Millet dosa is a fantastic, healthier twist on the classic dosa, crafted with nutritious millets instead of the usual rice. It's not only light and crispy but also easy on the gut. This gluten-free delight is rich in fibre, protein, and essential minerals, making it a perfect guilt-free option for breakfast or dinner. It's a delicious way to support your weight management goals and boost your overall well-being.
First, rinse the millet, rice, urad dal, and fenugreek seeds really well. Then, soak them in sufficient water for 8 hours.
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Grinding
Drain the soaked mixture. Next, grind it until it’s smooth and has a slightly thick texture, just like regular dosa batter. Keep some cold water nearby to add to the blender if the mixture becomes too thick or starts to heat up.
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Fermentation
Transfer the batter into a large bowl and sprinkle in some salt. Beat the mixture thoroughly for 3 to 4 minutes. After that, cover it up and let it rest in a warm area for about 8 hours, or until it has doubled in volume.
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Make the dosa
First, heat your dosa pan or tawa until it’s nice and warm. Then, take a ladle of batter and pour it in the middle, spreading it out in a circular motion to make a thin dosa. Drizzle a bit of oil around the edges and let it cook on medium heat for a few minutes. When it’s ready, flip it over and cook for another minute, or longer if you want it to be crispier.
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Serve hot
Serve hot with chutneys, sambar, or a healthy side dish of your choice.