Barnyard Millet Dosa
A healthy and gluten-free twist on the classic South Indian dosa, made with protein-rich barnyard millet and urad dal.
This recipe yields approximately 10-12 dosas.
Ingredients:
- 1 cup barnyard millet
- ½ cup urad dal
- 1 teaspoon fenugreek seeds
- Salt to taste
- Ghee or oil for cooking
Instructions:
- Wash the barnyard millet and urad dal thoroughly in several changes of water.
- Soak the millet, urad dal, and fenugreek seeds in plenty of water for at least 5 hours, or overnight.
- Drain the soaked lentils and millet.
- Grind the urad dal first into a smooth batter using minimal water. You can use a blender or a wet grinder for this step.
- Grind the soaked barnyard millet into a slightly coarse batter, adding water only as needed.
- In a large bowl, combine the ground urad dal and millet batter. Add salt to taste and mix well.
- Cover the batter and let it ferment in a warm place for 8-10 hours, or until doubled in size and slightly bubbly.
- Heat a griddle or non-stick pan over medium heat.
- Once hot, grease the pan with a thin layer of ghee or oil.
- Using a ladle, scoop a portion of the batter and spread it into a thin circle on the pan.
- Drizzle a little more ghee or oil around the edges of the dosa.
- Cook for 1-2 minutes per side, or until golden brown and crispy.
- Serve hot with your favorite chutney or sambar.
Tips:
- For a crispier dosa, use a slightly thicker batter.
- If the batter becomes too thick after fermentation, add a little water to adjust the consistency.
- You can experiment with adding chopped vegetables like onions or grated carrots to the batter for a variation