Millets Dosa

 

Ingredients:

• 2 cups Barnyard millet
• 1/2 cup Urad dal whole, white
• 1/4 tsp Methi/ Vendhayam/ fenugreek seeds Optional
• Salt – As needed

Instructions

• Soak both millet and urad dal (with methi seeds) separately for 3 hrs. I kept urad dal in the fridge for an hour after 2 hrs of soaking.  This prevents the mixier jar from getting heated. Also more volume of batter.
• First grind urad dal, adding water little by little. The consistency should be like a thick cream, it need not be stiff but light and airy. You can see the bubbles in the picture below. I use ice cold water to grind urad dal.
• Grind millet draining water almost completely. It may not need water so add carefully otherwise will become watery. You can add salt along with millet while grinding.
• Mix both the ground batter and keep overnight for fermentation. You can see the consistency below, just like regular idli dosa batter. Spoon to idli molds to make idli.
• Or mix with little water and make dosa.

Notes

• Since we grind in mixie, the batter will be runny before fermentation than the regular batter, but next day it should be okay.
• Careful while adding water to millets while grinding. It may not need much.
• Add water generously while grinding urad dal, the urad dal batter should not be stiff.
• I didn’t add methi seeds. Still it was okay. But adding methi will help in better fermentation.
• You can grind the same in grinder.