Barnyard Millet Dosa
Breakfast, Main Dish, Starters, Snacks
urad dal / Bengal gram dal
methi (Fenugreek seeds)
for each dosa
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
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.