Urad Dal- Kodo Millet Dosa.

“Urad Dal- Kodo Millet Dosa” served with Veg. Sambar (Kolumbo), Coriander Chutney, Homemade Butter (Loni) … Soft and delicious dosa tried with some variations along with Pulses and Kodo (Kodra/ Varagu) millet  that’s supposed to be good for health … Yummilicious ....

** Here is a delicious dosa prepared using Kodo (Kodra/ Varagu) Millet along with urad dal and a few other pulses. We loved this soft textured dosa a lot that tastes great when served with any chutney or sambar of your choice. I have started experimenting with millets as and when I find them in stores. Last time I bought a small pack of Kodo Millet and today I tried this variation of dosa and enjoyed a great breakfast. It digests well too unlike the last time I had prepared a khichidi using other millet. I really have no much knowledge about millets, though a few of them were always used in our preparations like varai (barnyard millet), nachani (finger millet), bajra (pearl millet), Jawari (sorghum) etc. Well, I am not promoting them, you need to try them out little by little on your own till you get used to it. So do not plunge into it headlong as I found them slightly difficult to be digested. So have in limits and check out that they are not stored for long time too. They are considered to be good for health, so there is absolutely no harm in trying them out. Here is a simple dosa I prepared using Kodo Millet, turned out soft and yumz. 

** Here is my simple... “Urad Dal- Kodo Millet Dosa” Recipe My Style ... 

** Ingredients :

Urad Dal/ Black Gram Dal : 1 Cup

Kodo (Kodra/ Varagu) Millet : 3 Cups

Moong Dal (Green Gram Dal) : 2 tsp

Chana Dal (Bengal Gram Dal) : 2 tsp

Raw rice (Tandul) : 2 tsp

Methi (Fenugreek) Seeds : 1 tsp

Green Chillies (Tarni mirsanga/ Hari mirchi) : 4-5

Ginger (Alle'/ Adrak) : 1 inch piece

Salt (amak/ Meeta) : to taste.

Oil (Tel)+ Toop (Ghee) mixture in 1:1 for removing the dosa. 

** Wash and soak Urad Dal in plenty of water in a bowl for about 4 hours. 

** Wash and soak Kodo Millet along with Moong Dal, Chana Dal, raw rice also in plenty of water for about 4 hours separately in another bowl. 

** Soak Methi seeds in ¼ cup of water also for 4 hours separately. 

** Soaking of Methi : Soak methi/ fenugreek seeds also for 4 hrs separately in ½ cup of water. This is to be used while grinding the dosa batter. I do not add the methi along with the dal’s or rice coz. when we drain off the water, the nutrients and medicinal properties of methi seeds are also lost through it. 

** Note : Almost everybody I know, even my Mom soaks the methi seeds along with the rice or dals while soaking the same. So it is not necessary to follow my method of soaking separately. You may do so along with other ingredients too, the choice is yours. 

** Once again wash the soaked urad dal well, drain off the water and put it in a grinder and grind to a smooth fluffy paste adding water only if necessary. The batter should be thick so be careful with water, remove the batter in a vessel. 

** Now once again wash the soaked kodo millet- chana dal- moong dal, rice, drain off water and put it into the mixer grinder along with soaked methi seeds and the water too in which it is soaked and grind to a smooth paste adding water only if necessary. 

** Lastly add in the green chillies cut into pieces and ginger cut into pieces and further grind till done and mixed in well. The batter should be thick so be very careful with addition of water while grinding. 

** Remove the ground batter and add it to the Urad batter in the vessel and mix well in circular motion for a few minutes till it has been mixed in evenly. Lastly top it up with Salt (Namak/ Meeta) to taste. Cover and keep this aside for 6-8 hours or overnight to ferment. 

** Next morning or after the specified time check out the batter which will have risen, beat it well and it is ready to be prepared into dosas. The consistency of the batter should be thick like that for Idly, but if you find it too thick then add in little bit of water and mix well once again. You can also remove one dosa and add in if you find the same too. 

** Heat iron dosa tava, sprinkle some oil+ ghee and gently wipe with a tissue, leaving a thin film of oil on the tava. Now pour in a large ladle full of batter at the center of the tava, and gently with the back of the round ladle/ spatula spread the dosa into a round medium thick dosa say about 6-8 inches in diameter. 

** Sprinkle some oil+ ghee drops on the outer rim of the dosa and a few on the top of the dosa and let cook on medium heat, once cooked on the bottom loosen it through edges with a dosa spatula and gently flip it over to cook on the top side too till slightly browned but not burnt. This dosa does not turn too brownish in color but remains sort of off whitish in color. 

** Remove the dosa once it is done on both sides and put it on a serving plate and serve it hot immediately while you prepare for the other dosa. Remove the required number of dosas in similar pattern as mentioned above and do not forget to add in and rub oil+ ghee after each dosa to get perfectly done dosas. 

** “Urad Dal- Kodo Millet Dosa” is done and ready to be served. Always serve dosas hot from tava with any chutney, sambar or other dishes of your choice. Tastes great served with any spicy chutney, sweet jams, curries, gojjus etc. too. I served it with sambar and coriander chutney along with some homemade butter and it tasted simply awesome. 

** Note : I have used electric Wet Grinder for grinding of Urad dal and electric mixer grinder for the other. Urad dal when ground in wet grinder yields in larger quantity of batter than when done so in mixer grinder. However, you can grind them all in mixer grinder too in which case just decrease the amount of Kodo Millet and add in only 2.5 cups in place of 3 as it will not turn out soft otherwise.

** Note : I always follow my Mom's method of using oil+ ghee in the ratio of 1:1 for removing of dosas as they turn out great. You can use either ghee or oil for the same too. 

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