Masala dosa using barnyard millets ( samvat chawal ) not only makes it soft and perfect but reduces time too. Millets are not only nutritious but also low in carbs comparatively and have good fats that body needs, helps lower cardiovascular problems , helps regulate blood sugar and so diabetics can have a choice of making dosas by substituting rice with millets.
Millets are generally consumed during fast/ vrat times around Navratras so such recipes are good to have in hand . You can substitute udad dal with potatoes while grinding during vrat time.
It makes excellent potatoes millet dosas.
Another major plus of the recipe is that less soaking time, the ease of grinding in a simple home mixie / blender and doesn’t require wet stone grinder as the millets soak well and grind to paste quickly.
For small batch of batter I usually grind everything together in the mixie. The above dosa was made by grinding batter in mixie with all ingredients together as the quantity was less.
For all these reasons I prefer to make millets dosas and idlis.
For the dosa batter
1 1/2 cup barnyard millets ( samvat chawal ) used during vrat or fast .
1/2 cup udad dal
4 tbsp chana dal
1 tbsp of methi/fenugreek seeds
1/4 cup of poha
salt for batter
Soak the millets and udad dal seperately . Keep methi seeds and poha soaked in small cups separately. Methi can be soaked with udad dal too .
3 hours is enough for soaking .
Grind udad dal with methi and Chana dal to a smooth batter ( thick )
Next grind the millets with poha also to a thick smooth batter .
While grinding both the millets and dals , do not add too much water.The batter has to be fairly thick.
Mix both the batter well . Always mix batter from bottom to top two or three times with hand to aid good fermentation . Cover and leave to ferment overnight .
Next morning the batter would have fermented well.Add salt and mix well and add little water if need be.
Ingredients for the masala:
4 medium sized potatoes cooked well,2 medium onions chopped finely.
1 tsp mustard seeds
1 tsp split udad seeds
2 green chillies,slit or chopped finely .
1 tsp of finely grated ginger
sprigs of curry leaves.
Some chopped coriander leaves to garnish .
salt to taste
1 tsp turmeric powder, 2 tsp oil .
Ingredients for the red chutney:
6 medium sized red Kashmiri chillies,dry or fresh ones, soaked in warm water to soften.this variety is not spicy so you can add more for good colour .
3 tbsp fried gram dal or roasted chana dal
1 piece of garlic which is optional or even 1 small sliced onion can be used.
3 tbsp coconut also optional.l
salt as per taste
2 tbsp limejuice.
Grind all the above in a mixie with little water and keep aside.
To make the potato masala
In a kadai/pan put oil and splutter the mustard seeds and split udad dal , green chillies and ginger .
When the mustard pops and the dal turns golden add the chopped onions and stir briskly.
Saute the onions till they turn pink and translucent.
Meanwhile add the turmeric powder to the cooked ,mashed potatoes.
Add the mashed potatoes to the sauteed onions and add salt.Add chopped coriander leaves and stir well. The potatoes must be mashed well without lumps .gadnish with coriander leaves . Add a drop of lime juice if you prefer .
Keep the potato masala aside and prepare the red chutney .
To make dosas
Just a tip ..
Wipe a very hot skillet with a half cut onion, sprinkle lightly salted water after griddle is hot, it should make a sizzling sound to indicate the tava is ready , then spread batter…everytime you can sprinkle this very lightly salted water , enhances colour of dosa ( not needed but some hotels do this )
When you see the dosa almost done spread the red chutney as much as you like and place the potato masala on top , fold both sides and remove .
Serve with a dab of butter ( optional )
No need to flip over dosa .
This is a very filling dosa and doesn’t require additional chutney or sambar .
Barnyard millets :