Millet Dosa is a healthy and delicious alternative to traditional dosa made with rice and urad dal. Millets are gluten-free and packed with essential nutrients. Here’s a recipe for making Millet Dosa:
– 1 cup millet (foxtail millet, barnyard millet, or any other variety)
– 1/2 cup urad dal (split black gram)
– 1/4 cup poha (red flattened rice preferred)
– 1 tsp fenugreek seeds
– Salt to taste
– Water as needed
– Oil for cooking
1. Soak millets, urad dal, poha, and fenugreek seeds separately in water for at least 4-5 hours or overnight.
2. Drain the water and grind the urad dal and fenugreek seeds together until smooth and fluffy, adding water as needed. Transfer to a large bowl.
3. Grind the soaked millets and poha together into a fine batter, adding water as needed. Combine this batter with the urad dal mixture in the large bowl.
4. Add salt to taste and mix well. Allow the batter to ferment in a warm place for 6-8 hours or overnight until it becomes frothy and slightly sour.
5. Once the batter has fermented, mix it gently and adjust the consistency by adding water if needed. The batter should be of pouring consistency, similar to pancake batter.
6. Heat a non-stick or cast-iron griddle on medium heat. Grease it lightly with oil using a brush or a paper towel.
7. Pour a ladleful of batter onto the hot griddle and spread it in a circular motion to form a thin, round dosa.
8. Drizzle some oil around the edges of the dosa and cook it on medium heat until the edges turn crispy and golden brown.
9. Flip the dosa and cook for another 1-2 minutes until the other side is cooked.
10. Remove the dosa from the griddle and serve hot with your choice of chutney, sambar, or any other accompaniment.
Note: You can store the leftover batter in the refrigerator for up to 3 days. Just make sure to bring it to room temperature before making the dosas.
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