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

1. Place all 3 millets in the 1st container, urad dal and fenugreek seeds in the 2nd container, poha in the 3rd container.
2. 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.
3. Grind millets along with urud dal and poha until smooth batter, adding little water when necessary.
4. Transfer the millet batter into a container, close it with a lid and allow the batter to ferment.
5. Once the batter ferments well, add salt, and required water and mix until well combined.
6. 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.
7. Drizzle little oil all around the dosa.
8. Once the base is crispy and light brown, loosen the dosa from the edges, fold gently and place it on a plate.

Note

1. 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).
2. Add finely chopped onions, green chillies & coriander as toppings on golden brown dosa for extra flavour and taste.

Pic & Recipe Courtesy: flavourstreat.com