter to ferment overnight (8–10 hours) in a warm place until it doubles in size.
4. Cook Dosas:
   • Heat a tawa, pour a ladle of batter, and spread it thinly.
   • Drizzle a little oil, cook until golden, and flip if needed for a softer texture.
5. Serve:
   • Pair with chutney, sambar, or a tangy tomato dip for a healthy, protein-packed meal.

Dosa is considered the best meal that can be eaten in any time of the day. If you like to cook healthiest version of dosa rather than rice and lentil and palak dosa batter then try these 10 healthy dosa batter recipe avoiding maida, it provides abundance of nutrients as ragi and quinoa are good millet flour that must be included for everyday meal. As these dosa batters are good for diabetic or heart patients, a good alternative that will satisfy their in between munching throughout the day. If you want to make these recipes at home then take our best cooking courses and start your journey today!  To know more Call: +91-98880-11222.