Barnyard millet dosa recipe or siridhanya dosa recipe is a healthy and nutritious dosa made with barnyard millets and urad dal (black gram dal). This dosa turns crispy and delicious.
You might have read in my previous posts on millets as to what inspired me to cook with millets. I have been trying different millet recipes like millet idli, millet dosa, millet tomato rice, etc. since then.
Millets are rich in proteins and have lots of health benefits. It protects heart, lowers blood cholesterol, helps in preventing diabetes, improves the immune system and is very good for health. It is also good for babies. If you want to lose weight, eat millets.
Millets are also known as poor man’s food but now they are finding way into everyone’s diet due to the health benefits it offers and the different types of recipes that can be cooked with them.
Steps to make barnyard millet dosa is easy. Soak millets and urad dal for around 4 hours separately in water. Drain the water and grind separately to form a smooth batter. After grinding, mix both the batters and mix well. Keep it covered for fermentation. This might take anywhere from 8 to 12 hours depending on the climatic conditions.
In summer, batter ferments faster and in winter the fermentation process is bit slow. After fermentation, the batter is ready to make delicious dosas. Take a tava or frying pan and heat it. Smear oil on it and spread dosa batter. Now follow the instructions from the recipe below to know how to make delicious and crispy barnyard millet dosa.
Bardyard millet dosa
- 1 cup Barnyard millets
- 1/4 cup urad dal / Bengal gram dal
- 4 methi (Fenugreek seeds)
- 2 teaspoon oil for each dosa
- 1/2 teaspoon Salt or as per taste
- Wash and soak the millets in 8 cups of water for 4 hours.
- Separately wash and soak urad dal in 2 cups water.
- Keep the batter ready.
- After 4 hours, drain the water. Grind soaked millets to a smooth paste. Pour the millet batter in a deep bottomed utensil.
- Next, grind urad dal (Bengal gram dal) to a smooth paste by adding 2 tablespoon water. Pour this into the same utensil in which the millet batter is added and mix well.
- Cover and keep the batter aside for 10 hours for fermentation.
- After 10 hours, add salt to taste and mix well.
- Heat a tava or dosa pan.
- Smear 1 teaspoon oil on the dosa pan. Oil is not needed in case you use a non-stick pan.
- Spread a ladle full of batter and spread it in circular directions.
- Drizzle 1 teaspoon oil on the dosa.
- Keep the flame on medium heat and cover the dosa pan.
- Cook for 2 minutes.
- You need not flip it to other side. It gets cooked on the covered non-stick pan and comes off easily.
- Flip to other side only if you are not using a non-stick tava/pan.
- Serve hot with garlic or pudina chutney.
- After soaking millets, use a strainer to drain the millets.
- I used a non-stick pan. But I used minimal oil. You can add more if you prefer.
- Serve with garlic chutney or pudina chutney.
- Also fermentation time depends on climatic conditions. In winter, more time is needed for fermentation and in summer less time is needed.