Evergreendishes

Category: millets

  • Multi Millet Dhokla | How to make multi-millet dhokla

    Multi Millet Dhokla | How to make multi-millet dhokla

    Multi millet dhokla is soft, spongy and tasty. It is ideal to serve as an evening snack or breakfast. It is a healthy twist to the usual dhokla. 

    With the awareness of the benefits of millets, each one is trying to include them in every possible. These days, I make jowar roti at least once a week. Ragi dosa is loved by all and I make it regularly at home. Ragi idli is healthy and ideal for quick breakfast. 

    The love for dhokla is never ending. Although I love the fermented ones, I still make these instant dhokla also. They are a quick fix, ready in thirty minutes and most of the times, my dinner is sorted. Earlier, I have shared are  corn dhokla, oats dhokla and rava dhokla. 

    Multi millet flour is easily available in super markets. It is a good way to get the benefit of various millets. Here, is a multi-millet thalipeeth ideal for breakfast. 

     

    multi millet dhokla
    multi millet dhokla

    Ingredients for Multi- Millet Dhokla 

    • 1 cup millet flour
    • 1 cup gram flour
    • 1 cup curds
    • salt
    • ginger green chilli paste
    • water 

    For seasoning:

    • 2 teaspoon oil
    • 1/2 teaspoon mustard seed
    • asafoetida
    • 1 green chilli 
    • 1 teaspoon curd with 1 tablespoon water

    The method of making the dhokla is shown in the video clearly. 

     

     

    1. In a bowl, add millet flour and gram flour. Take curds and  mix it. Add a little water if needed.
    2. Put salt and ginger- green chilli paste to it. Keep it aside for ten minutes.
    3. Set the steamer ready. Grease a plate. Add eno fruit salt to it, mix pour into the plate and put it in the steamer.
    4. Initially, keep on medium flame, after sometime, put it on a low flame. On checking, the inserted knife should come out clean.
    5. After sometime, cut it.Make the seasoning, pour it over it along with some buttermilk.
    multi millet dhokla
    Evergreendishesdev

    Multi millet dhokla

    Multi millet dhokla is soft, spongy, savoury snack ready in an hour. It is healthy twist to the usual dhokla.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Resting time 10 minutes
    Total Time 40 minutes
    Course: breakfast, lunch, snack, dinner
    Cuisine: Gujarati
    Ingredients Method

    Ingredients
      

    • Ingredients:
    • 1 cup millet flour
    • 1 cup gram flour
    • 1 cup curds
    • salt
    • ginger green chilli paste
    • water
    • 1/2 teaspoon eno fruit salt
    • For seasoning:
    • 2 teaspoon oil
    • 1/2 teaspoon mustard seed
    • asafoetida
    • 1 green chilli
    • 1 teaspoon curd with 1 tablespoon water

    Method
     

    1. In a bowl, add millet flour and gram flour. Take curds and  mix it. Add a little water if needed.
    2. Put salt and ginger- green chilli paste to it. Keep it aside for ten minutes.
    3. Set the steamer ready. Grease a plate. Add eno fruit salt to it, mix pour into the plate and put it in the steamer.
    4. Initially, keep on medium flame, after sometime, put it on a low flame. On checking, the inserted knife should come out clean.
    5. After sometime, cut it.Make the seasoning, pour it over it along with some buttermilk.

    Pin it for later: 

    Multi millet dhokla is a healthy twist to the usual one. It is ideal to serve as a snack or breakfast dish.
    multi millet dhokla

    If you ever make this multi millet dhokla recipe or any of my other dishes,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

  • Multi-millet Thalipeeth

    Multi-millet Thalipeeth

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    Multi-millet thalipeeth is a healthy twist to the usual one. Different flours are mixed to make a delectable flatbread. It is ideal to serve for breakfast, lunch or dinner.

    Thalipeeth is one of the popular recipes from South India. Different flours or at times, only rice flour is mixed with coconut  and spices. It is then  kneaded to a soft dough and  patted into a thin flatbread  on a sheet and roasted. It is crispy and tasty. With the increasing importance of millets, we are destined to add them in umpteen ways. We usually mix jowar flour along with rice flour and a little gram flour. But here, I had a packet of multi-millet flour and have used it.  Multi millet thalipeeth is a healthy twist to the usual one made with rice flour. It is ideal to serve for breakfast or lunch.

