As for the recipe,
The first time I found millet at Whole Foods I thought they were pearl millet in a different color. But that was not exactly correct. The millet I was seeing here in the US is actually fox tail millet or thinai as it is called in Tamil a friend corrected me on FB. I am glad she did or I would lived the rest of my life thinking they were kambu or pearl millet.
I have cooked this millet like rice. They are not quite as sweet as rice but with a slight earthy taste. Give a new grain to a South Indian and dosai is never far behind. I added urad dal (white gram dal), brown rice and idli rice to make the batter and they were just as tasty as white rice dosai. In fact they tasted as good as or better than the regular dosai.
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Preparation Time:30 minutes + overnight soaking
Cooking Time:20 minutes
- 1 cup of foxtail millet
- 1/2 cup urad dal
- 1/2 cup brown rice
- 1/2 cup white rice or idli rice
- Wash and soak the millet and rice for 8 hours or overnight
- Wash and soak the urad dal for at least 1/2 hour
- Using a wet grinder grind the urad dal first. I usually let the grinder run for about 15-20 minutes. Remove to a separate container.
- Next grind the millet, add the millet first and let the grinder run for a couple of minutes and then add the soaked rice, both brown and white and blend for about 8-10 minutes till the batter is smooth. Remove to the container with the urad dal.
- Add salt and water from rinsing out the grinder to make a smooth pourable batter.
- Let ferment overnight. I use the oven with the light turned on for fermenting.
For making dosai
- Heat a dosai pan or griddle. Wipe the pan with a cloth which is dipped in oil. Spread the dosai batter in a thin swirl on the pan. Apply oil on the sides. Let cook on one side, flip and cook on the other side.
Serve with chutney of choice.