Millet cheese dosa

 barnyard millet

1/4 Cup Barnyard Millet  ( kudiraivali rice) Those allergic to gluten should not eat this millet

1/4 Cup Kodo Millet ( varagu rice in Tamil) kodo dhana in Hindi) kodo millet

1/4 Cup Finger Millet ( ragi)   ragi rich in calcium and iron

1/4 Cup Little Millet ( samai in Tamil, kutki in North) little millet

1/4 Cup Foxtail Millet  (kangni n North, thinai in Tamil) foxtail

 

1/4 Cup Pearl Millet ( Kambu in Tamil, Bajra in HIndi)

1/4   Cup Urad Dal  

1/2 tsp Methi Seeds

3 tsp Poha  / avil/ flattened rice

1 Cup Dill Leaves

1 tsp Coriander leaves

1 tsp Curry Leaves

1 tsp Jeera  / cumin

1 tsp Green Chilies chopped

Salt to taste  

Grated Cheese as required

 

Preparations

Take quarter cup of each of the millets (Barnyard, Kodo, Finger, Little, Foxtail, Pearl, etc.), urad dal, half tsp methi seed and 3 tsp poha. Soak all in water for four hours.

Grind it to fine dosa batter and keep overnight.

Next morning, add finely chopped dill leaves, one onion, 1 piece ginger, 1 tsp finely cut coriander leaves and curry leaves, 1 tsp (or according to your taste) finely chopped green chilies, 1 tsp jeera and salt to taste.

Make a plain dosa on the tawa and add grated cheese on top of it. Or make masala dosa, spread the cheese on the top of the potato and chutney which used for masala dosa. You can also make idli the same way.

Serve hot with Coconut chutney and sambar.

 

 

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