Millet Dosai Recipe
Prep time
Cook time
Total time
Serves: 30 dosas
Ingredients
- Any Millet - 1.5 cups
- Idli Rice - ½ cup
- Urad dal - ½ cup
- Tapioca(Javvarisi) or Beaten Rice(Poha/Aval) - ½ cup
- Salt - 1 tsp levelled or as required
- Water - To grind
Instructions
- Take 1.5 cup of any millet and wash it separately.
- Take ½ cup idli rice and wash it separately.
- Take ½ cup urad dal and wash it separately.
- Take ½ cup Tapioca pearls or beaten rice and wash it separately.
- Soak rice and millet together in water, well above the immersing level.
- Soak Tapioca/poha and urad dal together in water, well above the immersing level.
- You shall let them soak overnight or at least 6 to 8 hours.
- Wash wet grinder with cold water. Turn on the grinder and add soaked urad dal and tapioca/poha and add little of soaked water.
- Without any delay, add soaked rice and millets without soaked water.
- As and when required, add urad dal soaked water and wipe the sides using fingers/spatula to ensure even grinding. The batter should not be runny and so don't add too much water. At the same time, it should not be too tight. Add ample water required to make idli batter consistency.
- Do not grind it too smooth. Stop once it is nicely ground, but still you could feel slightly grainy when pressed between fingers. It takes exactly 15 mins for me using Premier wet grinder.
- Transfer ground batter to a container. Wash the grinder with lil water and add to the batter.
- Add 1 tsp salt or as required. Mix well with hand. Do not use spatula or ladle. Good bacteria in our hand is said to kick start the fermentation process.
- Keep it closed overnight (or 6 to 8 hours) in a warm place or inside oven with light on (oven off), if the temperature is cold.
- Once it is fermented and raised up, mix it with a ladle. Make idlis as such. For making dosa, add little water to make thick set dosa. Add more water to make crsipy dosa.
- Refrigerate the batter and finish it off within 2 to 3 days.
Notes
1)Use either tapioca or poha/aval. Do not use both.
2)To any millet, you shall add a handful of Ragi for nice color and flavor.
3)If any millet is short of the required measure, you shall add Quinoa to compensate the millet measure. Say, 1 cup millet and ½ cup quinoa.
4)Use urad dal soaked water to grind the batter as it aids in fermentation.
5)Minimum 6 to 8 hours fermentation is recommended. Can be extended upto 10 hours in cold countries.
6)Once fermented, refrigerate the batter and finish it off within 2 to 3 days max. Millet batter should not be carried over longer.
7)Fenugreek seeds are not recommended as Millets naturally have mild bitterness. Adding fenugreek seeds might make it more bitter.
2)To any millet, you shall add a handful of Ragi for nice color and flavor.
3)If any millet is short of the required measure, you shall add Quinoa to compensate the millet measure. Say, 1 cup millet and ½ cup quinoa.
4)Use urad dal soaked water to grind the batter as it aids in fermentation.
5)Minimum 6 to 8 hours fermentation is recommended. Can be extended upto 10 hours in cold countries.
6)Once fermented, refrigerate the batter and finish it off within 2 to 3 days max. Millet batter should not be carried over longer.
7)Fenugreek seeds are not recommended as Millets naturally have mild bitterness. Adding fenugreek seeds might make it more bitter.
Recipe by My Healthy Kiddo at https://www.myhealthykiddo.com/millet-dosai-recipe/