Preparation time: 14 hours
Cooking time: 30 min
Serves: 2

Ingredients: (measuring cup used = 240ml)

1. 1 cup oodhalu (barnyard millet) or any other siridhanya or millet
2. 1/3 cup urad dal
3. 1/2 tsp fenugreek seeds
4. 2 - 4 tbsp beaten rice/avalakki/poha
5. Ghee or oil for cooking
6. Salt as per your taste

Instructions for making siridhanya dose or millet dosa:

1. Take oodhalu (any millet or siridhanya), urad dal and fenugreek seeds in a container. Rinse well and soak it for 4 - 5 hours.
2. Rinse and soak beaten rice or avalakki for 20 minutes. You can vary the quantity of beaten rice depending on the climate. You can also use thin beaten rice.
3. Drain the soaked millet and dals. Grind it in mixer grinder until smooth and fluffy using required water. Add water little by little while grinding. You can use drained water for grinding, which helps in better fermentation.
4. Pour the ground batter into a container. Close the lid and rest it for 7 - 8 hours in a warm place for fermentation.
5. After fermentation, next day morning open the lid and you can see the batter has raised slightly. Add in salt and mix well.
6. Now heat the dosa pan. Now pour a laddle full of batter and spread it. Spread it into thin if you want crispy dosa and spread it a bit to get soft and fluffy dosa. Close the lid for 5 - 10 seconds.
7. Open the lid, Drizzle little oil or ghee on top. Again if you want crispy dosa then wait until you see golden brown colour here and there. If you want soft dosa then do not roast it much. No need to flip this dosa. Serve it hot with coconut chutney or sambar.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.