INGREDIENTS:
- Browntop millet 2 Cups
- Urad Dal 1/2 Cup
- Fenugreek Seeds (Methi) 1 Teaspoon
- Salt 1 Teaspoon Or As Needed
- Sesame Oil 1/2 Teaspoon
PROCEDURE:
- Soak together the browntop millet , urad dal and fenugreek seeds (if using) in water overnight or at least 5-6 hours.
- The next day morning, grind together all the soaked ingredients until you get a smooth batter. Add water as required. This takes quite some time than grinding for the usual dosas using white rice. That’s why a longer soak time is also suggested for easier grinding.
- Transfer the batter to a big bowl which has enough space for the batter to rise. Mix in the salt and sesame oil (optional) and place it on a plate to let it ferment. Ferment the dosa batter in a warm place overnight or for at least 12-15 hours before you can prepare the dosas.
- Heat a dosa tava and pour a ladleful of batter and spread it out as thick or as thin as you want with the back of the ladle. The beauty of this batter is that both thick and paper thin dosas come out so well. Drizzle some oil around or use a non-stick cooking spray and flip to the other side to cook it thoroughly.
MY NOTES:
- If you prefer oil free dosas, once you pour the batter on the tava cover it with a frying pan lid and wait until you see sponge like holes on the dosa and then flip it the other side. These dosas are thick and spongy without any oil.
