Delicious Millet Dosa Recipe | 24 Mantra Organic

Recipes

INGREDIENTS

Wash the millet and dal in a steady stream of water and soak them together along with the methi seeds with enough water to cover them. Keep covered for 4 to 6 hours.
In a separate container soak the flattened rice for 1 hour.
Drain the excess water and grind everything together to get a smooth paste.
Add the salt, mix well and keep covered for 18 to 24 hours until the batter ferments nicely.
After the batter is ready, keep a tava or a griddle on medium low heat. Once the pan is hot, sprinkle some water and if the water sizzles, your pan is ready to use.
After the water evaporates, reduce the heat and smear the pan with a little oil with the help of a cut potato. You can prick a fork to one end of the potato to control the movement.
Pour a ladleful of batter and smear the batter with the base of the ladle in concentric circles to get a round shape.
Spoon a few drops of oil around the edges of the dosa. Cover and cook for a minute or two or until the dosa is golden brown in colour.
After the dosa is golden brown, flip it over and cook again for a minute.
Loosen the sides of the dosa, fold it into a semi circle and lift it out of the pan.
Serve hot with pudina chutney or any other chutney of your choice.

In a blender put in the coconut, the mint leaves, roasted gram, peanuts, asafetida and salt and enough water to get a smooth paste.
Heat the oil in a seasoning pot and after the oil is hot, put in the mustard seeds. After the mustard seeds crackle and pop, put in the chilies, curry leaves and asafetida powder.
Pour the hot seasoning over the chutney and mix well.