Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Sikkim · Breakfast

Millet Dosa with Chutney

Traditional 26. Millet Dosa with Chutney recipe

🧺 Ingredients

• 1 cup foxtail millet (150g), soaked 4 hours
• ½ cup urad dal (90g), soaked 4 hours
• ½ tsp salt (3g)
• ¼ tsp fenugreek seeds (1g)
• ½ tbsp oil (7ml)
• ½ cup grated coconut (40g)
• 3 green chillies (12g)
• 1 inch ginger (8g)
• 2 tbsp roasted chickpeas (15g)
• 2 tbsp water (30ml)
• 1 tsp oil (5ml)
• ¼ tsp mustard seeds (1g)
• Salt to taste (2g)

👩‍🍳 How to make Millet Dosa with Chutney

1. Drain millet and urad dal; grind separately to smooth, thick pastes.
2. Mix both pastes together; add salt and fenugreek.
3. Fold in oil gently.
4. Ferment 4–8 hours at warm place (batter should double and smell sour).
5. Combine coconut, green chillies, ginger, chickpeas, and water in blender.
6. Grind to smooth paste.
7. Heat oil in pan; add mustard seeds, let splutter 20 seconds.
8. Mix into chutney; add salt; serve at room temperature.
9. Heat tava/griddle over medium-high heat until smoking.
10. Lightly oil tava.
11. Spread ¼ cup batter thinly in circular motion (18cm diameter).
12. Cook 2 minutes until bottom is crispy and light brown.
13. Flip; cook 1 minute until other side is cooked.
14. Transfer to plate; serve hot with chutney and sambar.
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