Kodo Millet Dosa
Ingredients
Pre-soaked kodo millet – 1 cup
Urad dal – ½ cup
Poha (flattened rice) – ¼ cup
Methi (fenugreek) seeds – ½ tsp
Salt, oil – as required
Urad dal – ½ cup
Poha (flattened rice) – ¼ cup
Methi (fenugreek) seeds – ½ tsp
Salt, oil – as required
Method
1. Soak the urad dal, poha and methi seeds together for 4 hours; drain.
2. Grind together with the pre-soaked millet into a smooth, pourable batter.
3. Add salt and ferment overnight until the batter rises.
4. Heat a tawa, pour a ladle of batter and spread into a thin circle.
5. Drizzle oil at the edges and cook until golden and crisp; flip briefly if needed.
6. Serve hot with chutney, sambar or podi.
2. Grind together with the pre-soaked millet into a smooth, pourable batter.
3. Add salt and ferment overnight until the batter rises.
4. Heat a tawa, pour a ladle of batter and spread into a thin circle.
5. Drizzle oil at the edges and cook until golden and crisp; flip briefly if needed.
6. Serve hot with chutney, sambar or podi.
Made with Pre-Soaked Kodo MilletShop the millet used in this recipe
Shop now