Instant Kodo Millet Dosa

Dosas are staple food in most South Indian households. They are made at least once a week, either for breakfast or dinner. The traditional dosa requires fermentation – and therefore to be planned ahead. So, dosa batter (and idli batter) are always stored in the refrigerator to be used whenever one feels in the mood to consume this very healthy dish. But there are times when the mood takes you and there is no batter. The solution is an instant dosa – with millets to make it healthier. One can use any millet – they are large inter-changeable, though the taste varies. The situation described above was exactly what happened to me a couple of weeks ago. Thankfully, I had a stock of kodo millet. And therefore an instant dosa for breakfast.

Kodo Millet Dosa and Tangy Tomato Chutney

1/2 cup kodo millet flour (you can use any other millet too)
1/4 cup whole wheat flour
1/4 cup black lentil flour (urad dal atta, ulatham parupu mavu)
1/4 cup Bengal gram flour (besan, kadalai parupu mavu)
A pinch of asafoetida (hing, perunkayam)
1/4 tsp cumin seeds (sabut jeera, jeeragam)
Salt to taste
In a bowl, add all the flours, salt and spices
Add water and mix to form a batter that is of pouring consistency
Set aside for 10 minutes
Heat a gridle (tava, dosa kallu)
Add a ladle of the batter to the centre of the girdle
Use the back of the ladle to spread the batter into a circular shape, as thin as possible and covering most of the girdle
Cook until the underside is a golden brown – perhaps about a minute or even less, on medium flame
Gentle loosen the edges of the dosa with a steel spatula and flip over
Cook the other side for about 30 seconds
Transfer to a casserole
Repeat for remaining batter
Serve with sambar or your favourite chuthey

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