MILLET DOSA

Millet dosa – vegan, gluten-free, nutritious South Indian breakfast usually served with sambar and varieties of chutneys. This crispy dosa without rice makes a healthy and cancer friendly breakfast.

TIPS AND TRICKS TO MAKE PERFECT MILLET DOSA

Making dosa at home is not a big deal, but making perfect and crispy dosa every time and at all-weather conditions might be little difficult. With few simple tips and tricks you can make perfect dosa every time.
Ingredients proportion and batter consistency are the deciding factors of the texture of dosa. I find 3 portions millets to 1 portion (Black Gram Dal) urad dal always works well. Addition of fistful poha (flattened rice flakes) while grinding helps to make dosa crisp.
Fermentation is an important step and it could take anywhere between 6-14 hrs depending on the weather where you live. This process takes longer during cold weather and as less as 6 hours during extremely hot and humid weather. In hot weather, batter will ferment easily on a kitchen countertop. On cold days, add a cup of hot water to the batter, mix well and place the container in a warm place probably in an oven with its lights on.
Do not skip methi seeds (fenugreek seeds) as it helps in the fermentation process.
Millets must be soaked for a minimum of 6 hrs to make the grains more digestible.

INGREDIENTS

•  Foxtail millet: 1 cup
•  Little millet: 1 cup
•  Kodo millet: 1 cup
•  Black gram Dal/ Urad dal: 1 cup
•  Flattened rice flakes: ½ cup
•  Fenugreek seeds: ¼ tsp
•  Water: ⅓ cup
•  Extra-virgin Coconut oil: as required
•  Salt: as required

INSTRUCTIONS

•  Place all 3 millets in a 1st container and urad dal, fenugreek seeds in 2nd container.
•  Rinse and wash couple of times with cold water and soak them for 8 hours.
•  Soak poha (flattened rice flakes) for 20 minutes.
•  Drain the water from urad dal, poha and millets.
•  Now grind millets along with urad dal and flattened rice flakes (poha) until smooth adding little water when necessary.
•  Transfer the batter into a container, close it with lid and allow batter to ferment.
•  Once batter ferments well, add salt, required water and mix until well combined.
•  Heat cast iron skillet on medium flame, pour ladle full batter and spread it in a circular motion just like a pancake with the back of a ladle.
•  Drizzle 1 tsp coconut oil all around dosa.
•  Once the base is crispy, loosen the dosa from edges, fold gently and place it on a plate.
•  Enjoy hot and crispy dosa with sambar, coconut chutney or any accompaniment of your choice.