Multi Millet Dosa with Coconut Chutney

Multi Millet Dosa is a nutritious and crispy South Indian dish made with a mix of different millets. It's a wholesome breakfast option that pairs perfectly with fresh coconut chutney.

Ingredients

For Multi Millet Dosa:
  • ½ cup foxtail millet (Thinai)
  • ½ cup finger millet (Ragi)
  • ½ cup pearl millet (Bajra)
  • ½ cup little millet (Samai)
  • ½ cup barnyard millet (Kuthiraivali)
  • ¼ cup urad dal (split black gram)
  • 1 tablespoon chana dal (split chickpeas)
  • 1 tablespoon toor dal (split pigeon peas)
  • 1 teaspoon fenugreek seeds (methi)
  • Salt to taste
  • Water as needed
  • Oil for cooking
For Coconut Chutney:
  • 1 cup grated fresh coconut
  • 2 tablespoons roasted chana dal (Bengal gram)
  • 1-2 green chilies (adjust to taste)
  • 1 small piece of ginger
  • Salt to taste
  • Water as needed
For Tempering:
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal (split black gram)
  • A pinch of asafoetida (hing)
  • 1 dried red chili, broken into pieces
  • A few curry leaves
  • 1 tablespoon oil

Instructions

Preparing the Multi Millet Dosa Batter:

  1. Soak the Ingredients:

    • Rinse the millets (foxtail, finger, pearl, little, and barnyard millet), urad dal, chana dal, toor dal, and fenugreek seeds thoroughly.
    • Soak them together in enough water for at least 4-6 hours or overnight.

  2. Grind the Batter:

    • Drain the soaked mixture and transfer it to a blender.
    • Add enough water to grind into a smooth batter with a consistency similar to regular dosa batter.
    • Transfer the batter to a large bowl, add salt, and mix well.
    • Cover and let the batter ferment in a warm place for 8-10 hours or overnight. The batter will slightly rise and become airy.

  3. Cooking the Multi Millet Dosa:

    • Heat a dosa tawa or non-stick skillet over medium heat.
    • Stir the fermented batter well. If it's too thick, add a little water to adjust the consistency.
    • Pour a ladleful of batter onto the center of the tawa and spread it in a circular motion to form a thin dosa.
    • Drizzle a little oil around the edges and cook until the dosa turns golden brown and crisp.
    • Flip the dosa and cook the other side for a few seconds if needed.
    • Repeat with the remaining batter.
Preparing the Coconut Chutney:

  1. Make the Chutney:

    • In a blender, combine grated coconut, roasted chana dal, green chilies, ginger, and salt.
    • Add a little water and blend into a smooth paste. Adjust the consistency by adding more water if needed.
    • Transfer the chutney to a serving bowl.

  2. Tempering:

    • Heat oil in a small pan. Add mustard seeds and let them splutter.
    • Add urad dal, dried red chili, asafoetida, and curry leaves. Sauté until the dal turns golden.
    • Pour this tempering over the prepared coconut chutney.

Serving:

  • Serve the hot and crispy Multi Millet Dosa with the freshly made Coconut Chutney. This combination makes for a healthy and satisfying meal.

This recipe brings together the goodness of various millets with the classic flavor of coconut chutney, making it a perfect meal for any time of the day!

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