This is a diabetic friendly dosa which I had been wanting to try out since a long time. The addition of pulses makes it protein rich and millets are a good source of potassium. This dosa turns out super crisp if spread thin though there are onions added and fluffy and porous if spread thick. Best enjoyed with fresh home made butter as spices are already added to the batter.
1 cup Varai/ Sama/ Barnyard millet
1/4 cup masoor dal
1/4 cup toor/ arhar dal
1/4 cup chana dal
1/4 cup urad dal/
1/4 of a small coconut grated
7 dry red chillies
7 green chillies
2 large onions finely chopped
1 tbsp jeera/ cumin seeds
A kidney bean sized piece of Hing/ asafoetida
A small bunch of coriander leaves finely chopped
2 inch piece of ginger grated fine
5 sprigs of curry leaves finely chopped
Oil to roast the dosa.
Wash and soak the Barnyard millet and all the dals together for four hours. Grind to a semolina like consistency along with the asafoetida, dry red and green chillies and coconut either in the wet grinder or mixer. Remove into a vessel. Add the whole jeera, grated ginger, chopped onions, coriander leaves, curry leaves and salt. The batter should be slightly thicker than pouring consistency. Mix thoroughly and keep aside for an hour. You can also prepare the batter the night before and refrigerate it if you are planning to make the dosa for breakfast.
Heat a griddle/ tava. Pour a ladleful of batter and spread it in concentric circles as thin as required. Drizzle with a teaspoon of oil. Roast on a medium flame to a golden brown. Flip and roast on the other side as well. Serve hot with butter.
This measurement makes 18 dosas.
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