Friday, September 24, 2021

Proso Millet Masala Dosa

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Recipe for Proso Millet Masala Dosa

Prep Time 8 hrs
Cook Time 20 mins
Total Time 8 hrs 20 mins

Ingredients

  • Proso millet- 1 cup
  • Split black gram lentils- 1/4 cup
  • Thin rice flakes- 1/4 cup
  • Fenugreek seeds- 1 tsp

For masala

  • Potatoes- 3 nos
  • Onion- 1 no.
  • Green chillies- 2 nos.
  • Salt- 1 tsp
  • Sugar- 1 tsp
  • Turmeric powder- 1/2 tsp
  • Coriander leaves- Handful

To temper

  • Cooking oil- 2 tsp
  • Mustard seeds- 1 tsp
  • Split black gram lentils- 1 tsp
  • Split chickpea lentils- 1 tsp
  • Curry leaves- Few

Instructions

Method

  1. Rinse and wash the proso millet with enough water and soak it for about 3 hours.
  2. Likewise, rinse and wash lentils using plenty of water. Soak it along with fenugreek seeds.
  3. After soaking for the said hours, the millet and lentils would have turned soft. Just before grinding, soak rice flakes also with enough water.
  4. In a mixer grinder or wet grinder add all the soaked ingredients together and grind to fine batter including enough water. Transfer it in to a wide bowl and let it rest for 7-8 hours for fermentation.
  5. Next to prepare masala, cut potatoes in to half and pressure cook them till soft and mushy. Once done, peel them off and mash well.
  6. Next heat a pan adding oil, mustard seeds, both lentils and curry leaves. Saute till the lentils turn brown. Then add sliced onions and green chillies. Saute till the onions turn translucent. Include potatoes, turmeric powder, salt and some water. Mix and continue cooking for few minutes. Switch off and squeeze lemon.
  7. After fermentation the batter would have increased in volume, add salt, sugar and mix. Next heat a dosa griddle, and pour a ladle full of batter at the center. Spread it thin like masala dosa. Drizzle some oil to cook until crisp. Once done, remove from griddle and repeat the process with remaining batter.
  8. Millet masala dosa is ready. Serve it with potato masala, coconut chutney and sambar.

Notes

  • Do not skip adding rice flakes because it gives brown color to masala dosa.
  • Proper fermentation is necessary for nice, crispy dosa. Otherwise it will turn hard.
  • In warm places 7 to 8 hours of fermenatation is enough. But requires more time in cold regions.
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