Barnyard Millet Dosa Recipe
A healthy, gluten-free dosa made with barnyard millet, perfect for a crispy and nutritious breakfast or dinner.
Ingredients
- 1 cup whole skinned urad dal
- 3 cups barnyard millet
- 3 tbsp poha flattened rice, optional
- 1/2 tsp fenugreek seeds optional
- 1 tbsp salt more or less
Instructions
- Wash and soak 1 cup whole skinned urad dal and 3 cups barnyard millet separately in plenty of water. Set aside for a minimum of 4 hours up to 8 hours
- If using, add 1/2 tsp fenugreek seeds to the urad dal while soaking
- Grind the urad dal first, adding enough water to make a thick and smooth batter that's slightly thick and fluffy
- When done, remove into a large bowl and grind the soaked millets. Take care adding water at this stage because the millets soak up water and release when grinding. It's easy to have your batter get too watery at this stage so take care
- Add 3 tbsp poha at this stage with the millets, if using
- Remove and add to the same bowl with the ground urad dal
- Add 1 tbsp salt and give everything a really good mix. Using your hands to mix makes the batter ferment better, apparently. Do what works!
- Set aside in a warm place to ferment for 8 hours or overnight. The batter will rise a bit and turn bubbly.
- To prepare dosas, heat a griddle and grease with gingelly oil
- Pour about 1/4 cup of batter and make into thin rounds.
- Add more oil and flip when the first side is cooked
- Cook the other size until crisp and done.
- Transfer to a plate and serve with sambar and chutney for a nutritious and fillng breakfast or dinner
Notes
- Use fresh urad dal for best results. The urad dal should turn fluffy when being ground. Add enough water to get this result.
- You can add 50/50 rice to millets or any proportion you like, for a different flavoured dosa