How to make Barnyard Millet Dosa

Soaking & Grinding Millets:

• Take the Urad and Millet in a separate bowl. Add the methi seeds to the millet bowl. Wash both the ingredients a couple of times under running water to get clean water.
• Soak both in enough water to cover till the brim for about 4 to 5 hours.
• Before grinding, wash again and drain the water.
• First grind the urad in batches, until it becomes fluffy and very smooth. Please take care not to add too much water, just enough for the grinder/mixer to run.
• Transfer to a bowl, take the millet and grind again till the batter turns smooth.
• Once done, mix both the batter together along with salt and mix well.
• Transfer to a container that has enough room for the batter to ferment.
• Keep it in a warm place and ferment for at least 10 to 12 hours or overnight.
• The fermentation time depends on your climate. In a cold climate, the batter will take more time to ferment.
• Once the batter is fermented, mix well and store in the refrigerator and use it within 2 to 3 days.

Making Barnyard Millet Dosa:

• When you are ready to make the dosa, take the quantity you require to a bowl.
• Add water to the batter to get the right consistency. Dosa batter should be of pouring consistency.
• Heat a tawa / griddle over medium-high heat. Make sure your tawa is well seasoned.
• Pour a ladleful of dosa batter over the tawa and spread the batter evenly in a circular motion starting from the center.
• Pour a teaspoon of oil around the edges of the dosa and cook the dosa for about half a minute on each side, until light brown.
• Fold and remove.
• Serve with a side dish of your choice.