    Mixed millet flour is easily available in the super markets. Otherwise, you need to mix equal quantity of finger millet, foxtail millet, kodo millet, pearl millet and little millet along with a little quantity of amaranth. The seeds are usually washed, dried and then finely powdered.

    The other millet recipes that I have on blog are ragi dosa, ragi idli, bajra roti,

    multi millet thalipeeth served with a dollop of butter and chutney
    multi millet thalipeeth

    Ingredients:

    • 2 cups mixed millet flour                1 cup= 250ml
    • 1/3 cup rice flour
    • 1 tablespoon fresh coconut
    • 3 green chilli
    • 1/2 teaspoon cumin
    • 1 carrot grated
    • 2 onion
    • 1/2 cup fenugreek leaves (fresh)
    • salt
    • water
    • oil for greasing

    Method:

    1. Grate carrot, cut onion into pieces. Cut and wash the fenugreek leaves.
    2. Grind coconut, green chilli and cumin to a paste.
    3. In a wide bowl, add the multi-millet flour and rice flour. Put the grated carrot, onion, methi leaves, ground paste, salt and mix them together.
    4. Put water little at a time and mix to a dough. The dough is softer than the chapathi dough.
    5. Take parchment paper, grease with a little oil. Take a lemon sized ball and pat it slowly with the tip of the fingers to a circle. Spread it slowly into a thin roti
    6. Heat a skillet. Put it on the skillet and allow to cook. Once, it is slightly cooked, the parchment paper can be removed.
    7. Flip to the other side and allow to cook for sometime.
    8. Once it is done, serve hot with coconut chutney.

    Take a tip:

    • Increase the quantity of chilli, if you want it spicy.
    • Adding of fenugreek leaves is optional. It gives a good taste but must be added in small quantity.
    • Instead of fenugreek leaves, use fresh coriander leaves.
    • Quantity of rice flour used may be increased to half a cup.
    • If you do not have multi-millet flour, take jowar flour and mix it with rice flour. A little gram flour may be added to it.

    multi millet thalipeeth served with a dollop of butter and chutney
    Jayashree

    Multi millet Thalipeeth

    Multi-millet thalipeeth is tasty and ideal as breakfast or lunch menu. It is usually served hot with cocnut chutney.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour
    Servings: 12 thalipeeth
    Course: Breakfast, brunch, lunch
    Cuisine: Indian, karnataka
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 cups mixed millet flour
    • 1/3 cup rice flour
    • 1 tablespoon fresh coconut
    • 3 green chilli
    • 1/2 teaspoon cumin
    • 1 carrot grated
    • 2 onion
    • 1/2 cup fresh methi leaves
    • salt
    • water for mixing
    • oil while making thalipeeth

    Equipment

    • skillet
    • parchment paper
    • wide bowl
    • small bowl
    • wide plate

    Method
     

    1. Grate carrot, cut onion into pieces. Cut and wash the fenugreek leaves.
    2. Grind coconut, green chilli and cumin to a paste.
    3. In a wide bowl, add the multi-millet flour and rice flour. Put the grated carrot, onion, methi leaves, ground paste, salt and mix them together.
    4. Put water little at a time and mix to a dough. The dough is softer than the chapathi dough.
    5. Take parchment paper, grease with a little oil. Take a lemon sized ball and pat it slowly with the tip of the fingers to a circle. Spread it slowly into a thin roti
    6. Heat a skillet. Put it on the skillet and allow to cook. Once, it is slightly cooked, the parchment paper can be removed.
    7. Flip to the other side and allow to cook for sometime.
    8. Once it is done, serve hot with coconut chutney.
    9. Take a tip:
    10. Increase the quantity of green chilli if you need it more spicy.
    11. Fenugreek leaves is optional, it gives a good taste. One can use fresh coriander leaves too.
    12. Quantity of rice flour may be increased to half a cup.

