Baragu /Proso Millet Cripsy Masala Dosa

Use of millet is one of the healthy way to stay fit. It is said that in olden days people used to have millet as their staple food. Now people know the secret of taking care of their health. Here is a recipe of Proso Millet/baragu Millet Masala Dosa. Try and enjoy.

Millet helps to reduce the weight, take care of blood sugar level and they are free of gluten. They are best for diabetic people to control their sugar. They are fiber rich, filled with vitamins and minerals. They are digested slowly and one will not feel hungry for a long time.

Here I have used Baragu/Prosso Millet, Urid dal and a tablespoon of toor dal with little methi seeds. I have used mixi jar this time to grind the ingredients. The batter has to be well fermented to get good dosa.

Let us see the recipe Now :

Baragu Dosa :

Ingredients "

Baragu /Proso Millet : 2 Cups 

Urdi dal : 1/2 Cup 

Toor Dal : 1 Tablespoon full

Methi seeds : 1 Teaspoon

Avalakki /Poha : ( Any type ) : 2 Handful 

Salt : As required

Method :

1. Wash and soak Baragu Millet separately for 3 hours.

2. Wash and soak urid dal, methi seeds together for 3 hours.

3. Wash and soak avalakki separately.

4. Grind all the ingredients and put it in a big bowl to ferment. (Over night or 6 to 8 hours).

5. Prepare Palya /Dry curry of only onions and potato. Keep it aside.

6. Grate fresh coconut and prepare coconut chutney with 2 green chilly, very small quantity of tamarind and required salt. Keep it aside.

7. Now keep a pan on the fire and heat. Sprinkle little oil on the pan and clean it out with a kitchen tissue.

8. Mix well and take a ladle of dosa batter and spread it on the tava in circle shape. ( Let the flame be low).
9. Sprinkle a teaspoon of oil on the top. Let dosa cook on low flame till it turns slightly golden brown.

10. Add a tablespoon or little more of palya/dry curry in the middle of dosa and roll the dosa and remove it from the pan.

11. Baragu /Proso Millet dosa is ready to serve. Serve with  coconut chutney and little ghee /butter on the top.

12. Repeat the same with remaining batter and prepare dosas.

Note :

Do not add more water while grinding. Let dosa batter ferment well so that dosa turns best.
Do not add oil before pouring dosa batter. Sprinkle little water and clean the top of the pan each time you prepare dosa. Adding toor dal helps dosa to turn crispy and tasty. Do it on the low flame.
Serves : 4 to 5
Time  : Soaking the ingredients 3 hours + Grinding 5 Minutes + Fermentation : 6 to 7 Hours.
Aloo Dry curry :
Aloo Payla
Ingredients :
Potatoes : 2
Onions : 2 to 3
Green chilly : 2 to 3
Ginger : 1 Teaspoon ( Grated)
Curry leaves :  5 to 6
Coriander leaves : 2 Tablespoons
Salt : As required
Turmeric powder : 1/4 Teaspoon

Method :

1. Wash and pressure cook potatoes. Remove its outer layer once it is cooled. Smash potatoes and keep it aside.
2. Wash and cut green chilly, curry leaves and coriander leaves. Cut them into small. Remove the outer layer of ginger and wash again. Grate it and keep it aside.
3. Keep a pan on the fire, add oil and heat. Add little mustard seeds and urid dal. Add green chilly once the mustard seeds splutter. Let it fry nicely. Add cut curry leaves and cut onions.
4. Fry nicely till the onion turns slightly brown. Add smashed potatoes and mix it well.
5.Add required salt and mix it well. Add cut coriander leaves and put off the fire.

Coconut Chutney :

Grate coconut, and grind it with 2 green chilly and little tamarind. Add salt and mix it well. Add mustard and curry leaves seasoning to chutney and serve.