Crispy Baragu Dosa (Proso Millet Dosa)

Ingredients:

Baragu/Proso millet – 2 cups
Urad dal – ½ cup
Toor dal – 1 tsp
Chana dal (split chickpeas)- 1 tsp
Fenugreek (Methi) seeds- ¼ tsp
Cooked rice/poha (beaten rice)- a fistful
Sugar – 1/4 tsp (optional)
Salt – ½ tsp
Oil/ghee – few drops per dosa

Method:

Soak the millet in a dish and all the dals and methi seeds in another dish for about 3-5 hours. If using poha, soak it along with the dals.

Drain water. Grind everything together adding just enough water. Add sugar. Transfer into a bowl and let it ferment overnight.


Next morning, add the salt and mix well.  Add water to make the batter pouring consistency.

Pour the dosa on nonstick tawa (griddle). Drizzle oil or ghee. Serve hot with coconut chutney, tomato chutney or any other chutney of your choice.

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