Today’s recipe is simple, i.e., beetroot little millet dosa. Have a look:
1 cup little millet ½ cup whole green gram (moong) 1-inch ginger 2 tsp fenugreek seeds Rock salt to taste For toppings: beetroot, curry leaves and bell peppers Mint and amla (Indian gooseberry) chutney
Thoroughly wash and soak little millet for 6-8 hours. Thoroughly wash and soak moong dal for 6-8 hours. Soak methi (fenugreek) seeds. Make a fine batter of millet, dal, methi seeds and ginger. Allow it to ferment for 7-8 hours.
Once the batter is fermented, add salt. Use bright coloured veggies. You can use whatever is available in your region. Use homemade Cajun Spice to enhance the flavours. You can use dry chutneys (podis) of your choice. Serve hot with your favourite dip or chutney.
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