Proso Millet Set Dosa

 

              Millets in general are very popular these days. So start your day with some yummy Proso Millet Set Dosa, accompanied with coconut chutney and sambar. This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. So do try this amazing and wholesome millet dosa and introduce something new to your family and dear ones.

 

                You can either ferment the batter or make it instantly. Both ways they come out really well. However, for the instant version, just add a tsp. of eno fruit salt to make them fluffy and soft. Add water accordingly to the batter for the right consistency. 

                Enjoy them for breakfast, brunch, evening snack or pack as a lunch box meal. Choice is yours. So check out the step by step pictorial recipe to prepare these amazing and healthy set dosas.

• 1 cup Proso Millet
• 1/4 cup urad dal (split black gram lentil)
• 1/3 cup poha (beaten rice) I have used brown poha here
• 1/2 tsp. fenugreek seeds
• oil as needed

         Wash the millet, dal and fenugreek seeds well and then soak them in sufficient water overnight. Wash the poha well and soak for 15-20 minutes.

         Grind all the soaked ingredients into a smooth paste. The batter should be of pouring consistency. 

          Ferment for 6 hours. By now the batter would have raised. Add salt to taste to the fermented batter and mix well.

          To make the dosa, heat a tawa / griddle. Smear some oil and pour a ladle full of the batter in the centre. Do not spread it as you need small and thick dosa. 

          Drizzle some oil around the edges. Cover and cook on a low flame till you notice nice porous texture on the surface. Your super soft and fluffy set dosa is ready.

          Transfer to a serving plate. Make similar dosas with the remaining batter. Serve them hot with sambar and coconut chutney.

                                 Soak the millets, dal & fenugreek seeds in water overnight. 

                                Wash the poha well & then soak for 15-20 minutes.

                                Grind all the soaked ingredients into a smooth paste. 

                                Ferment for 6 hours. Add salt to taste & mix well.

                      Heat a tawa & smear some oil. Pour a ladle full of the batter. Do 

                             not spread it. Drizzle some oil around the edges. Cover & cook 

                             on a low flame till you notice porous texture on the surface. 

                                Serve them hot with sambar and coconut chutney.