Ingredients:
Millet Dosa Batter:
- Barnyard millet – 1 ½ cups
- Idli rice – 2 ½ cups
- Urad dhal – 1 cup
- Fenugreek seeds – 1 tsp
Red chutney:
- Byadagi chilli – 4 nos
- Guntur red chilli – 4 nos
- Shallots – 6-8 no’s
- Garlic – 6-8 no’s
- Cumin seeds – ½ tsp
- Roasted gram/pottukadalai – 1 tblsp
- Salt – as req
Potato Masala:
- Boiled potatoes – 5-6 (medium)
- Chopped onion – 2 (medium)
- Chopped green chilies – 4-5 no’s
- Chopped coriander leaves – ¼ cup
- Curry leaves – few
- Turmeric powder – ½ tsp
- Salt – as req
- Mild cooking oil – 3 tblsp
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Asafetida – ½ tsp
Making Dosa:
- Gingelly oil/ ghee – 1-2 tblsp
- Room temperature butter – 1-2 tblsp
- Dosa batter – 1 cup
- Potato masala – 1 cup
- Red chutney- 2 tblsp
Procedure:
Making dosa Batter:
- Wash thoroughly and soak rice, barnyard millet and urad dhal, fenugreek seeds separately for about 5-6 hours.
- Grind the urad dhal and fenugreek seeds into fine paste, it will take minimum of 20-25 mins
- Later, grind the millet and rice into fine paste and transfer into the same urad batter bowl
- Add required amount of salt and mix with your hands thoroughly and allow it to ferment for about 7-8 hours
Making Red Chutney:
- Soak the red chilies in hot water for about half an hour, later drain out the water and add the red chilies, roughly chopped onions, garlic, roasted gram, cumin seeds and salt into the blender and grind it smoothly (do not add too much of water, the consistency should be spreadable)
Making Potato Masala:
- Heat some oil in a pan, add mustard and cumin seeds, allow it to splutter. Add chopped onions, green chilies, asafetida and curry leaves, saute it for a while. Then, add turmeric powder along with some salt.
- Meanwhile mash the boiled potatoes roughly and add into the pan. Saute it for a while until the masala and potatoes blend together. Finally add the chopped coriander leaves and turn off the flame.
Making Millet Mysore Masala Dosa:
- Heat the dosa tawa/ iron griddle, grease the pan with gingelly oil/ ghee.
- Meanwhile add some water to the dosa batter and mix well. Because, the batter should not be too thick like uttappam/ idli batter. It should easy spreadable.
- Now pour a ladle full of batter and spread it evenly in a clock wise direction, allow it to cook for about a min or so, then add a tsp of butter along with 1-2 tsp of red chutney and spread it evenly. Add more butter or oil if desire.
- Once the dosa is about to ready, add 1-2 tblsp of potato masala over the dosa and spread it. Let it sit for about a min and the dosa is ready.
- Serve the spicy, crispy, tasty and healthy “MILLET MYSORE MASALA DOSA” with some coconut chutney.
NOTE/TIPS:
- You can use any kind of millet, those who don’t want millet add 4 cups of idli rice instead of millet.
- For the red chutney, the byadagi chili is important, those who don’t get that add 1- 1 ½ tsp of Kashmiri red chili powder.
- Soaking the chilies in hot water helps to grind it smoothly
- You can add even regular onion instead of shallots
- You can make ahead of red chutney, it will stays upto one week. (Keep refrigerate) You can even add this chutney to any pan fry veggies.
- While making dosa, the amount of red chutney, potato masala and butter is totally upto your taste.
- You can even add a tsp of sugar into the batter before making the dosa, it will gives a nice golden brown color to your dosa
- If you are grinding the batter only for making dosa, then add about a tblsp of toor dhal and channa dhal each and soak it along with rice. That gives a nice flavor, crisp and color to your dosa.
