Millet Dosa Recipe

Crispy, Healthy, High Protein, Easy, Tasty Millet Dosa Batter. Crispy Dosa with Multigrains.
Hi Guys, today I’ll show you How to Make Ragi Millet Dosa Batter. It’s a crispy, healthy and protein rich dosa, different from the standard dosa. I’m using ½ cup each of the ingredients and you will get about 20 dosas from this batter. You can easily double the recipe or cut it in half.
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RECIPE INGREDIENTS:
1/2 cup Finger Millet/Ragi
1/2 cup Foxtail Millet/Kangni
1/2 cup split Urad dal
1/2 cup Quinoa
1/2 cup Green Gram/Mung Breans
1 tsp Methi/Fenugreek seeds
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COCONUT CHUTNEY RECIPE: https://youtu.be/ffGsJ29sCjM?feature=shared
CRISPY DOSA RECIPE: https://youtu.be/AssLX3HjowM?feature=shared

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Here’s a quick cleaning tip for your blender because the batter is thick. Fill the jar halfway with water and a drop of dish soap. Blend for 10 seconds and pour out. Rinse with water or blend again with plain water and the jar is clean very quickly.The batter should be nicely fermented, frothy and bubbly but not sour. See the consistency of the batter – not thick or thin, similar to pancake batter. To cook, take the amount you want to make and ladle into a measuring cup. A little bit of water to make it thinner so it’s easier to spread. About ¼ tsp salt, mix it well. Taste a drop and add more salt if necessary. Heat up a griddle. I’m using my favorite cast iron griddle that I cook toast, eggs, pancakes, pretty much every day. If you want to get it, I’ll put a link below. This seasoned cast iron griddle will become non-stick very quickly. Put a little bit of oil on a paper towel and wipe the griddle. When the pan is hot, pour about ¼ cup batter into the middle and spread in a circular motion from the middle outward. Use a light hand, don’t press down hard while you’re spreading, otherwise you’ll pick up the batter onto your spoon and it will be messy. If you’re new to making dosa, first, make small ones like this dosa. The size of your dosa also depends on how big your griddle is. Pour a little oil on top and on the sides so the dosa will be crispy. It takes about 2 minutes on one side and you’ll see bubbles all over and the edges of the dosa start to leave the pan. Go around the edges with a spatula, this steel sharp spatula is perfect to use on cast iron. Check that the bottom is golden brown. Move the spatula to the middle and flip over. Cook on the other side for less than 2 minutes. Again, move your spatula around the edges and go to the center. Golden brown on the other side too. So, total cooking time is 3 to 4 minutes depending on how thick you like the dosa. I’ll make another one. Oil, wipe with the paper towel. I’ll use 1.5 ladles to make a bigger dosa. By the way, it’s easier to put some oil in a bowl and use a teaspoon to sprinkle oil all over the dosa and on the sides. Last one will be big, oil, wipe the pan. By the way, turn the heat down when you pour the batter and increase the heat to medium after you spread the batter. If your pan is too hot when you pour, the batter will start clumping and it will be harder to spread. Really big dosa covering the entire pan, about 12 inches. You can always fix the ends if the dosa doesn’t fall perfectly on the griddle. Crispy dosa with more protein than a regular dosa. I love regular dosas too but this tastes really good and is healthy. Why am I eating dosa by itself when I have my Instant Pot sambar. Tear off a piece of dosa, dip it, get some vegetables, so good, one of my favorite meals. I’ll link the sambar recipe below. I made a thicker sambar by using less water. The remaining batter will be fine in the fridge for about 4 days. I hope you make this healthy dosa and tell me what you think in the comments below. Subscribe and I’ll see you next time. Thanks for watching 🙂