Mixed Millets And Dal Dosa Recipe

These crisp dosas are Mixed Millets and Mixed Dal Dosa the homemade batter is fermented.

These dosas, when served with potato vegetable and chutney were ideal for brunch.

In case you have forgotten, we in India, are in the midst of lockdown from 25th march ’20. Since the Goan Borders were closed supplies were short and social distancing we are following there are queues everywhere and the number of people allowed inside a shop is limited too.

Naturally, we are using what is now called “pantry staples” and my mother called groceries which she divided as bulk and monthly.

For bulk, she used to buy wheat, rice etc and store them. Now with smaller families and the numerous packaging options, I tend to buy lesser quantity and more variety.

Why this discourse?

A Monday and a new week so start your day with these delicious and crisp Dosa,( yes Dosa is a flatbread) as a part of #241 FlatbreadFeista suggested by Poonam do try her Lemon Chutney it is to die for. Then there is her Chana Pulao I want to try asap just waiting for my vegetable stock to go low before I bring out chana, my next pantry staple.

But before we start on the millets dosa recipe let us discuss millets, as it has become very close to my heart.

What are millets?

Millets are gluten-free seeds of plants extremely healthy, with a low glycemic index. These grains are generally small and taste good too. They were a part of Indian Diets ages ago.

What are the different millets?

I have a table that shows the different millets and their names in some of the local languages I know. You can check it up here.

Millets that are rich in fibre, calcium, iron and vitamin B. They are also gluten-free and have a low glycemic index ( which means you feel hungry less often).

All the millets have a mild, slightly sweet flavour and are perfect grains for stir-fries, pulao or pilaf even for a salad.

Why eat millets?

Millets that are rich in fibre, calcium, iron and vitamin B.

Millets, how do you cook them?

Sorghum and finger millet are generally used as flour. (eg. Bhakari and Teezan, Satv.
Even bajra is generally used in flour forms. It is only recently I have come across varieties of food made with whole grain. (eg Paratha, Ghoongri.
If you are using the other millets Barnyard Millet, Kodo Millet, Little Millet or Foxtail Millet then use it as whole grain and cook them.
You will need
- 2-¼ cups of water to cook 1 cup of millets in a dry style like rice is cooked for pulao
- but to make a porridge kind of consistency use 3 cups.

As I said once you are hooked to these millets you rather not eat rice or wheat. Even my daughter tells me to make khichidi with millet, not rice.

With that let us without much ado see the Mixed Millets And Dal Dosa Recipe

So what are the ingredients for Mixed Millets And Dal Dosa Recipe?

Ingredients of mixed millets and dals for dosa — Ingredients for Mixed Millets, Mixed Dal Dosa

Dals: Also, called split legumes or pulses I have used a mix of 4 dals they are
- chana dal,
- urid dal,
- moong dal and
- toor dal.
Rice: use any kind of rice, I have used plain steamed rice. You can use brown rice or Dosa rice too.
Millets: I have used an equal quantity of both
- Barnyard millets and
- foxtail these millets. You can use a single millet or a mixture or vary the proportion of the millets too.
Sago: I added sago or sabudana in the days towards the end of the soak time. It gives the dosa a nice spongy texture. In case you want crisp ones too this helps.
Fenugreek seeds: methi seeds I add these seed while soaking. These seeds are reputed to give you a nice lacy dosa.

Dosa, with millets — Savoury Pancakes with Mixed Millets

Okay, so how do I make these Mixed Millets And Dal Dosa Recipe?

Rinse and soak the dals. As I use the water that I have soaked the dal in to grind I prefer to wash the dal ahead. The soaked water I believe has a lot of nutrients.
Similarly, wash and soak the millets and rice and methi seeds together.
- Please remember that the millets are small. You need to use a strainer while washing them.
- Also, they need a lot of washing.
- I generally wash them and rinse 2-3 times. Then in the strainer hold them under running water till the water runs clear.
- Soak for 5-6 hours separately.
About 4 hours later wash and rinse the sago generally I add it to the dals.
Grind the dal to a fine paste using little soaking water. Transfer to a big bowl. Similarly, grind the millets and the rice to a fine paste. Use as little water as possible.
Mix the two pastes well and set aside to rise for 10-12 hours.
When you want to make your dosa, run a ladle till well-mixed then add salt. Mix well.
On a hot non-stick tava make your dosa by ladling a spoonful of batter on low flame. Use smooth circular movements to spread the batter if you want a thin and crisp dosa. For a fat spongy one use to ladles and do not spread much. Cook on both sides.
Serve hot.

Breakfast with Mixed Millets, Mixed Dal Dosa

Recipe Card

Mixed Millets, Mixed Dal Dosa

Healthy and Nutritious mixed millets dosa for delicious meal from my Pantry Staples

5 from 10 votes

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Course: Breakfast, Brunch, Dinner, Snack

Cuisine: Gluten-free, Indian

Keyword: Barnyard Millets, Dosa, Fermented, Fox tail Millets

Prep Time: 30

Cook Time: 5

Soaking and Fermenting time: 15

Total Time: 15 35

Servings: Dosa

Calories:

Author: ArchanaPotdar

Equipment

Bowls
Blender
Spoons and Ladles
Non-stick tava/skillet

Ingredients

¼ cup Chana dal
¼ cups urad dal
¼ cup toor dal
¼ cup moong dal
1 cup rice
1 cup barnyard millet
1 cup foxtail millet
1 teaspoon methi seeds
¼ cups sabudana

Instructions

Rinse and soak the dals. As I use the water that I have soaked the dal in to grind I prefer to wash the dal ahead. The soaked water I believe has a lot of nutrients.
Similarly, wash and soak the millets and methi seeds rice together. For washing the millets check the method.
Soak for 5-6 hours.
About 4 hours later, wash and rinse the sago add to the dals.
Grind the dal to a fine paste using little soaked water.
Transfer to a big bowl.
Similarly, grind the millets and the rice to a fine paste. Use as little water as possible.
Mix the two pastes well and set aside to ferment and rise for 10-12 hours. I generally grind in the night.
In the morning the batter has fermented and rises well and when you run a ladle you can see the bubbles in the batter. Run the paddle 2-3 times all around.
The level of the batter settles now add your salt.
On a hot non-stick tava make your dosa by ladling a spoonful of batter on low flame please.
Use smooth circular movements to spread the batter if you want a thin and crisp dosa. For a fat spongy add more batter (about 1- ½ ladles should be okay), do not spread much.(check notes)
Raise the flame and cook. Drizzle a mix of homemade the and oil on the dosa.
Once the dosa starts getting done it will easily peel off the tava. Flip over an d cook on the other side. If your dosa is well made you will not need to flip.
Serve hot.

Notes

When you make the thick spongy dosa keep the flame on medium and cover your dosa with a lid.
Flip over when done cookthe other side too.
Serve.