Kodo Millet Dosa/Arikelu Dosa

Prep Time: 5min
Soak Time: 5hrs
Fermentation Time: 8hrs or overnight
Cook Time: 20min
Total Time: 13hrs 25min
Yield: 4-6 Servings

Ingredients

1 Cup Kodo Millet/Arikelu (you can also use your choice of millet)
1/2 Cup Urad Dal(Minapappu)
1/4 Tspn Fenugreek(Methi) Seeds
2 Tblspn Flattened Rice (Poha/Atukulu)
Salt to Taste
Water as needed
Oil as needed

Directions

• In a bowl add urad dal, flattened rice, methi seeds, kodo millet & wash under running water. Soak them in enough water for 5 hours (you can also soak flattened rice separately in a bowl for 10 minutes before adding it to a mixie jar).

• After 5 hours; drain water completely & add it to a mixie jar. Grind it into a smooth paste by adding few tablespoons of water. Transfer the dosa batter into a mixing bowl & cover.

• For fermentation; place the bowl in a warm place for 8 hours (People living in cold places should keep the bowl in oven with light bulb on).
• After 8 hours; add salt & water as needed to obtain a medium thick batter consistency (batter shouldn’t be too thick or too runny). 
• Heat tava/nonstick skillet on a medium flame, apply 1/4 teaspoon oil on the tava & spread it evenly with a spatula. Pour a ladle full of batter on it & spread it in a circular motion using backside of a ladle.

• Sprinkle 1/4 teaspoon oil around the edges. Cook till the base is golden & crisp or until edges start browning a bit.
• Pass the spatula under it to ease the dosa off the pan.
• Fold & transfer to a plate. Repeat the process with the remaining batter.
• Serve kodo millet dosa with peanut chutney, coconut chutney, ginger chutney, onion chutney, sambar & potato masala.

Note:

• You can follow same directions for making dosa using barnyard millet, little millet, proso millet, foxtail millet.
• Fermented batter(no salt & water added) stored in an airtight container stays fresh for 3-5 days when refrigerated.