Millet adai dosa Recipe

Cooking Directions

• STEP 1.Wash and soak a mixture of millets (such as foxtail millet, barnyard millet, and little millet) and lentils (such as urad dal and chana dal) for 4-5 hours.
• STEP 2.Drain the water and grind the soaked millets and lentils into a smooth batter. Add water as required to get a dosa batter consistency.
• STEP 3.Add finely chopped onions, grated carrots, chopped curry leaves, chopped coriander leaves, grated ginger, and salt to the batter. Mix well.
• STEP 4.Heat a tawa or griddle and pour a ladleful of batter onto it. Spread it in a circular motion to make a thin dosa.
• STEP 5.Drizzle some oil around the edges and cook the dosa on medium heat until it turns golden brown and crispy.
• STEP 6.Flip the dosa and cook for a minute on the other side. Remove from the tawa and serve hot with coconut chutney or sambar.

Cooking Tips

• You can add grated vegetables like cabbage or spinach to the batter for added nutrition.
• If the batter is too thick, you can add a little water to adjust the consistency.
• Make sure the tawa or griddle is hot before pouring the batter to get a crispy dosa.
• Serve the millet adai dosa immediately after cooking for the best taste and texture.

Storage and Serving

• Millet adai dosa is best served hot and fresh.
• If you have leftover batter, you can store it in the refrigerator for up to 2 days.
• To reheat the dosa, heat a tawa or griddle and place the dosa on it. Cook for a minute on each side until heated through.
• Serve the reheated dosa with chutney or sambar.