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5 from 1 vote

Barnyard Millet Dosa

Course Breakfast, Main Dish, Starters, Snacks
Cuisine Goan, Indian
Prep Time 12 hours
Cook Time 10 minutes
Total Time 12 hours 10 minutes
Servings 8 Dosa
Author Raksha Kamat

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.