Oodhalu Dose | Barnyard Millet Dosa

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The best things about dose from Karnataka are its names. They actually have ingredients like eerulli (onion) and oodhalu (barnyard millet) only to help people like me doing an A-Z marathon. I lucked out or what!

I have made millet dosais and idlis previously but I always added some rice along with it. But this recipe calls for only the millet and lentils with a little of beaten rice. So I was, in equal parts, intrigued and nervous as to how it would turn out. Thankfully I can say it turned out beautifully and the daughter liked it. Can’t ask for anything more!

For more Millet recipes, check out Millet Dosa, Millet Khichadi and Millet Kozhakattai

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Recipe from here

Makes 8-10 dose

WHAT WE NEED

1/2 cup Barnyard Millet / Kutharavali

3 tbsp Black skinless lentils / Urad dal

2 tbsp Beaten rice / Poha

1/4 tsp Fenugreek seeds / Vendhayam

Salt

Water

Oil

WHAT TO DO

  • Soak the millets, lentils and fenugreek seeds together in a bowl overnight
  • Soak the beaten rice for at least 30 minutes
  • Drain and set aside the water
  • Add all these ingredients along with salt to a mixer jar or grinder
  • Add sufficient water and grind to a smooth paste
  • You can use the water the millets were soaked in
  • Transfer the batter to a large bowl, cover it and set aside
  • Let the batter ferment for 7-8 hours
  • Once it is fermented it can be used or kept in the refrigerator for up to 4 days
  • To make dose – heat a tava
  • Once it is hot, pour a ladle full of batter on it and spread it in a circular motion
  • Drizzle some oil along the edges and let it cook for up to a minute on high flame
  • Once the edges start to brown, use a steel spatula to disengage the dose from the tava and turn it over
  • Lower the gas and let it cook for around 30 seconds
  • Take it off the gas and repeat the procedure for the rest of the batter
  • Serve warm with sambhar and / or chutney
  • Enjoy!

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92