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| Main ingredient | Little millet, Split skinless black gram (dhuli urad dal), Pressed rice (poha), Fenugreek seeds (methi dana), White butter, Coconut chutney, Molagapodi |
| Cuisine | Karnataka |
| Course | Snack |
| Prep time | 16-18 hours |
| Cook time | 45-50 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup little millet, washed, soaked for 6-8 hours and drained
- ½ cup split skinless black gram (dhuli urad dal), washed, soaked for 6-8 hours and drained
- ½ cup pressed rice (poha), washed
- ½ teaspoon fenugreek seeds (methi dana)
- Salt to taste
- Oil for greasing
- White butter to serve
- Coconut chutney to serve
- Molagapodi with sesame oil to serve
Method
- Put little millet, split skinless black gram, pressed rice and fenugreek seeds into a grinder jar, add ¾ cup water and grind to fine paste.
- Transfer in a bowl and set aside to ferment for 8-10 hours.
- Stir the batter well. Add salt and mix well.
- Heat a cast iron tawa. Drizzle some oil and wipe well with a kitchen towel.
- Pour a ladleful of batter on the tawa, do not spread it, drizzle some oil all around, cover and cook for 4-5 minutes.
- Drop a blob of white butter on top and transfer on a serving plate. Make more dosas similarly.
- Serve hot with coconut chutney and molagapodi mixed with sesame oil.
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