MILLET DOSA

CORN DOSA

CORN DOSA

        BROKEN SEMI POWDER CORN (200g) , ROASTED RAVA (2s) , SOAK IN WATER FOR 1 HOUR --THEN BLEND BOTH WITH NEEDED SALT --A
      HEAT OIL (1s)  IN A VESSEL , SEASON MUSRARD SEEDS , CUMIN SEEDS , THEN SAUTE G.CHILLI (2) , GINGER , CURRY LEAVES , S.ONION (7) , CABBAGE (2s) , GRATED CARROTS (1s) , BEANS (1s)  --saute everything finely THEN OFF THE STOVE and add in A -NOW ADD CURD (1s) , chopped CORIANDER LEAVES AND FEW MINT LEAVES WITH IT  --MIX EVERYTHING WITH CORRECT SALT 
      KEEP ASIDE FOR 1 HOUR -THEN PREPARE AS NORMAL DOSA

MIX MILLET KARA DOSAI

MILLETS MIXED KARA DOSA
  SAMAI (20g) , VARAU(20g) , KUTHARAVALI(20g) , MOONG DAL (1s) , BENGAL GRAM DAL (1s) , DAL (1s) , URAD DAL (10g) , METHI (5) --SOAK EVERYTHING FOR TWO HOURS 

             BLEND WELL WITH ANISE (1s) , RED CHILLI (3) , SALT --A 
        ONCE THE FLOUR GRINDER -MIX WELL WITH YOUR HANDS --ALLOW 12 HOURS FOR FERMENTATION
      THEN PREPARE A DOSA

Kavini RICE dosai

4 CUP -KAVINI RICE  , 1 CUP -IDLY RICE, 1 CUP - URAD DAL, FENUGREEK - 10 _ SOAK EVERYTHING TOGETHER FOR 4 HOURS  

     THEN BLEND FINELY, ADD NEEDED SALT ALSO

            ALLOW UNTIL FERMENT 

THEN PREPARE A CRISPY DOSAI 

COMBINATION - COCONUT CHUTNEY

VARAGU UTTAPAM /KODO MILLET

VARAGU UTTAPAM / KODO MILLET

                       SOAK VARAGU (100g) FOR 2 HOURS --BLEND -WHEN ITS HALF BLENDED ADD GRATED COCONUT (4s) , AFTER FEW MIN  ADD SOAKED AVAL (3s) -WHEN THESE THREE BLEND WELL ADD SUGAR (2s) , SALT (1s) --A
                          BAKER YEAST (1/4s) + SUGAR (1/4s) ---SOAK THESE TWO TOGATHER IN WARM WATER FOR 15 MIN --B
                              NOW MIX A + B = ALLOW FOR FERMENTING( 8-10 HOURS ) 
         NOW HEAT NON STICK DOSA PAN , POUR THE FLOUR IN IT , SLIGHTY SHAKE THE PAN 
      CLOSE WITH LID --NO NEED FOR OIL
    YOU CAN TRY THIS AS APPAM KADAI ALSO 



THINAI DOSA / FOXTAIL 

THINAI DOSA

         THINAI (1cup) 

          IDLY RICE (1/4cup )

          URAD DAL (1/4 cup)

          FENUGREEK (10)

                          --- SOAK THESE TOGETHER FOR 2 HOURS

               THEN GRIND  WITH NEEDED SALT ---

            UNTIL IT COMES DOSA FLOUR CONSISTENCY 

        ALLOW 12 HOURS OR OVERNIGHT UNTIL THE BATTER FERMENT

          THEN PREPARE AS USUAL DOSA WITH COCONUT CHUTNEY 




SAMAI DOSAI / LITTLE MILLET                                                                                                        ROAST SAMAI (100g) IN EMPTY PAN ---BLEND IT COARSLY --A

SAMAI DOSAI

               THEN ROAST RAVA (20g) --B
CHOPPED
 S.ONION , G.CHILLI , CORIANDER LEAVES , CARROTS --C
NORMAL IDLY FLOUR (30g) --D
                                   NOW ADD A , B , C, D WITH  CUMIN (1s) , CURD (1s) , CURRY LEAVES AND SALT 
MIX EVERYTHING TOGETHER AND     KEEP ASIDE FOR 30 MINUTES

THIS IS INSTANT SAMAI DOSAI           

KAMBU DOSAI / PEARL MILLET

                 KAMBU -50g -soak separately for two hours ---Idly rice -25g , urad dal -25g , fenugreek-10 ---soak these for two hours       

GRID A+B with needed salt

Allow the batter for 12 hours or overnight 

Nicely beat the flour and prepare as usual dosai form


RAGI DOSA

RAGI DOSA

                     IDLY RICE - 1CUP  , UDAL DAL - 1/4 CUP + METHI (10) == SOAK THESE SEPARATELY FOR 3 HOURS ,GRIND WELL ,ADD SALT ,BEET WELL, WAIT FOR 12 HOURS -A

            TAKE A CUP OF RAGI FLOUR  , SALT (1 pinch) , CUMIN SEEDS (1s) - mix it thickly --B

                  TAKE A+ B in equal ratio and mix well 

  In heat dosa kadai ,  put as usual dosa , but little thicker 

                   coconut chutney will be good combination