Wash the foxtail millet and urad dal under running water. Now, take two bowls and pour water in both. Add the foxtail millet in one and urad dal with fenugreek seeds in the other, and soak them for 6 hours or overnight.
When they are both properly soaked, transfer them to a blender and blend it into a smooth batter. You can drizzle water to help the process, then, add a little salt according to taste. Transfer the batter into another bowl and let it ferment for 6 hours. The fermented batter is the one used to make the Dosa.
Now, take a tawa over medium flame and heat it. When the tawa starts heating, grease it with oil and then pour the batter using a ladle. Spread the batter in a circular shape with the ladle and allow it to cook for 10-15 seconds.
Then, dribble some oil over the edges of the dosa and carefully flip it upside down. Allow it to cook till both sides turn golden brown in colour. Repeat the process till all batter is used.
Serve with sambar and chutney
· 2cups little millets
· 1cup urad dal
· 1tbsp methi
· 1/4 cup poha
1. Wash the millets well
2. Wash urad dal and methi well
3. Soak all ingredients together for 8 hours or overnight as miilets will give maximum nutrition if soaked for longer hours . poha needs to be washed and soaked just 15 minutes before grinding
4. Grind batter to thick idli batter consistency, allow to ferment
5. Prepare idlis or dosa with same batterRead More