Introduction:

Masala Dosa is a beloved South Indian dish, known for its crispy exterior and flavorful potato filling. This version uses little millet, a nutrient-rich and gluten-free grain, to create a healthier alternative to the traditional dosa batter. Little millet adds a subtle nutty flavor and a delightful crispness to the dosa, while the spiced potato filling remains as delicious as ever. Perfect for breakfast, brunch, or dinner, this Little Millet Masala Dosa is a must-try for anyone looking to enjoy a wholesome and satisfying meal.

Ingredients:

For the Dosa Batter:

• 1 cup little millet
• 1/2 cup urad dal (split black gram)
• 1/4 cup poha (flattened rice)
• 1/4 teaspoon fenugreek seeds
• Salt to taste
• Water as needed

For the Potato Masala Filling:

• 3-4 medium potatoes, boiled and mashed
• 1 onion, thinly sliced
• 1-2 green chilies, finely chopped
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional)
• 1 teaspoon grated ginger
• 10-12 curry leaves
• 2 tablespoons oil
• Salt to taste
• Fresh cilantro, chopped (for garnish)
• 1/4 cup water

For Cooking the Dosa:

• Oil or ghee, as needed

Instructions:

1. Prepare the Dosa Batter:
   • Rinse the little millet, urad dal, and fenugreek seeds separately. Soak them in water for 4-6 hours or overnight.
   • Rinse the poha in water just before grinding the batter.
   • Drain the soaked millet, urad dal, and fenugreek seeds. Combine them with the rinsed poha in a blender or wet grinder. Gradually add water to grind into a smooth, slightly thick batter.
   • Transfer the batter to a large bowl, add salt, 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 airy.
2. Prepare the Potato Masala Filling:
   • Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds and curry leaves.
   • Add the sliced onions, green chilies, and grated ginger to the pan. Sauté until the onions are translucent.
   • Add turmeric powder, red chili powder (if using), and salt. Mix well.
   • Add the mashed potatoes and stir to combine. Pour in about 1/4 cup of water to moisten the mixture. Cook for 2-3 minutes, stirring occasionally, until the flavors are well combined.
   • Remove from heat, garnish with fresh cilantro, and set aside.
3. Make the Dosa:
   • Heat a non-stick or cast-iron skillet over medium-high heat. Lightly grease it with a few drops of oil or ghee.
   • Stir the fermented dosa batter. Pour a ladleful of batter onto the center of the skillet, spreading it out in a circular motion to form a thin, even layer.
   • Drizzle a little oil or ghee around the edges of the dosa. Cook until the edges start to lift and the bottom turns golden brown.
   • Place a spoonful of the prepared potato masala filling in the center of the dosa. Fold the dosa over the filling and cook for another minute.
   • Remove the dosa from the skillet and repeat with the remaining batter and filling.
4. Serve:
   • Serve the Little Millet Masala Dosa hot, with coconut chutney, sambar, or your favorite dipping sauce.

Tips:

• Fermentation: Ensure that the batter is fermented in a warm environment for the best results. You can place it in a warm oven or near a heat source if needed.
• Thin Dosa: For a crispier dosa, spread the batter as thin as possible on the skillet.
• Make Ahead: The dosa batter can be prepared ahead of time and stored in the refrigerator for up to 3 days.

Conclusion:

Little Millet Masala Dosa is a delicious and wholesome way to enjoy a classic South Indian dish with a nutritious twist. The crispness of the millet dosa pairs perfectly with the spicy potato filling, making it a crowd-pleaser for any meal. Whether you’re new to millet or a seasoned dosa lover, this recipe is a delightful way to incorporate more whole grains into your diet while savoring the flavors you love!