This is one dosa which i made recently and i was surprised how the textured turned out even with no rice. Loved it to the core and it is perfect for breakfast or a light lunch or for dinner as well. Taste great with any chutney, sambar or anything.
For Chutney Recipes, Check this
Soaking Time : 4 to 6 hours
Fermenting Time : Overnight
Cooking Time : 1 to 2 min per dosa
Makes : 8 to 10 dosa
Pearl Millet / Bajra ./Kambu – 1 cup
Whole Urad dal / Ulundu Paruppu – 1/2 cup
Fenugreek Seeds / Vendayam / Methi – 1/2 tsp
Salt – 1 tsp
Water as needed
Oil for pan frying
Soak fenugreek seeds and urad dal separately and the millet separates in a bowl with water. Let them soak for 4 to 6 hours.
First take urad dal in a blender and make it into a puree, add little water at a time.
Now transfer this in a large container, take millet in the same mixer and puree again. Pour this into the container.
Add in salt and mix well. Cover and let it ferment overnight.
Next day, give the batter a good mix and make dosa, drizzle oil around the sides and cook till golden on the bottom.
Flip over and cook again.
|Measure your ingredients|
|Take urad dal in a bowl|
|add in fenugreek seeds|
|cover with water|
|Take pearl millet in a bowl|
|cover with some more water|
|let them soak for 4 hours|
|now time to grind|
|start by grinding the urad dal|
|make it into a smooth puree|
|look how how smooth it is|
|pour it in a large container|
|now in the same blender in which you pureed the dal,
leave some dal mix in this, it helps to
blend the pearl millet well
|add in pearl millet|
|this wont be too smooth, but that doesn’t matter|
|pour it into the dal mix|
|add some salt|
|cover it and let it ferment overnight|
|now how much it has risen|
|can you see the fermentation in this picture|
|this fermentation will give you a well coloured dosa|
|give this a good mix|
|heat a tawa|
|spread the batter over it thinly|
|drizzle some oil over it|
|cook till the bottom is well coloured|
|flip over and cook for few more sec|