Varagu arisi dosai
Varagu arisi dosai or kodo millet dosa recipe. A healthier version of dosa from scratch using kodo millets or varagu arisi
- Prep time
- 12 hr
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups varagu arisi (kodo millets)
- 1 cup ulutham paruppu (whole skinned urad dal)
- Salt
- Oil for making dosa
Instructions
- 1
Wash and soak the millets and urad dal separately for about 1-2 hours
- 2
In a mixie, first grind the urad dal to a smooth paste using enough water
- 3
Set aside in a large bowl that can hold the entire batter
- 4
Then, grind the varagu arisi to a smooth paste with water
- 5
Add to the same bowl as the urad dal
- 6
Add salt and mix thoroughly to combine
- 7
Leave covered in a warm place (see notes if you live in a cooler place) for about 8-10 hours for the batter to ferment
- 8
After about 6 hours, my batter had fermented with nice bubbles showing on the surface of the batter. I left it out for another hour or so and then refrigerated the batter
- 9
Heat a dosa tawa until hot. Grease with some oil
- 10
Take about ¼ cup batter and make into thin dosa
- 11
Add more oil on top as the dosa cooks
- 12
Flip when the first side is a light brown
- 13
Cook the second side until done
- 14
Serve hot with sambar and/or chutney