on Jun 03, 2021 I’ve been experimenting with a lot of Millet recipes recently because Millets are true superfoods. One of them is this Millet Dosa. I got this recipe from my mum and I was a little skeptical at first, but it’s amazing how nobody in the house could tell the difference between these and regular dosas.
Why Are Millets In The Spotlight?
Simply because millets are treasure chests of proteins, fibres, vitamins and minerals. Millets like ragi, jowar and bajra are used very commonly in Indian dishes like Ragi Mudde (Ragi Balls), Bhakris and Bajre ki Roti. Down south, millet dosas are gaining popularity real quick, with restaurants serving them as a healthy alternative! If you want to learn more about millets, including the types, how to cook them, ideas to include them in your diet and a lot more, make sure to check out my Millets 101 article.
What To Use In Millet Dosa Batter
The main ingredient in this millet dosa recipe is Kodo millet which is also called Kodra in Hindi. It’s packed with fiber and proteins, and it’s a versatile grain to make batter with. I’ve eaten Kodo Millet Masala Vadas which are super yummy too! Any other millets like foxtail millet, proso millets, pearl millets, etc will work with this recipe.Dosa batter also has split chickpeas (chana dal) for super crispy dosas, and split and skinned black gram (urad dal) for a light and airy batter.Fenugreek seeds (methi) help the batter to ferment well We added a handful of soaked flattened rice (poha) just before grinding the batter. Poha helps to make the batter light and fluffy. If you don’t have poha, you can add some cooked rice
The grain mix needs to be washed and soaked for at least 6-8 hours. When the grains are soaked, they absorb water and increase in size. This gives the desired volume and fluffiness to the dosa batter. Without soaking, you would end up with a flat and lifeless batter which refuses to ferment. So, soak your grains! We used a regular mixer grinder to grind the batter. It needs to be fermented for at least 8 hours or overnight. You’ll know the batter is fermented when it has visibly increased in size. It should have small bubbles of air on the surface. When you run a spoon through the batter it should feel light and fluffy. For more tips on how to make dosa batter the regular way, check out my post on How To Make Batter for Soft Idlis and Crispy Dosas
Chutney For Mysore Masala Dosa
This chutney is not the dipping kind, it’s the one that gets smeared on top of the dosa as the dosa is cooking. It’s made by grinding tempered Indian spices sauteed with onions and dry red chillies. It’s got robust garlicky flavours with a sort of smoky heat from the dry red chillies. This chutney is what makes your taste buds tingle when you bite into masala dosa!
Aloo Stuffing For Masala Dosa
At any south Indian food joint, you’ll find this savoury aloo filling stuffed into the regular masala dosas too. It’s called ‘Aloo Palya’ in Kannada, meaning potato curry. It’s like an Indian take on mashed potatoes sauteed with onions and Indian spices. And trust me, it’s just as crave-worthy.
Top Tips To Make Millet Mysore Masala Dosa
After fermenting, the batter will rise to double its original size. Use a large bowl to ferment the batter so it doesn’t overflow. For instructions on fermenting temperatures, see my post on Idli dosa batter.The red masala chutney is simply blended to a paste with water. It should be thick, but you should be able to smear it smoothly on the dosas. Before making dosas, check the seasoning in the batter. Make a test dosa if required and adjust salt accordingly.Don’t make the batter too runny by adding too much water. It will be a challenge to spread out the dosa evenly on the pan.You can use your regular iron dosa tawa to make these dosas. Non-stick flat bottomed pans will also give you crispy dosas.Don’t skimp on oil! Dosas need lots of fat to crisp up and get that golden brown colour. You could also substitute the oil with ghee and take the taste up a few notches!It’s best to eat dosas hot off the pan as you make them, so have your folks line up for their share!
Another Secret Tip: Make a little extra of everything, because these masala dosas will be flying off the counter so fast! Millet Mysore Masala Dosa is a Sunday morning project – for when you have time to make the individual components and put it all together. Serve crispy millet dosas stuffed with sambar, aloo palya and south Indian chutneys. And don’t forget to noisily sip on some piping hot filter coffee in a steel tumbler for full south Indian feels!
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More South Indian Eats
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