Proso Millet Dosa (Millet Dosai)

Proso Millet Dosa / Pannivaragu Dosai(Millet Dosai)

Millets are a good source of nutrition as compared to rice. Nowadays people prefer to take millets in their daily food intakes. Proso Millet / Pannivaragu/ Barri / Varrigulu/ Barahu dosa recipe is easy to make with just 3 ingredients. 

For dosa no fermentation is required but if you wish can rest the batter for half an hour.

My batter rested for 3-4 hrs. As I prefer resting the dosa batter which gives a slight sourness to dosa.

Ingredients:

Proso Millet/ Pannivaragu - 3 cups

Urud dal/ black gram dal - 1 cup

Fenugreek/ methi seeds - 1/2 tsp

Salt - 1.5 tsp / as per taste

Oil - 3-4 tablespoons

Method:

# Rinse and wash proso millet.

# Soak it for 2-3 hrs.

# Wash and soak urud dal and methi for 45 minutes.

# First grind urud dal and methi to a smooth paste. Sprinkle water / add water to form a smooth paste.

# Remove the urud dal paste in a container.

# Grind proso millet, salt by adding little water in two batches.

# Mix well urud dal paste and prosomillet paste together with your hands, as it helps the batter to ferment faster. For dosa batter you can add little water to adjust the consistency. It should not be thick like a idli batter. A thin dropping consistency.

# Heat a tawa / non-stick pan. Sprinkle oil let the tawa be heated well, add a scope of batter and spread to form a circle to make dosa. Sprinkle some oil. Flame should me in medium heat.

# In 30 seconds flip the dosa.

# Cook for 30 seconds. 

Proso Millet/ Pannivaragu Dosai is ready to serve.

Please do try and provide your comments.

Thank you!

Magge Polo (Mangalore Dosa)

Magge Polo (Mangalore Dosa)

Magge Polo is a Mangalore Special Dosa Variety which is prepared with Magge / Field Marrow. 'Magge' means  Field Marrow or Madras Cucumber and 'Polo' means Dosa. This recipe is basically from Konkani Cousine. Dosa will be soft, fluffy, with a field marrow flavour. Perfect for breakfast / tiffin time.

This can be prepared with mild sweet by adding jaggery which is called as 'Gudde Polo' but today I'm sharing a savoury version.

Ingredients:

Raw rice - 2 cups

Field marrow / Madras Cucumber - 2 cups

Beaten rice flakes / Poha - 1/2 cup

Grated coconut - 1/2 cup

Salt - 1.5 tsp

Oil - to make dosa

Method:

# Wash and soak rice for 2-3 hrs.

# Wash poha / rice flakes, squizze extra water and rest for 15 minutes.

# Grind rice by adding little water to smooth paste.

# Grind poha, chopped field marrow, grated coconut to a smooth paste.

# Mix rice paste and field marrow paste with salt.

# Let it ferment for 7-8 hrs.

# Heat a tawa, apply some oil. Pour a laddle of batter. Do not spread like normal dosa. Add few drops of oil on sides. Close with a lid. Let it cook on medium flame for 2 minutes. Don't flip. 

Remove from tawa and serve with coconut chutney / benne(butter) / sambar.

Please do try and provide your comments.

Thank U!