    Notes

    ncrease the quantity of chilli, if you want it spicy.
    Adding of fenugreek leaves is optional. It gives a good taste but must be added in small quantity.
    Instead of fenugreek leaves, use fresh coriander leaves.

    Pin Multi Millet Thalipeeth to a Healthy Recipes Board on Pinterest:

    Multi millet thalipeeth served with a dollop of butter and green chutney.
    Multi millet thalipeeth

    If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

  • Sajje Rotti Recipe | Pearl millet Roti | Bajra Roti

    Sajje Rotti Recipe | Pearl millet Roti | Bajra Roti

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    Sajje Rotti / Pearl Millet Roti / Bajra Roti is a vegan and gluten-free, unleavened flat bread from South India. It is usually made crisp and served with different accompaniments. It is commonly prepared during Sankranti in South India. 

    What is Makar Sankranti ?

    Makar Sankranti is a popular festival celebrated according to the Hindu calendar. It is dedicated to Sun God, when the sun enters the zodiac sign of Capricorn and transcends towards the North or Uttarayan. Thus, this festival is also known as Uttarayan. It is also known as Magha, Pongal and Bhogi.  It officially marks the end of winter solstice and the beginning of longer days and autumn. It is also a harvest festival, it marks the beginning of harvest season when new crops are worshipped and relished. This festival is celebrated as per the solar cycle, it usually falls on the same date every year, Jan 14 / 15.

    Celebrations in Karnataka

    In Karnataka  this festival is celebrated over two days, the first day is Bhogi and the next day is Makar Sankranti.   As it is the festival of harvest, on the day of Bhogi, all married women donate fresh harvest as grains and pulses to an elderly married lady. It is a traditional custom passed through generations. The menu  prepared on this day bajra roti, brinjal stir fry or stuffed, green gram stir fry, raw tomato chutney,  spicy pongal and gojju. The food on this day is scrumptious.

    The next day is Makar Sankranti. On this day, front yard of every house is decorated with beautiful kolam in breathtaking designs adorned vibrantly and painstakingly. The sesame plays a very important role during this festival. Sankranti Ellu is prepared and offered to the Lord. It is also exchanged with all friends and family members. Sweets such as til ladoos and chikkis are prepared. Even lamps made with sesame and jaggery are lit. The sweet dish prepared on this day is usually Sakkarai Pongal but one can prepare any other sweet.

    Sajje Rotti / Pearl Millet Roti / Bajra Roti
    Sajje rotti / pearl millet roti / bajra roti

    sajje rotti

    Why is Sesame used during this festival ?

    Sesame is considered as a seed par excellence and consumed and donated during Makar Sankranti. A story in our mythology says that God Yama blessed the sesame seed and they are epitome of immortality.

    According to nutritionist Shruti Sharma, sesame is rich in nutrients. It consists of vitamins, oils, calcium, iron, magnesium, copper, zinc, Vitamin B6 and folate. It helps to support a healthy digestive system.  The copper present in it helps to reduce swelling and pain due to arthritis.Magnesium gives relief to respiratory diseases and the zinc helps in maintaining the bone health. It is one of the essential foods for vegetarians. The season needs food that helps to keep the body warm and healthy, sesame does it in a good way.

    What other side dishes can one use with Sajje Rotti ?

    Many different kind of dishes such as dal with methi and cabbage stir fry may be prepared. Chutneys are ideal to serve with bajra roti. The   raw tomato chutney tastes awesome. Gongura chutney is also often served with it. Dal with green leaf is commonly  prepared in most south indian homes.

    Can sajje rotti be stored?

    As these rotis are crisp, you can  stored for a couple of days. Keep them in a closed container. You can make them ahead and serve when needed.

