You can substitute Sirdhanya Millet with any other millet variety for a delicious and healthy dosa.
Ingredients
Ingredient
Quantity
Sidhya Millet
2 cups
Urad Dal
1 cups
Fenugreek Seeds (Methi Seeds)
1 tbsp
Salt
To taste
Water
As required
Oil or Ghee
As required (for cooking)
Instructions
1. Wash the Sidhya Sirdhanya Millet, urad dal, and fenugreek seeds separately under running water. Soak them in enough water for 4–6 hours or overnight.
2. Drain the soaked ingredients and rinse them once again.
3. Add the soaked millet, urad dal, and fenugreek seeds to a blender or wet grinder. Grind them into a smooth batter by adding water gradually. The batter should have a consistency similar to regular dosa batter.
4. Transfer the batter to a large bowl. Add salt to taste and mix well. Cover the bowl and allow the batter to ferment for 8–10 hours or overnight until it becomes light and fluffy.
5. Heat a non-stick or cast-iron dosa tava over medium heat. Sprinkle a few drops of water to check if the tava is hot enough.
6. Stir the fermented batter gently and pour a ladleful onto the center of the tava.
7. Spread the batter evenly in a circular motion to form a thin dosa. Drizzle oil or ghee around the edges and cook until the bottom turns golden brown and crispy.
8. Flip the dosa and cook for another minute until both sides are fully cooked.
