How to make millets dosa using little millet
Ingredients
- 1 cup Little millets (Samai)
- ¾ cup Urad dal (dhuli)
- ¼ cup Masoor dal (dhuli)
- 1 Tsp Methi dana
- 1 Tsp Rock salt
- 2 Tbsp Ghee
Instructions
- Take 1 cup little millets, ¾ cup urad dhuli dal, ¼ cup masoor dal, 1 tsp methi dana.
- Rinse dals and millets thoroughly a few times and soak in lots of water for 4-6 hours individually or together. During cold weather they can be soaked overnight.
- Drain the excess water.
- Blend until smooth, frothy and bubbly. If needed add more water. I added 2 to 4 tablespoons water. But do not make it thin or runny.
- Now transfer into big container, cover it and let it ferment in a warm place. It may take from 5 to 16 hours depending on the temperature.
- Now add 1 cup of water and salt to taste and mix it well.
- Adjust water accordingly, as it should be in a pourable and spreading consistency.
- Take a dosa tawa and heat it on a medium high heat. (tawa or pan should be non-stick)
- When the pan is hot enough, turn the heat to low flame.
- Stir the batter in the bowl and pour a ladle full of batter in the center of the tawa.
- Immediately begin to spread it evenly starting from the center in a circular way to make a thin crepe.
- Regulate the heat to medium high and cook for a minute. Add desi ghee towards edges.
- When it turns golden or brown on the base, fold it and serve. Add potato masala for filling if you want to make masala millets dosa.
- Healthy millets dosa served with sambhar and coconut chutney.
Video
Ingredients for little millets:
- Little millets (Samai) 1 cup
- Urad dal (dhuli) ¾ cup
- Masoor dal (dhuli) ¼ cup
- Methi dana 1 tsp
- Salt 1 tsp
Step by step recipe for making dosa using little millets.
1- Take 1 cup little millets, ¾ cup urad dhuli dal, ¼ cup masoor dal, 1 tsp methi dana.
2- Rinse dals and millets thoroughly a few times and soak in lots of water for 4-6 hours individually or togther. During cold weather they can be soaked overnight.
3- Drain the excess water.
4- Blend until smooth, frothy and bubbly. If needed add more water. I added 2 to 4 tablespoons water. But do not make it thin or runny.
5- Now transfer into big container, cover it and let it ferment in a warm place. It may take from 5 to 16 hours depending on the temperature.
6- Now add 1 cup of water and salt to taste and mix it well.
7- Adjust water accordingly, as it should be in a pourable and spreading consistency.
8- Take a dosa tawa and heat it on a medium high heat. (tawa or pan should be non-stick)
9- When the pan is hot enough, turn the heat to low flame.
10- Stir the batter in the bowl and pour a ladle full of batter in the center of the tawa.
11- Immediately begin to spread it evenly starting from the center in a circular way to make a thin crepe.
12- Regulate the heat to medium high and cook for a minute. Add desi ghee towards edges.
13- When it turns golden or brown on the base, fold it and serve. Add potato masala for filling if you want to make masala millets dosa.
14- Healthy millets dosa served with sambhar and coconut chutney.