Millets Dosa

(Jowar – Bajra Dosa) (Sorghum – Pearl Millet Dosa)

Ingredients

Makes 8 to 10 Dosas

½ cup Bajra flour (Pearl Millet flour)

½ cup Jowar flour (Sorghum flour)

½ cup Rice flour

¼ cup flaxseeds powder (optional)

1.5 cups thin butter milk (Chaas)

Water as required to make a thin batter

1/2 tsp. cumin seeds

½ tsp. green chilli paste

½” pc ginger finely chopped

½ tsp. pepper powder

1 tsp. Salt or to taste

Ghee as required

Mix the flours and combine well, add salt, cumin, green chilli paste, ginger, pepper and mix with butter milk to a pouring think consistency.  Add additional water if required and adjust consistency.  Cover and set aside for 5 minutes.

Heat a dosa pan to very hot.  Pour a ladle and a half of the batter and cook till brown.  Drizzle ghee in the centre and all around.  After a minute, flip and fry on the underside for a minute.  Remove and serve while crisp and hot with Idli Podi (Gun Powder) or any chutney of your choice. Continue frying the remaining dosas ensuring the batter is thoroughly stirred and mixed before each dosa is put on the pan, as the flours tend to settle to the bottom of the dish.  Leftover batter can be stored in the refrigerator and later or the next day.

P.S.:  To ensure the bajra and jowar flour remains fresh, store in the freezer.