Millet Dosa

Millets are generally sweet and astringent in essence, light, not very heating, and are said to deplete body fats

1. Wash and soak the millet, black gram and fenugreek seeds for 2-3 hours.
2. Strain the soaked millet mixture and grind into a smooth batter along with salt using some of the strained water. The batter should be of thick and pouring consistency. Set aside for 2-3 hours.
3. Heat a non-stick pan, pour the batter on the pan and spread it evenly in a round shape.
4. Drizzle 1/4 teaspoon ghee around the dosa. Allow to cook for 2 minutes. As brown spots appear on the dosa, flip over with a spatula. Cook for a minute. Again flip over the dosa, fold and serve hot with either coriander chutney or coconut chutney.

Serves : 2 Ready In : 360Minutes Level : Easy Tithi : No Cuisine : indian

Ingredients

• 2 cup finger millet
• 1/2 cup black gram
• 2 tablespoons fenugreek seeds
• salt to taste
• Ghee

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