Millets Dosa and Idli with Onion Garlic chutney

Ingredients

1.5 cups Sorgum (Jowar)

½ cup Urad dal (Split black gram)

½ cup chana dal (split Bengal gram)

1 tbsp. fenugreek seeds (methi)

¼ cup poha

Salt to taste.

Add all the ingredients from Jowar to fenugreek seeds to a vessel.  Wash well and drain.  Replenish with water and leave to soak for atleast 8 hours.  Drain out the water, put fresh water and add ¼ cup poha.  Grind the ingredients in batches to a thick smooth paste.  Transfer the batter to wide large vessel and leave to ferment overnight.

Once fermented, add salt and mix well.  Set aside for half tone hour, if possible.  Prepare the dosas and idlis.  Heat a griddle to very hot, sprinkle some water to bring doen the temperature a bit, wipe the pan clean and pour 1.5 ladle of batter (depending on the size of the pan) and spread in concentric circles to cover the pan.  Cook on medium heat.  When light brown drizzle some ghee in the center and the sides, fry till golden brown and remove.  Serve crisp and hot with chutney and sambar. 

To make idlis, heat the idli steamer.  Grease the idli molds and fill with batter.  Steam for 15 minutes.  Pierce with a toothpick to check if they cooked.  Remove.

Onion Garlic Chutney

Ingrediens

1 medium Onion, sliced roughly

¼ cup garlic, peeled

1 tbsp. urad dal

1 tbs. chana dal

4 red chillies

Small pc. Tamarind

Salt to taste

Tempering

1 sprig curry leaves

1 tsp. mustard seeds

2 tbsp. oil

Take oil in a pan, when hot add the urad and channa dal and fry till golden.  Then add the onion and garlic and chillies and fry till light brown.  Take off heat and leave to cool.  Then grind to a paste with tamarind and salt.  Remove to a bowl.  Prepare tempering by heating oil, add the mustard seeds, when they splutter add curry leaves and pour over the chutney as garnish.  Serve with Doss and Idlis.