Mysore masala dosa with Barnyard millets

Barnyard millets Mysore masala dosa

Utilizing barnyard millets (samvat chawal) in Masala Dosa not only ensures a soft and perfect texture but also streamlines the preparation time.

These millets, rich in nutrition and comparatively low in carbs, contain beneficial fats that are essential for the body. They contribute to reducing cardiovascular issues and assist in regulating blood sugar, providing an alternative for diabetics seeking to make dosas by substituting rice with millets.

Millets are commonly consumed during fasts/vrats, especially around Navratras, making recipes like this valuable. During vrat times, udad dal can be replaced with potatoes while grinding, resulting in excellent potato millet dosas.

Another notable advantage of this recipe is the convenience of grinding in a regular home mixie/blender, eliminating the need for a wet stone grinder, as millets readily soak and grind to a paste quickly. For small batches of batter, I typically grind all the ingredients together in the mixie. The dosa pictured above was made using this method, making millets dosas and idlis my preferred choice for these reasons.

Ingredients:

For the dosa batter

1 1/2 cup barnyard millets ( samvat chawal ) used during vrat or fast . 
1/2 cup udad dal
4 tbsp chana dal
1 tbsp of methi/fenugreek seeds
1/4 cup of poha
salt for batter

Method:

1. Soak the millets and udad dal seperately . It is said that millets when soaked overnight or for longer hours is more nutritious .

2. Keep methi seeds and poha soaked in small cups separately. Methi can be soaked with udad dal too .
   3 hours is enough for soaking .udad dal
   

3. Grind udad dal with methi and Chana dal to a smooth batter ( thick )
   

4. Next grind the millets with poha also to a thick smooth batter .
   

5. While grinding both the millets and dals , do not add too much water.The batter has to be fairly thick.
   

6. Mix both the batter well . Always mix batter from bottom to top two or three times with hand to aid good fermentation . Cover and leave to ferment overnight .
   

7. Next morning the batter would have fermented well.Add salt and mix well and add little water if need be.
   

Ingredients for the masala:

4 medium sized potatoes cooked well,2 medium onions chopped finely.
1 tsp mustard seeds
1 tsp split udad seeds
2 green chillies,slit or chopped finely .
1 tsp of finely grated ginger
sprigs of curry leaves.
Some chopped coriander leaves to garnish .
salt to taste
1 tsp turmeric powder, 2 tsp oil . 
Ingredients for the red chutney:

medium sized red Kashmiri chillies,dry or fresh ones, soaked in warm water to soften.this variety is not spicy so you can add more for good colour .
3 tbsp fried gram dal or roasted chana dal
1 piece of garlic which is optional or even 1 small sliced onion can be used.
3 tbsp coconut also optional.l
salt as per taste
2 tbsp limejuice.
Grind all the above in a mixie with little water and keep aside.

To make the potato masala 

In a kadai/pan put oil and splutter the mustard seeds and split udad dal , green chillies and ginger .
When the mustard pops and the dal turns golden add the chopped onions and stir briskly.
Saute the onions till they turn pink and translucent.
Meanwhile add the turmeric powder to the cooked ,mashed potatoes.
Add the mashed potatoes to the sauteed onions and add salt.Add chopped coriander leaves and stir well. The potatoes must be mashed well without lumps .gadnish with coriander leaves . Add a drop of lime juice if you prefer .

Keep the potato masala aside and prepare the red chutney .

To make dosas 

Just a tip ..
Wipe a very hot skillet with a half cut onion, sprinkle lightly salted water after griddle is hot, it should make a sizzling sound to indicate the tava is ready , then spread batter...everytime you can sprinkle this very lightly salted water , enhances colour of dosa ( not needed but some hotels do this )
When you see the dosa almost done spread the red chutney as much as you like and place the potato masala on top , fold both sides and remove .
Serve with a dab of butter ( optional )
No need to flip over dosa .
This is a very filling dosa and doesn't require additional chutney or sambar .

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