Multi grain oothappam/uthappam

I’ve always been on the look out for healthy variations to dosa and I came across this really healthy multigrain dosa on VegInspirations. I have already tried some of Usha’s recipes, she has a lot of creative and healthy recipes. I made some slight modifications to her original recipe and landed on this Multi grain oothappam.

This does not require any fermentation and requires only 2 hours of soaking time. So, it really is a quick dosa recipe to make.

1 cup quinoa
3/4 cup bulgur wheat
1/2 cup short grain brown rice
1/2 cup sona masoori rice
1 tsp methi/fenugreek seeds
1/4 cup flax meal
1/2 tsp baking soda
salt to taste

Add the brown rice and white rice in a microwave safe bowl. Cover with enough water, and microwave on high for about 6-8 minutes. Watch closely after 5 minutes, or it might boil over. In another bowl, take the quinoa, bulgur wheat and sona masoori rice. Dump the hot water and rice into this. Cover with a lid. Let sit for about 2 hours. It helps in softening the rice easily. If omitting this step, extend soak time to upto 4 hours.

Grind the soaked ingredients using a mixie/blender, adding enough water to make a thick batter. Add in the salt, flax meal and the baking soda. Add enough water to thin it out, as the flax meal with absorb some water. Let this sit while heating up a griddle. Pour a ladle full of batter, from the outside in, like you would do for rava dosa. But the batter is not watery, so it wont spread as thin. Spread the batter to form a circle. Drizzle with oil or cooking spray. Cook on one side until cooked. Flip and cook on the other side. Serve hot with chutney of choice.

Verdict: Crispy around the edges, soft like a pancake, this multi grain oothappam was not only healthy but also very tasty. We enjoyed this for a simple dinner with ginger peanut chutney.

Sending this to ‘Brown Rice for Dinner’ event, series by Sanjeeta and to ‘CWS – Flax Seeds’ event.

Pin ItFollow Me on Pinterest


  1. Karthika

    Denny Girl – Thanks to you for posting this recipe. I made my own version of Adai batter adding Barley, Quinoa and Rolled Oats. Generally I make adai with only Brown Rice, I like the taste of Adai with Brown Rice better. And my Adai is not the thick variety they make traditionally, I generally make dosai’s out of it – cooks faster and since its dosai its crispier too, my 5yr old nephew enjoys it if its crispy. So this was my proportion:
    1 cup of Brown Rice, 1/4 cup of barley, 1/4 cup of Quinoa
    1 .5cups of Thuvaram Paruppu + Masoor + Pasiparuppu
    Added about 2 handfuls of Rolled Oats while grinding Batter
    3 Red chillies + Hing + Sprig of Curry Leaves + Salt

    I was so inspired your recipes that I picked up Barley and Masoor Dhal from a farmers market I frequent. I always wanted to try Barley but did not find a good recipe I dont have to worry about it any more, Barley soup is next….As for Masoor Dhal, my Mom never used it but my North Indian Roomies in Grad School always used to make Tadka Dhal out of it. I never really cared about using it, I stop at Masoor Dhal Bin and think for a minute – do I need it, will I use it blah blah blah and will eventually leave making a mental note to pick it in my next trip and that next time did not arrive until yesterday.

    I usually roast Cauliflower and did not get a chance to try it recently, so for lunch Roasted Cauliflower it is… I made Keerai Kootu with Masoor Dhal + Pasiparuppu.

    And for next week, I am planning to make Granola Bar….Thanks again Denny Girl, you are just amazing….Keep up the great work. Now who would have thought we will all grow up and cook healthy food, we hardly did any household work during our school days…..

Leave a Reply