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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..
Ingredients -
Little Millet 1 cup (240 ml cup)
Urad Dal 1/2 cup
Poha/Atukulu handful
Fenugreek Seeds 1/2 tsp
Salt as needed
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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
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the little millet dosa looks good, Harini. such a nice series of dosa recipes you are getting us all ...
Excellent choice Harini, I frequently make this version these days..
The addition of poha should give a soft dosa. Great series and love all your dosa recipes.
Totally agree, and we started getting acquired to millets via idli and dosa too. Dosas has come really well.