Millet dosa
Barnyard millet dosa . Check out my blog for more information about the benefits and nutrition provided by adding millets to our diet in some form .
This time I used half of rice and half millets so the dosa has good colour and perfect crispy texture .
The well seasoned tava gives almost nonstick type dosas, you can practically lift the dosa off the pan without a spatula . Regular care and seasoning with daily use will give that beautiful non stick effect . This dosa tava is not even a branded one, bought many years ago from local steel shop at very reasonable rates, unlike the atrocious rates that one can find on line. Do check out my idea on how to season a iron dosa tava and keep it working well .
The link to the video on how to season and care for your iron dosa tava is here .
Recipe
1 cup raw rice
1 cup barnyard millet s
1/2 cup whole udad dal
1 tbsp methi seeds
1/4 cup millet poha
Method
Firstly Wash and soak the millets for 6-8 hours.
Furthermore Wash and soak rice for 4 hours.
Next Wash and soak udad dal and methi for 2 hours.
Furthermore Soak millet poha for 1 hour .
Grind all these together to a smooth batter. Rest overnight for fermentation.
Add salt, mix gently, prepare dosas in a well greased iron tava or in a non stick pan.
I served these dosas with Sagu giving chutney and sambar a miss.
millet dosa
millet dosa
millet dosa
A nostalgic, basic Tamil Paruppu Podi recipe from my mother’s handwritten notes from 1995. Just 4 ingredients — toor dal, pepper, red chilli and salt. My go-to comfort meal with hot rice and ghee.