MULTI

MILLET
BEETROOT
DOSA MIX
 INTRODUCTION

 Good nutrition is very important in every stage of life. To achieve good

nutrition, it is important to learn more about the sources and functions of
nutrients. Energy has close association with body weight. When our energy
intake is greater than energy output, body weight goes up. Therefore, it is
important to pay attention to the balance between energy intake and output in
order to maintain a healthy body weight.
 Millets offer a cheap source of energy
compared to wheat and rice, and are widely
consumed by rural communities
in many parts of the world to meet the
micro-nutrient requirements.
 The term "Ready to cook" or
"Instant food mixes” or
"Convenience food" is used
for products that have a
mixture in the proper
proportion of two or more
ingredients that are blended
or combined in advance.
This mixture is ready-to-
cook and can be cooked after
adding water or curd. These
mixes are easy to cook at
home and can be consumed
in breakfast or as a snack. 

 Our product is made in order

to increase the nutritional
value of dosa by adding
beetroot and other various
grains. 
 OBJECTIVE

 To develop Instant Multi millet beetroot dosa mix using Rice, Ragi, Urad
dal, Toor dal, Chana dal, Poha, Oats, Moong dal, Beetroot and Meethi
seeds.
 To study the development of instant mix by conducting various trials.  
 To improve shelf life of the product. 
 To develop packaging and designing
to label for the product. 
 To provide a product without the addition
of any edible oil or other Oil. 
 METHOD

 Material/utensils used-Weighing scale, sealing machine, Nonstick pan,

spoon, cooling plate, Electric mixer.
 
 Dosa Mix-
 Wash the rice. 
 Dry roast 1½ cup (200gm) rice on low flame till moisture goes away. 
 Dry Roast oats, Moong beans, black lentil, ragi, Bengal gram, Toor dal,
flattened rice and meethi seeds. 
 Let it all cool down. 
 Transfer it to a grinder and blend it into fine
powder. 
 Add ½ tsp baking soda. 
 Mix well, combining all the ingredients. 
BEETROOT POWDER

Selection of beetroot
(select a clean and bulb shaped beetroot,
reject wounded or decayed beetroot)
↓
Cleaning 
(clean with fresh tap water)
↓
Peeling 
(peel the skin of the beetroot with peeler)
↓
Slicing 
(slice the beetroot in thin slices)
↓
 Placing them on oven tray
(place the slices on butter paper without overlapping them, place
them with keeping distance in them)
↓
Microwave 
(place the tray in microwave for 4 min each side at 140ºC)
↓
Cooling 
(let the slice to cool)
↓
Grind 
(after the beetroot slices cool down the turn crispy, grind them in
hand mixer)
↓
Beetroot Powder ready.

Mix the beetroot powder in the dosa mix

and mix well till it

gets well combined.
 TREATMENT

Sr. No. INGREDIENTS Control  T1  T2 

1. Beetroot  10 gms 10 gms 10 gms
2. Rice  200 gms 200 gms 200 gms
3. Ragi  50 gms 50 gms 50 gms
4. Udad dal 64 gms 64 gms 64 gms
5. Bengal gram 30 gms 30 gms 30 gms
(chana dal)
6. Oats  30 gms 30 gms 30 gms
7. Moong dal 30 gms 30 gms 30 gms
8. Poha (flatten rice) 75 gms 75 gms 75 gms
9. Semolina  30 gms 30 gms 30 gms
10. Methi seeds 2 gms 2 gms 2 gms
11. Sodium 5 gms - 5 gms
bicarbonate
12. Salt  10 gms 10 gms 10gms
 PACKAGING

SIZE: Standard
MATERIAL: 12 mic Pet + 108 mic Poly
DIMENTIONS: 10 × 16 centimetres
COLOUR: Transparent 

There are distinct ecological benefits of using stand up pouches

for everything from dog treat pouch to stain remover packaging.
 
Eco-friendly: A stand up pouch is bio-degradable
and reusable.
Cost-effective: As compared to traditional synthetic
packaging, self standing bags reduce production
cost and are more durable.
Easy Storage: Stand up bags are compact units.
Since they come with round, flat and angular bottoms,
they fit in everywhere. They can even be hung on the wall.
Recyclable: Unlike plastic cans, stand up bags are
completely recyclable and this reduces waste creation.
PRODUCT LABEL
 COSTING

Sr. No. INGREDIENTS COST/KG QUANTITY USED FINAL AMOUNT

(in rupees) (in rupees)

1. Beetroot  50 10 gms 50
2. Rice  40 200 gms 8
3. Ragi  40 50 gms 2
4. Udad dal 60 64 gms 8
5. Bengal gram (chana dal) 80 30 gms 3

