Little Millet Dosa

BM #133 Week 3 Day 3 - 

Here is another millet based dosa which is a regular at home. These turn out just as the regular rice based dosas. I find it is very easy to introduce millets to the family in the form of Dosa and Idli.

Here are the posts in the A-Z Dosa series so far..

Atukula Dosa ~ Poha Dosa

Bellam Dosa ~ Jaggery Dosa

Chakuli Pitha ~ Coconut Dosa

Davanagare Benne Dose

Erra Karam Dosa (Version 2)

Foxtail Millet Moringa Leaves Adai

Godhuma Pindi Dosa

Horsegram Millet Dosa

Instant Set Dosa

Jowar Flour Vegetable Dosa

Kodo Millet Dosa

Ingredients - 

Little Millet 1 cup (240 ml cup)

Urad Dal 1/2 cup

Poha/Atukulu handful

Fenugreek Seeds 1/2 tsp

Salt as needed

Method Of Preparation -

Wash and soak Little millet for about 4-6 hours.

Wash and soak Urad Dal and fenugreek seeds for about 4 hours.

Wash and soak poha for 10 minutes before grinding.

Drain and blend the urad dal - methi seeds mixture into a fine batter adding as little water as needed.

Drain and blend the Little millet and poha into a coarse batter adding as little water as needed.

Combine both the batters, add salt as needed and mix well.

Cover and set aside in a warm place for a few hours for fermentation. [I fermented it for 14 hours].

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Spray some oil all over. Let the dosa cook.

Flip onto the other side and allow it to cook for a few seconds. 

Remove and continue with the rest of the batter. 

Serve it hot with a chutney of your choice.

Preparation Time 20 minutes + Soaking time 4-5 hours + Fermenting time 14 hours

Makes 16-20