Millets are delicious and nutritious. For most people however, cooking with them is still a bit of a mystery. This recipe is part of a series by Slurrp Farm that takes all the guesswork out of cooking with millets and help you make easy, creative dishes that will become a staple in your home.
180 g pearl millet
180 g black gram (without skin)
40 g boiled rice
1 tsp fenugreek seeds
Salt, to taste
Oil for drizzling
Water, as required
Rinse the pearl millet and soak for 4-5 hours.
Soak black gram, rice, boiled rice and fenugreek seeds, all separately, for 2 hours.
Grind all of them together to make a smooth batter, adding water as required.
Transfer the batter into a lidded container and allow it to ferment in a warm place for 5-6 hours.
If the fermented batter is too thick, add water to bring it to spreading consistency.
Heat a griddle. Pour a ladleful of batter on it and keep spreading outwards in a circular motion.
Drizzle oil around the dosa. When one side is crisp and brown, flip it and cook the other side for 30 seconds. Flip over and fold it.
Serve with your choice of chutney.
Read about the different kinds of millets and why we need to be cooking more with them here.
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