Barnyard millet is one of the best millets to include in our everyday diet. It has a considerable amount of fiber that helps maintain satiety. Apart from this, this millet is a rich source of bone-building minerals like calcium and phosphorus.
Barnyard millet is also known as Kuthiraivali(in Tamil), Sanwa/ Samvat Ke Chawal(in Hindi), Udalu/Kodisama(in Telugu). Barnyard millet dosa tastes exactly as our regular rice dosa. You can see from the above picture how crispy and crunchy this dosa has turned out. I don’t grind separately for dosa. I grind it for idli and use the same batter to make the dosa.
Usually we South Indian grind a kg of batter and store it for a week. 1st day we use it to make idli. 2nd day we use it to make dosa. 3rd day we make it appam. The 4th-day batter would tend to be slightly sour, this batter we make it as paniyaram. 5th day we make uthappam with it. So we don’t waste the batter. As days pass according to the sourness of the dough we make or create the recipe accordingly. Now let us see how to prepare this recipe.
Enjoy the video of barnyard millet dosa. Subscribe for more videos.
- 2 cups Barnyard Millet/Kudiraivali
- 1/2 tsp Fenugreek seed/vendayam
- 1/2 cup Cooked rice or Poha/Puffed Rice
- 1/2 cup Urad Dal/Uluttam Paruppu Whole white
- salt to taste
- Wash and soak barnyard millet and fenugreek seeds together in a vessel for 2 hrs. Soak urad dal separately in another bowl for 2 hrs. (if using poha, soak poha separately in another bowl for 1 hr). I used cooked rice instead of poha.
- Once soaked. drain the water completely. In a mixer jar, add soaked barnyard millet, fenugreek, cooked rice, and grind to a slightly coarse batter by adding ice water little by little. Transfer ground batter to a bowl.
- Now grind urad dal using ice water little by little. Do not pour all water at the same time. Also, run the mixie in short intervals until urad dal is ground to a smooth batter and puffed up. Now transfer this batter to the barnyard millet batter bowl. Add salt and mix it thoroughly.
- Let it rest for 8-10 hours to ferment. I usually grind it in the evening and let it ferment overnight. You can see how well the batter is fermented from the video. Now mix the fermented batter thoroughly.
- Transfer the required amount of batter into an another bowl. You can adjust batter by adding water if it is thicker in the consistency. dosa batter should be slightly thinner than the idli batter.
- Heat a pan and pour a ladle of batter and spread it in a circular motion as shown. Drizzle a spoon of oil/ghee. Let it cook on low flame till it turns crispy.
- Once cooked flip dosa to another side and let it cook until this side turns crispy. Drizzle a spoon of oil/ghee on this side too.
- Now flip it one more time and let the dosa cook on low flame until it turns golden brown and crispy. Now fold the dosa and serve hot with sambar, chutney or any side dish of your choice.
- Wash barnyard millet 4-5 times to get rid of the impurities.
- Also, be careful while straining the barnyard millet as it is very small compared to rice and it can escape the strainer.
- Use good quality urad dal.
- Instead of cooked rice, you can also replace it with poha. (Both helps in getting the crispy dosa)
- Fermentation is important to get crispy dosa.
- As we are grinding in a mixie, it very often gets heated. So add ice cold water to grind the batter.
- You can use this same batter to make idli, uthappam, or paniyaram too.
Crispy and crunchy barnyard millet dosa is ready to relish.
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