Hello Dosa lovers! Our earlier posts were about preparing little millet upma and little millet kitchadi. Today, let us see how to prepare nutrition-filled little millet dosa, one of the most simple and delicious dosa varieties.
Both mixie and grinder work best for preparing little millet flour for preparing idli and dosa. If you opt for mixie, it is recommended to use ice water while grinding.
How to Make Little Millet Dosa?
Ingredients
Little millet - 4 cups
Urad dal - 1 cup
Fenugreek - 2 teaspoons
Aval (Poha) - 1/4 cup (optional)
Instructions
I generally prepare couple of dosas before the flour ferments as I love the softness. Same here for little millet dosa too...
- Rinse little millet and soak it in clean water for 4 to 5 hours.
- Rinse urad dal and soak urad dal and fenugreek together in another vessel for 1 to 2 hours.
- If you use aval, you can rinse it and soak just half an hour before grinding.
- Add urad dal and fenugreek to grinder, grind till the mixture gets fluffy and transfer to a vessel.
- Add little millet and aval to the grinder / mixie and start grinding.
- Add very little water while grinding little millet.
- Once little millet gets ground well, add it to urad dal flour, add salt, mix well and keep it closed.
- The flour gets fermented in about 8 hours depending on the temperature after which you can prepare little millet dosas.
Rama Thamizharasu
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How to Make Little Millet Kitchadi
In one of our earlier posts, we had we had written about the making of little millet upma. Check here for recipe. Let's see how to make little millet kitchadi.
How to Make Little Millet Upma
If you are one of those upma-haters, you may want to hurry past this page. Yet, hang on, for this, though a upma recipe, is a millet upma recipe, particularly, little millet upma recipe. If you are still undecided, you may want to consider the benefits of little millet to decide in favor of this recipe, which is not only healthy but tasty as well.
Benefits of Little Millet
Little millet, just like every other major millet grown in this part of the world, finds mention in one of the ancient Tamil texts Tholkappiyam. It is mentioned that little millet was one of the main foods for people living in 'mullai' meaning 'the land of the forest'.
