Oodhalu dose recipe | How to make barnyard millet dosa | Siridhanya dose

By Latha on November 6th, 2016

siridhanya dose or millet dosa

Oodhalu dose or barnyard millet dosa or siridhanya dosa recipe explained with step by step pictures. This siridhanya dose or millet dosa is prepared using oodhalu or barnyard millet. This dosa can be prepared using any other siridhanya or millets like Foxtail Millet (Navane), Kodo Millet (Araka), Little Millet (Samai), Browntop Millet (Korale), Proso Millet (Bharagu) and Perl Millet (Sajje). Click here to read about what is siridhanya or millets and click here to read siridhanya or millet recipes.

Siridhanya dose is prepared using any one of the siridhanya, urad dal, fenugreek seeds and beaten rice. You can serve this along with coconut chutney and sambar. You can find navane pongal and navane upma on this website if you are looking for more siridhanya or positive millet recipes.

You can find many breakfast recipes on our website. If you are looking for more dosa recipes then do check our neer dose, masala dose, heerekai dose or ridgegourd dosa, ragi dose, curd dosa, rava rotti or dose, benne dose, bele dose or dal dosa, set dose, plain dose and whole wheat dosa or godhi doserecipes.

Siridhanya dose or millet dosa

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.rinse and soak millet and dals for siridhanya dose or millet dosa
  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.rinse and soak beaten rice or poha for siridhanya dose or millet dosa
  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.grinding millet and dals for siridhanya dose or millet dosa
  4. Pour the ground batter into a container. Close the lid and rest it for 7 - 8 hours in a warm place for fermentation.ground urad dal batter for siridhanya dose or millet dosa
  5. After fermentation, next day morning open the lid and you can see the batter has raised slightly. Add in salt and mix well.salt for siridhanya dose or millet dosa
  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.making siridhanya dose or millet dosa
  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.drizzle oil or ghee for siridhanya dose or millet dosa

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

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