Instant multi millet dosa/instant sirudanya dosa

Instant multi millet dosa - Instant dosas are our weekend favourites. Be it rava dosa, ragi dosa or wheat dosa instant dosas have always been a hit with my family. Instant dosas need soaking time for the flours to get mixed and form a homogenous mixture, it ranges from 3 hours to just 15 minutes depending upon the flours used. Instant dosas doesn't  require fermentation.

I'm using a combination of millet flours namely kodo millet flour or varagarisi maavu, foxtail millet flour or thinai maavu, barnyard millet flour or kuthiraivali maavu, little millet or samai arisi maavu and urad dal flour. These flours are store bought. You can make these flours at home by washing and soaking the millets for an hour, and drying them in the sun and getting them milled.  For making urad dal flour, simply dry roast urad dal till golden and powder it in the blender or give it in the mill. Also single variety of millet flour can be used for making this instant dosa.

 Urad dal flour added acts as a binding agent since i wanted to make gluten-free dosa

For the multi millet instant dosa flour:

Combine all the flours in equal proportions. I've mixed 500g each of varagu flour, thinai flour, kuthiraivali flour, saamai flour, and 200g urad flour. If it is a single variety, for 500g  of millet flour mix 50 g of urad flour. This is the millet flour to be used for this dosa.

For every cup of multi millet flour take half a cup of normal rice flour. Rice flour makes the dosa extra crispy. Mix with water or buttermilk into a pouring consistency like that of Rava dosa batter.  Allow resting for a minimum of 3 hours. 

The thick buttermilk consistency of the batter is the key to making this dosa. If the batter is too thin you won't be able to remove the dosa from the Tawa. The water should stand just 1 or 2" above the batter.

Before using mix the batter well. Chop an onion(the regular one) or a handful of shallots, green chillies. Add to the batter along with jeera, coarsely pounded pepper, torn curry leaves, powdered salt and hing. I'm using pink salt. White can also be used. Add chopped cashews if you want to.

Take a cup of batter or a large ladle full of batter, pour on a heated tawa starting from outside to inside. The dosa looks like rava dosa, full of holes. Drizzle oil in the holes. Cook and flip onto another side. cook. Serve with chutney and sambar.

Sesame oil is used though any neutrally flavoured oil can be used other than sesame, groundnut or ghee.

Storage:

The batter can be refrigerated and used.

Substitution:

• Instead of urad flour use wheat flour or all-purpose flour. For every cup of millet flour use 1/2 cup of wheat flour. Omit rice flour altogether.
• Make it like rava dosa, for every cup of millet flour add 1 cup of rice flour and 1/2 cup of maida.
• Urad dal flour can be avoided altogether.

Variation:

• Add grated carrots, cabbage, beetroot for mixed vegetable millet dosa.
• Add cashews and raisins for fruit and nut millet dosa.

Pre-Preparation:

Soak 2 cups of multi-millet flour and 1 cup of rice flour in the required amount of water with salt added. The batter should be of pouring consistency like that of thick buttermilk.

Equipment Used: Iron dosa Tawa/Skillet.

Recipe:

Total Time Taken - 3 hrs for soaking+ 5 minutes for cooking

No.of persons - 4

1 cup = 200ml

Ingredients with measurements:

Millet flour - 2 cups

Rice flour - 1 cup

Onion - 1 chopped

Jeera - 1 tsp

Green chillies - 3(chopped)\

Pepper - 1/2 tsp(coarsely powdered)

Hing - 1/2 tsp

Curry leaves - 1 sprig

Water/ Buttermilk for mixing.

Oil - to drizzle

Directions:

1. Heat dosa tawa. Mix the batter well. Take a large ladleful of batter, start pouring the batter from outside to inside. 

2. Fill in the gaps with batter. It looks like this. 

3. Now drizzle oil in the holes. Allow getting cooked.

4. The dosa turns golden on getting cooked. You can see it around the holes. Also, the edges start raising from the tawa.

5. Flip the dosa over. Cook the other side also. Drizzle with oil.

6. Remove from tawa and transfer to a plate. I served it with ginger chutney.

Notes:

• The tawa needs to be hot at medium-high before pouring the batter, otherwise the batter won't spread and you will get thicker dosa.
• Maintain the heat to medium-high throughout the entire process.
• Use cast iron Tawa/ Calcutta tawa for better results.