Little MIllet Dosa
Dosas made using thehealthy little millets.
Servings 15 dosas
Ingredients
- 2 cups of little millet (kutki)
- 1 cup of split black gram (udad dal)
- 1 tsp of fenugreek seeds (methi)
- ½ cup of brown rice poha
- salt to taste
- Oil/ghee for cooking dosas
Instructions
- In a large bowl, add little millets, udad dal and methi seeds. Add water and wash well. Drain the water. Add more water and keep the ingredients soaked for 6 to 7 hours.
- Soak brown rice poha for 1 hour.
- After 7 hours, drain the water and transfer soaked ingredients to a mixer jar.
- Add soaked brown rice poha. Add little water and blend to a fine paste.
- In a mixing bowl or vessel , add the batter . Add salt and mix well. Cover and keep aside for fermentation for 10 to 12 hours.
- After 12 hours, the batter would be fermented.
- This batter can be used to make dosas as well as idlis. For making idlis, the batter needs to be a bit thicker. For dosa, we need the batter of thinner consistency. So, you can remove as much batter as is required in a large bowl. Add some water and mix well.
- Heat a dosa pan. Drizzle some drops of ghee/oil on the pan.
- Spread the ghee/oil on the pan using a tissue paper.
- The tawa should be hot before pouring the dosa batter on it.
- Pour a ladle of dosa batter andspread it in a circular motion to form a thin dosa.
- Drizzle a tsp of oil or ghee around the dosa and cook the dosa on low flame.
- When the dosa has cooked well and turns crispy, remove the dosa off the heat.
- Make dosas similarly with the remaining batter.
- Serve dosa with chutney/sambar.