6. Oats  160 30 gms 5

7. Moong beans 100 30 gms 3
8. Poha (flatten rice) 55 75 gms 5

9. Semolina  40 30 gms 2
10. Methi seeds 240 2 gms 1
11. Sodium bicarbonate 30 (100gms) 5 gms 1

12. Salt  20 10 gms 1

TOTAL  89/-
PACKAGING AND LABELLING 25/-
A. TOTAL COST OF MATERIAL 114

B. SURGE CHARGES (40% OF A) 45

C. A+B 159
D. PROFIT (20% OF C) 31.9
E. CRIPPLERS RETURN (5% OF C) 7.95

F. SAMPLE AS GIFT (5% OF C) 7.95

G. GST OF C (5% FOR NON BRANDED) 7.95

H. FACTORY GATE PRICES(C+D+E+F+G) 214.75

I. MARKETING,TRANSPORTATION ANS 64.42

STORAGE (30% OF H)

J. COMMISSION OF 64.42
WHOLESALERS,RETAILERS AND
DISTRIBUTORS (30% OF H)

K. OTHER (10% OF H) 21.48

L. ADVERTISING SCHEME (10% OF H) 21.48 

M. TOTAL COST (H+I+J+K+L)   386.55 ₹

N. COST OF ONE PACKET (100 GMS) 128.85 ₹

RESULT (FINAL PRODUCT)
DIRECTION OF USE:
STEP 1
Mix full packet of dosa mix, 1 cup buttermilk OR water into a smooth
batter. Let it stand for 5mins.
STEP 2
Warm a flat non stick pan to medium heat. Add ghee or butter to the pan.
Pour the batter onto the heated pan into any shape you like! Cook well on
both sides.
STEP 3
Serve hot. You can serve the dosa with coconut chutney, cheese with a
dash of lime juice and coriander.
 SENSORY EVALUATION

6 9

8
5
7

4 6

5
3
APPEARANCE 4 APPEARANCE
TASTE/FLAVOR 3 TASTE/FLAVOR
2
TEXTURE/CON- TEXTURE/CON-
SISTENCY 2 SISTENCY
1 AROMA/SMELL AROMA/SMELL
1
OVERALL AC- OVERALL AC-
0 CEPTABILITY 0 CEPTABILITY
Y Y H Y Y E Y Y H Y
EL ELY IK
E
ELY ELY EL UC TEL TL LIK TL TEL UC EL
L
M AT IS
T M E Y M RA IGH DIS IGH RA Y M REM
M
RE ER D ERA RE R
T R DE SL R SL DE R T
T R T
EX O
D O O
D
EX EX VE O KE NO KE O VE EX
N
KE M E M KE KE KE E M LI KE SLI E M IKE IKE
LI IKE IK IKE LI LI LI IK LI DI LIK ISL ISL
L L L IS L R
ER IS D E IS D D
H D H D
T T
EI EI
N N

The results of two trials when compared the second trial was more acceptable than the first trial in all aspects like
appearance, taste, texture & aroma.
The overall acceptability of the product made during second trial was more. Which can be seen the graph as well.
 UNIQUE SELLING PROPOSITION (USP)

 Its an earnest attempt to improve the nutrition content of the food that we eat,
crafted with high percentage of multi millets and other goodness.
 The authentic taste of our ready to cook and eat meals to satiate your desire of
delicious home food.
 Eating healthy can seem like a task with the easy availability of unhealthy
ready to cook food all around us and hence we have made eating healthy
simple so that you can replace your unhealthy eating habits with healthier
option.
 REFERENCES

 Food Processing Handbook.

By Alistair S. Grandison, J. G. Brennan.
 Rachie, K.O. 1975. The millets. Importance, utilization and outlook. ICRISAT. Hyderabad, India.
 Ramasamy,K., Kalaivanan, G., and Sukumar, S., 2005, consumer behaviour towards instant food
products. Indian journal of marketing. 35(6):PP 24-25.
 17. Lackey C.J., Kolasa K.M. Healthy eating: Defining the nutrient quality of foods. Nutr.
Today. 2004;39:26–29. doi: 10.1097/00017285-200401000-00008.
 Deosthale Y.G. Food processing and nutritive value of millets. In: Srivastava H.C., editor. Pulse
Production, Constraints and Opportunities. 1st ed. Volume 1. IBH Publishing Company; New
Delhi, India: 1982. pp. 377–388.
  Jajja A., Sutyarjoko A., Lara J., Rennie K., Brandt K., Qadir O., Siervo M. Beetroot
supplementation lowers daily systolic blood pressure in older, overweight subjects. Nutr.
Res. 2014;34:1–8. doi: 10.1016/j.nutres.2014.09.007.
 National Academies of Medicine . Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat,
Fatty Acids, Cholesterol, Protein, and Amino Acids. National Academies Press; Washington, DC,
USA: 2005.
 Ninfali P., Angelino D. Nutritional and functional potential of Beta vulgaris
cicla and rubra. Fitoterapia. 2013;89:188–199. doi: 10.1016/j.fitote.2013.06.004.
THANK
YOU! PRODUCT BY:
SAMRUDDHI BURSE (07)
JANHAVI GAIKWAD(16)
(MSc NFP SEM III)