It’s taken a few iterations to perfect this #kodomillet dosa. The trick is in fermenting the batter long enough till it rises in order to make fluffy & crispy dosas. Kodo millets are a great rice substitute in dosas and are low GI, full of vitamins and polyphenols and what’s more they are environmentally friendly to grow from a farmer’s standpoint as they grow well in low water conditions.
Here’s a very easy recipe:
- 1 cup Kodo Millet (Varagu in Singapore)
- 1/4 Cup Urad Dal
- 1/2 tsp Fenugreek (methi seeds)
- 2 tbsps Poha (Beaten Rice)
- Salt to taste
- Soak the millets, Urad Dal and fenugreek in water overnight or for at least 6 hours.
- Add the poha flakes just before blending the batter in a wet grinder.
- I leave the batter outside the fridge for continued fermentation for 3 hours. This is an important step for fluffy dosas
- Add salt to the batter just before you are ready to make the dosa.
- Use a hot pancake pan a just a bit of oil/ ghee to make a crisp dosa.
Tip: When you blend the batter, begin with the water from the soaked millets and TOP up with just the right amount of water for a pancake like consistency.
I serve it hot with Roasted Coconut chutney https://vegetrailian.com/2019/05/27/roasted-coconut-chutney/ and my favourite Drumstick sambar !