Recipe for Foxtail Millet Dosa
Foxtail Millet Dosa is a slight twist to the traditional dosa recipe. In this recipe, rice is replaced by foxtail millet, making it a protein-rich and high in fibre breakfast.
Equipment
- Mixing bowl
- Mixer grinder
- Pan
Ingredients
- 3 Cups Foxtail Millet
- 1 Cup Urad Dal ( Black Gram without skin)
- Water; to soak the grains, make the batter, and to adjust the consistency
- 2 tsp Salt
- 1 tsp Fenugreek Seeds (optional)
- 2 tbsp Cumin Seeds
- ½ Cup Dry Curry Leaves; crushed
- ½ tbsp Black Pepper; crushed
- Sesame Oil/Ghee to make the dosas
Instructions
- Wash the millet and soak them in about 3 cups of water for four hours.
- Wash the lentils and soak them in 2 1/2 cups of water for four hours.
- After 4 hours, grind them to a fine batter. You will not need extra water to grind it. But if you do, please add it. Ensure that the batter is neither too thick nor too thin.
- Whisk it well for a minute. Then cover and keep it for overnight fermentation.
- The next day, add salt, cumin seeds, crushed curry leaves and crushed black pepper and mix well.
- Add water and bring the batter to a flowy consistency.
- Heat a pan. Grease it. On medium heat, spread the dosa batter. Keep it as thin as possible.
- Drizzle some ghee/oil around the edge and also on the dosa and cook on medium heat.
- If you have spread the batter thin, you don't need to flip it. If you see that the surface of the dosa on top looks a bit raw, flip it for a few seconds and take out the dosa.
- Serve hot with any chutney of your choice.