Spiced Millet & Mint Medley Dosa

This Millet & Mint Medley Dosa is a unique breakfast that's as fragrant as it is filling. It's got a fresh, herby kick you'll love.

Ingredients

• 1 cup proso millet
• 0.5 cup Toor dal
• 0.5 cup idli rice
• 0.25 cup flattened rice (poha)
• 0.5 teaspoon fenugreek seeds
• 0.25 cup fresh mint leaves, packed
• 1 inch fresh ginger, peeled
• 2 small green chilies, stems removed
• 0.75 teaspoon salt
• 0.25 teaspoon asafoetida (hing)
• 3 tablespoons vegetable oil or ghee

Instructions

1. Wash 1 cup proso millet, 0.5 cup Toor dal, 0.5 cup idli rice, 0.25 cup flattened rice (poha), and 0.5 teaspoon fenugreek seeds together thoroughly under running water until the water runs clear. Soak the washed mixture in 3 cups of fresh water overnight or for at least 8 hours.
2. After soaking, drain the water completely from the millet and rice mixture. Transfer the drained mixture to a wet grinder or a high-speed blender.
3. Add 0.25 cup fresh mint leaves, 1 inch peeled fresh ginger, and 2 small green chilies to the grinder/blender with the soaked mixture. Add 0.5 cup of fresh water and grind to a very smooth, pourable batter. The consistency should be similar to pancake batter.
4. Transfer the ground batter to a large bowl. Stir in 0.75 teaspoon salt and 0.25 teaspoon asafoetida. Cover the bowl with a lid and let it ferment in a warm place for 8-12 hours, or until the batter has slightly increased in volume and become slightly frothy.
5. Once fermented, gently stir the batter. If the batter is too thick, add small amounts of water (1-2 tablespoons at a time) to achieve a pourable but not watery consistency.
6. Heat a non-stick tawa (flat griddle) or cast-iron pan over medium-high heat. Once hot, lightly grease it with 0.5 teaspoon vegetable oil or ghee and sprinkle a few drops of water on the tawa; if it sizzles and evaporates quickly, it's ready. Wipe the tawa clean with a damp cloth.
7. Pour about 0.5 cup of batter onto the center of the hot tawa. Using the back of a ladle, quickly spread the batter in a circular motion from the center outwards to form a thin, even dosa.
8. Drizzle 1 teaspoon vegetable oil or ghee around the edges and over the surface of the dosa. Cook for 2-3 minutes until the bottom turns golden brown and crispy and the edges start to lift.
9. Carefully fold the dosa in half and remove it from the tawa. Repeat with the remaining batter, greasing the tawa lightly before each dosa.
10. Serve the Spiced Millet & Mint Medley Dosa hot. Garnish with 2 tablespoons fresh mint leaves and serve with your favorite coconut chutney and sambar.

View the interactive Spiced Millet & Mint Medley Dosa recipe