Mixed Millet Dosa Recipe

Soaking Time – Overnight (10 hours)
Cook Time - 5 min
Ingredients
- Foxtail millet – 1 cup
- Little millet – 1 cup
- Kodo millet – 1 cup
- Urad dal – ½ cup
- Fenugreek seeds – ¼ tspn
- Poha(Flattened rice flakes)- 2 tbspn
- Salt
- Water
Recipe
- Place all 3 millets in the 1st container, urad dal and fenugreek seeds in the 2nd container, poha in the 3rd container.
- Rinse and wash a couple of times with cold water and soak the millets for 8-10 hours, urud dal for about 2-3 hours, poha for 20 minutes.
- Grind millets along with urud dal and poha until smooth batter, adding little water when necessary.
- Transfer the millet batter into a container, close it with a lid and allow the batter to ferment.
- Once the batter ferments well, add salt, and required water and mix until well combined.
- Heat the dosa pan over medium flame, pour a ladle full of batter on hot dosa pan and spread it in a circular motion just like a pancake with the back of a ladle.
- Drizzle little oil all around the dosa.
- Once the base is crispy and light brown, loosen the dosa from the edges, fold gently and place it on a plate.
Note
- You could use any 2 different varieties of millets instead of 3 (such as 1.5 cups of foxtail millet and 1.5 cups of other variety millet), or you could use any 1 type of millet (eg: 3 cups of foxtail millet). But make sure not to alter the millet and urad dal ratio (3 parts of millet: 1-part urad dal).
- Add finely chopped onions, green chillies & coriander as toppings on golden brown dosa for extra flavour and taste.
Pic & Recipe Courtesy: flavourstreat.com