Oil-free barnyard millet dosa

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Ingredients:

3 cups barnyard millet

1.5 cups whole white urad dal

1 tsp fenugreek (methi seeds)

Method:

Wash the millet, dal, and methi together and soak in water for 4-6 hours.

Grind to a smooth paste and let it ferment for 6-8 hours. Note: Even if the ferment time is 3-4 hours, the dosas come out well.

Mix salt and add more water if the consistency is thick. It should have a regular dosa-like consistency. Heat a flat dosa pan on high heat. Take a little water and a clean cloth. Dip the cloth in the water, squeeze out the water, and spread the cloth on the pan in a circular motion on a low flame. Pour 2 ladles of the batter, spread it in a big round shape, and let it cook on a high flame until it comes crispy. Flip and cook on the other side too. 

Crispy barnyard millet dosa is ready. Serve with any chutney. The dosa can be cooked with a tsp of ghee as shown in the second picture.