Introduction
Welcome back to my kitchen! Today, I’m thrilled to share a nutritious and delectable twist on the classic South Indian dosa: Bengali Millet Dosa. Dosa is a popular breakfast dish known for its crispy texture and versatile filling options. By incorporating millet into the batter, we make it not only gluten-free but also rich in fiber, vitamins, and minerals. Infusing this traditional dish with Bengali flavors makes it a unique and flavorful experience. Let’s dive into the recipe!
Ingredients
Here are the ingredients you’ll need:
Main Ingredients:
- 1 cup millet (foxtail or pearl millet)
- 1/2 cup urad dal (split black gram)
- 1/4 cup chana dal (split chickpeas)
- 1/4 cup poha (flattened rice)
- 1/2 teaspoon fenugreek seeds (methi)
- Salt to taste
- Water as needed
Optional Tadka (Tempering) for Batter:
- 1 tablespoon ghee or vegetable oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1-2 green chilies, chopped
- A pinch of asafoetida (hing)
- A few curry leaves
- 1/2 teaspoon grated ginger
Instructions
Step 1: Prepare the Millet and Dal
- Rinse the millet, urad dal, chana dal, and fenugreek seeds separately under running water until the water runs clear.
- Soak the millet, urad dal, chana dal, and fenugreek seeds together in a large bowl of water for about 6 hours or overnight.
- Soak the poha separately in water for about 15-20 minutes before grinding.
Step 2: Prepare the Batter
- Drain the soaked ingredients. Grind them into a smooth batter using a little water as needed.
- Add the soaked poha to the grinder and blend until the batter is smooth and slightly thick, similar to pancake batter.
- Add salt to taste and mix well.
- Cover the bowl and let the batter ferment in a warm place for 8-12 hours or overnight. The batter should rise and become slightly frothy.
Step 3: Optional Tadka (Tempering) for Batter
- Heat ghee or oil in a small pan over medium heat.
- Add mustard seeds and cumin seeds. Let them splutter.
- Add chopped green chilies, asafoetida, curry leaves, and grated ginger. Sauté for a minute until fragrant.
- Mix this tempering into the fermented batter for added flavor.
Step 4: Make the Dosas
- Heat a non-stick skillet or dosa tawa over medium heat. Once hot, drizzle a few drops of oil and spread it evenly with a cloth or paper towel.
- Pour a ladleful of batter onto the center of the skillet and spread it out in a circular motion to form a thin dosa.
- Drizzle a few drops of oil around the edges and on top of the dosa.
- Cook until the edges start to lift and the bottom turns golden brown and crispy. Flip and cook the other side for another 1-2 minutes if desired.
- Remove the dosa from the skillet and serve hot.
Tips for Success
- Fermentation: Ensure the batter ferments well by keeping it in a warm place. If you live in a cold climate, you can place the batter in the oven with the light on or use a fermentation setting if your oven has one.
- Consistency: The batter consistency is key. It should be thick but pourable, like pancake batter.
- Crispiness: For extra crispy dosas, spread the batter thinly on the skillet and cook over medium-high heat.
- Serving Suggestions: Serve the dosas hot with coconut chutney, sambar, or a simple potato filling for a delicious and complete meal.
Conclusion
Bengali Millet Dosa is a delightful and nutritious twist on the classic dosa, incorporating the goodness of millet and a touch of Bengali flavors. These dosas are perfect for a healthy breakfast or a light meal, offering a crispy texture and rich taste. Enjoy making and savoring these delicious dosas with your favorite accompaniments.
Don’t forget to share your experience and feedback in the comments below. Happy cooking!
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