Oyedesi Millet Dosa
About Millet Dosa Batter
Separately soak millet and urad dal (with methi seeds) for 3 hours. After 2 hours of soaking, refrigerate the urad dal for an hour. This keeps the mixer jar from getting too hot. Also, more batter volume.
To begin, grind the urad dal while gradually adding water. The consistency should be similar to that of thick cream; it should not be stiff, but rather light and airy. The bubbles can be seen in the image below. To grind urad dal, I use ice cold water.
Grind millet until almost all of the water has been drained. It may not require water, so add with caution or it will become watery. While grinding the millet, you can add salt.
Combine the ground batter and set aside overnight to ferment. The consistency is similar to that of regular idli dosa batter.
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