    Let us now get to the recipe of Sajje Rotti :

    Equipments:

    • wide bowl or plate for mixing and kneading
    • a small bowl to boil water
    • skillet ( slightly curved and a different one is kept for roti)
    • spatula
    • a small piece of muslin cloth to smear the water
    • two  plate to stack them

    Ingredients:

    • 1 cup bajra flour
    • 1/4 teaspoon turmeric powder
    • a little salt
    • 1/2 cup hot water
    • 1/2 cup normal water (use as needed)

    Other ingredients:

    • 1 tablespoon sesame
    • flour for dusting

    Method:

    1. Put the flour in a wide bowl.
    2. Add salt and turmeric powder to it. Mix it thoroughly.
    3. Boil the water.
    4. Slowly, put the water and mix the flour thoroughly with the fingers.
    5. Now, use normal water to further mix the dough. Make it into a pliable dough by kneading it well with the palm.
    6. Take a small ball of the dough, dust with the flour and beat it a little. Smear a few sesame seeds and continue to make it to a thin circle. You may do it on the rolling board  or directly on the kitchen platform.
    7. Heat a skillet, slowly pick the roti and put it on the skillet. Smear a little water over it.
    8. Once it is done, turn it to the other side and roast it. Usually, this is done directly on the stove and put aside.
    9. Repeat for the rest of the dough.

    Take a tip:

    • Use good quality  flour. Always use fresh flour while making rotis as it is easier to prepare, otherwise they  tear apart.
    • Making rotis needs a little practice, but one can easily do it with a little practice. Each time, knead the ball of dough and then begin to tap it.
    • Applying of water is usually done with a small piece of muslin cloth. The cloth is dipped in a small bowl of water and applied to the roti, this helps in proper cooking of the roti.
    • These rotis are usually made crisp by keeping near the flame or on the skillet for sometime in between while making them.
    • You cannot roll the rotis with a rolling pin in this method. This is to be beaten with the palm only. The method to roll with a rolling pin is different, I am yet to learn that method. After the roti is beaten, you may use the rolling pin to make it even and thinner.

    Sajje Rotti / Bajra Roti / Pearl Millet Roti
    Evergreendishesdev

    Sajje Rotti / Bajra Roti / Pearl Millet Roti

    Sajje Rotti is vegan, gluten-free flat bread made from pearl millet. It is usually made on the day before Makar Sankranti in South India.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course: lunch
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1 cup bajra flour
    • 1/4 teaspoon turmeric powder
    • a little salt
    • 1/2 cup hot water
    • 1/2 cup water
    • Other ingredients:
    • 1 tablespoon sesame
    • flour for dusting

    Method
     

    1. Put the flour in a wide bowl.
    2. Add salt and turmeric powder to it. Mix it thoroughly.
    3. Boil the water.
    4. Slowly, put the water and mix the flour thoroughly with the fingers.
    5. Now, use normal water to further mix the dough. Make it into a pliable dough by kneading it well with the palm.
    6. Take a small ball of the dough, dust with the flour and beat it a little. Smear a few sesame seeds and continue to make it to a thin circle. You may do it on the rolling stone or directly on the kitchen platform.
    7. Heat a skillet, slowly pick the roti and put it on the skillet. Smear a little water over it.
    8. Once it is done, turn it to the other side and roast it. Usually, this is done directly on the stove and put aside.
    9. Repeat for the rest of the dough.

    Notes

    Use good quality of flour.
    Making of rotis needs a little practice, but one can do it. Each time, knead the ball of dough and then begin to tap it.
    Applying of water is usually done with a small piece of muslin cloth. The cloth is dipped in a small bowl of water and applied to the roti, this helps in proper cooking of the roti.
    These rotis are usually made crisp by keeping near the flame or on the skillet for sometime in between while making them.

    Pin it for later :

    sajje rotti
    sajje rotti

    If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

  • Millet Pulao / Foxtail millet Pulao

    Millet Pulao / Foxtail millet Pulao

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    Millet Pulao / Foxtail millet pulao is healthy, filling and tasty. It is ideal to serve for lunch or dinner.

    Foxtail millet is widely used in India and Asian countries. It is known as Navane in Kannada, korralu  or korra in Telugu, Kangni in Hindi, kang in Gujarati and Marathi,  Kaon Dana in Bengali and Kavalai in Tamil.

    It is an annual grass with slim and vertical leaves.The small seeds are covered with a thin, papery hull. It is removed by threshing. This is the highest grown millet in Asia and second widely used.

