Dosa – The all-time favorite of the South Indians has many versions and styles. There are so many ways in which you can make a dosa like the onion dosa, cauliflower dosa, tomato dosa, pizza dosa, sweet dosa and so on… This Millets Dosa is one which is very very tasty and healthy. We know the benefits of millets, but how do we include them in our dialy menu… Here’s the easiest way. You can make dosas with all the millets readily available at home. These dosas can be served with sambhar, coconut chutney, mint chutney, dal chutney, tomato chutney, onion chutney or just the idli podi. How ever served, these dosas tastes wonderful.
By September 21, 2013Published:
Healthy millets soaked and ground along with urad dal and idli rice, to make fine crispy and tasty dosas served with chutney.
- 1/4 Cup Kambu pearl millet
- 1/4 Cup Ragi finger millet
- 1/4 Cup Cholam jowar or great millet
- 1/4 Cup Varagu kodo millet
- 1/4 Cup Kuthiraivali barnyard millet
- 1/4 Cup Kollu kaanam or horsegram
- 1/4 Cup Thinai foxtail millet
- 1/4 Cup Urad dal
- 1/2 Cup Idli Rice
- to taste salt
- 1/2 tablespoon Fenugreek seeds
- as required Oil
- In a bowl soak the urad dal and fenugreek.
- In another bowl, soak all the millets and idli rice.
- Grind the urad dal and fenugreek by adding enough water.
- Collect the batter in a large bowl.
- Now grind the millets along with the rice by adding enough water.
- Collect the batter in the same bowl.
- Add the required amount of salt and water and mix well using your hand.
- Allow the mixture to ferment alteast 6-8 hours.
- Mix the fermented batter before making a dosa.
- Pour enough batter on the hot tawa and spread evenly to make a thin dosa.
- Add few drops of oil around the dosa.
- Once cooked, flip over and cook the other side.
- Transfer to a serving plate and serve these hot and crispy millets dosas with red chutney.
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