    Millets are ideal for all those who are conscious about their eating habits, it keeps a check on the weight.  It is diabetic friendly as it helps to regulate blood sugar levels. It is gluten-free. It is also good against heart ailments.

    Since I am using millets regularly, here is a millets pulao recipe that you can make for lunch or dinner. It is vegan and gluten-free.

    millet pulao / foxtail millet pulao
    Foxtail millet pulao is healthy and tasty.

    Children are used to eating the regular food, including millets required me to change it into something spicy for lunch, so I thought of making pulao with it.

    Ingredients:

    measurement used : 1 cup =150 ml

    • 1 cup foxtail millet
    • 1/2 cup mixed vegetable
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1 bay leaf
    • 2 cardamom
    • 3 clove
    • 1/2 teaspoon ginger garlic paste
    • salt
    • 1/2 teaspoon chilli powder
    • 3 cup water

    Method:

    1. Clean, wash and soak the millet for half an hour.
    2. Chop and cut the vegetables.
    3. Take oil in a pan, add cumin, as it splutters, put the spices. Then put onion to it. Saute it for sometime. Add ginger-garlic paste to it and contiue to saute for sometime. The raw smell should go.
    4. Now, add the veggies to it. Mix them together.
    5. After sometime, put the soaked millet to it.
    6. Add water, chilli powder and salt to it. Stir it. Let it cook on a medium flame.
    7. Keep it covered for ten minutes.
    8. Serve with any curry or yoghurt based salad.

    millet pulao / foxtail millet pulao

    Millet Pulao / Foxtail Millet Pulao

    5 from 6 votes
    Millet Pulao is filling, packed with nutrients and tasty.
    Print Recipe Pin Recipe
    Course: dinner, lunch
    Cuisine: karnataka, South Indian
    Ingredients Method

    Ingredients
      

    • 1 cup foxtail millet
    • 1/2 cup mixed vegetable
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1 bay leaf
    • 2 cardamom
    • 3 clove
    • 1/2 teaspoon ginger garlic paste
    • salt
    • 1/2 tsp chilli powder
    • 3 cup water

    Method
     

    1. Clean, wash and soak the millet for half an hour.
    2. Chop and cut the vegetables.
    3. Take oil in a pan, add cumin, as it splutters, put the spices. Then put onion to it. Saute it for sometime. Add ginger-garlic paste to it and contiue to saute for sometime. The raw smell should go.
    4. Now, add the veggies to it. Mix them together.
    5. After sometime, put the soaked millet to it.
    6. Add water and salt to it. Stir it. Let it cook on a medium, flame.
    7. Keep it covered for sometime.
    8. Serve with any curry or yoghurt based salad.

    Narmadha makes a foxtail sweet porridge ideal for children.Priya makes a sweet dish with this   Thinal Sarkarai Pongal while Kalyani, makes a spicy version Thinai Khara Pongal.

    Pin it for later :

    Millet pulao / Foxtail Millet Pulao is filling, packed with nutrients and tasty. It is ideal to serve for lunch or dinner.
    Millet Pulao / Foxtail Millet Pulao

    If you have liked this Foxtail Millet Pulao recipe, do share it with your family and friends. If you ever make it, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

  • How to make jowar dosa

    How to make jowar dosa

    Jowar dosa | healthy recipe | south indian cooking || breakfast recipe

    Jowar dosa is a healthy twist to the usual one. It is tasty and can be made both crispy and soft. Serve it with chutney and potato sabzi for a good breakfast. Jowar is the Indian name for Sorghum. It is also known as Indian millet, Great millet, Durra and milo. In India, the other names by which it is known are jola, chholam or jonna.

    Dosa is one of the favourites of South Indian. A dosa batter in the refrigerator really saves our day ! It is on the weekly menu, and not to mention the many variety that they prepare. Rice is one of the essential ingredients in it, but now different versions are being made. We are more conscious of what we consume, thus dosa with millets has made their way in most kitchens.

    Jowar dosa is a healthy twist to the regular one and I am loving it. The taste is not similar but I can vouch that there is not much difference too. Infact, we are loving this variety of millets dosa. It is ideal for breakfast, evening snack or dinner. It is vegan and glutenfree.

    What are millets? 

    Millets are coarse grains and a repository of high fibre, protein, mineral and vitamins. They are widely grown as cereal crops for fodder and human food. Some millets are fox tail, sorghum, pearl millet, little millet, proso millet and barnyard millet. 

    Can one make the same quantity of batter as the regular dosa?

    I prefer not to make as the taste varies once the batter gets sour. The regular dosa tastes good.It is better to make these in lesser quantity as for a single use. 

    A few other dosa variety that I often prepare Neer Dosa, Rava Dosa,

    You can pair them with coconut chutney, green chutney or  Red Onion chutney 

    Jowar dosa
    Jowar dosa

    Here whole grains of jowar are used, they need to be soaked for a longer time. It is advisable to soak before you go to bed at night, but the urad dal, soak it for two hours only. Grind them to a batter and allow to ferment. Thus, pre-planning is essential.

    Make a small quantity and preferably finish the batter on the same day. If it remains, finish it the next day, I am doubtful how good it tastes as the usual dosa batter that we use.

    Since millet is used here, unlike the regular dosa, these need to be cooked on both sides.

    Jowar Dosa

    Ingredients:                       

     (Measurement used 1 cup = 150 ml)

    • 1 cup jowar
    • 1 cup rice
    • 1 cup urad dal
    • 1 teaspoon fenugreek
    • water for soaking
    • salt
    • oil for roasting

    Method:

    1. Wash and soak the jowar in water for six to eight hours.
    2. Soak rice separately with methi in it.
    3. Soak urad dal for two hours.
    4. Grind the jowar at first, add rice to it later and let them blend.
    5. After sometime, put urad dal to it. Put some water to the batter if needed. I preferably use the soaked water.
    6. Grind all of them to a smooth batter.
    7. Remove the batter in a wide bowl.
    8. Allow it to ferment for seven to eight hours.
    9. Add salt to the batter, mix it.
    10. Take some batter in another bowl.
    11. Heat a skillet.
    12. Take a spoonful of batter, pour it on the skillet and spread it inside out. A thin crepe can be made.
    13. Drizzle oil, once it roasted, turn it to the other side.
    14. Serve hot with chutney. Potato sabzi too tastes good.
    making of jowar dosa
    making of jowar dosa

    Pin it for later: 

    Jowar dosa
    Jowar dosa

     

    Jowar dosa
    Evergreendishesdev

    Jowar Dosa

    Jowar dosa is tasty and healthy twist to the usual dosa. It can be served for breakfast, lunch, evening snack or dinner. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Fermentation time 6 hours
    Total Time 45 minutes
    Servings: 20 dosas
    Course: Breakfast, evening snacks, glutenfree
    Cuisine: karnataka, south india
    Ingredients Method Notes

    Ingredients
      

    • 1 cup jowar 1 cup = 150 ml
    • 1 cup raw rice
    • 1 cup urad dal
    • 1 teaspoon methi
    • water for grinding
    • salt
    • oil for roasting

    Method
     

    1. Wash and soak the jowar in water for eight hours.
    2. Soak rice separately with methi in it.
    3. Soak urad dal for two hours.
    4. While grinding, at first, put only the jowar in the machine. After sometime, put rice. Add some water. Then later, add urad dal. Grind all of them together to a smooth batter. 
    5. Remove the batter in a big bowl, allow to ferment for six to eight hours.
    6. Add salt to it.
    7. Mix the batter and take some in a small bowl. Heat a skillet, pour a ladle full of batter and spread it inside out to a thin crepe. Drizzle some oil.
    8. Allow to cook. Flip it to the other side. After two minutes, remove and serve.

    Notes

    • Make a small quantity of batter and finish it within a day or two. 

    This post is part of the theme #TimeForDoasatHW at Healthy Wellthy Cuisines group. Here are the other dosa varieties by co-bloggers

    If you have liked this post, do share it further.  Do pin it for future reference.

    If you ever make this recipe, do take a picture and tag me @foodiejayashree on Instagram, I will be glad to see your creation.

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