Instant Millet Dosa with Hariyali Aloo Masala - Crispy Millet Crepes
Instant Millet Dosa — crisp and light, this dosa is made with millets, sabudana, and potato for the most beautiful golden brown texture! Paired with an herby hariyali aloo masala that has mint and cilantro, you’re bound to fall in love!
Ingredients
Dosa:
- 1 cup millets (of your choice) , I used barnyard millet
- 1/4 cup sabudana (tapioca or sago pearls)
- 1 tsp cumin seeds
- 1 tsp salt
- 1/2 tsp sugar
- 1/2 tsp black pepper
- 1 tsp green chilies , finely chopped
- 1/2 inch ginger , grated
- 2 tbsp cilantro , finely chopped
- 1 medium potatoes , chopped
- 2 1/2 tbsp yogurt , with 1/4 cup water
- 3 cup water
Hariyali Aloo Masala:
- 2 tbsp oil
- 1 tsp cumin seeds
- 8-10 cashews , roughly crushed
- 7-8 curry leaves
- 4 medium potatoes , boiled and roughly crumbled
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp roasted cumin powder
- 2 tbsp water
- 2 tsp lemon juice
Cilantro Mint Paste:
- 2 tbsp cilantro with tender stems
- 7-8 mint leaves
- 1/2 inch ginger
- 1 green chilies
Instructions
Dosa:
-
Roast the millets (I used barnyard millet) for 4-5 minutes on medium heat until it loses its rawness. Transfer to a blender with the sabudana and blend into a fine powder. This dosa mix can be stored for a month in an airtight container.
-
Transfer this to a mixing bowl and add in cumin seeds, salt, sugar, black pepper, green chilies, ginger, and cilantro.
-
In a blender, puree the potato and yogurt mixed with water until smooth. Add this to the mixing bowl along with the 2 cups of water (reserving 1 cup to add later).
-
Give the dosa batter a mix and cover and let rest for 10 minutes.
-
Add in 1 cup of water to your batter and stir it throughly since it tends to settle. We want the consistency to be uniformly thin.
-
To cook your dosas, heat a nonstick tava until it is piping hot. To check if the temperature is right, sprinkle some water on it and it should sizzle immediately.
-
Wipe off the water from the tava. Stir the dosa batter to ensure it doesn’t settle, make sure to do this everytime before you transfer it to the pan. Pour about 1/4 cup of the water in a circular motion from about 8 inches above the tava. You should immediately see a net shape form. If there’s large holes, you can pour a little extra batter there.
-
Turn the gas to medium-low flame, pour a tsp of oil or ghee over the dosa, and be patient as you let it become golden brown and crisp. Once you see brown spots on the top of the netting, the dosa is ready. Carefully scrape it from all sides and fold gently. Serve with our tomato coconut chutney and hariyali aloo masala and enjoy!
-
To make more dosas, sprinkle some water, wipe the tava with a cloth, and follow the same steps.
Hariyali Aloo Masala:
-
For the hariyali aloo masala we’ll head oil in a pan on medium heat and add in cumin seeds, cashews, and curry leaves. Let them crackle and add in the potatoes.
-
Saute for a few minutes and add in salt, black pepper, and cumin powder.
-
To make the cilantro mint paste, in a mortar and pestle, pound together the cilantro leaves, mint, ginger, and green chilies until they form a paste. Add this to the aloo masala along with water and lemon juice.
-
Let cook on medium flame for 5-7 minutes and your aloo masala is ready.
Recipe Video
Recipe Notes
-
- This dosa batter stays really well in the fridge for 1-2 days. When you’re ready to cook, take it out 30 minutes beforehand and adjust the consistency with water.
- The potato and sugar in the dosa batter are very important since they help with browning and ensuring a crispy texture.
- Make sure to cook the dosa on a low flame, otherwise the edges will burn.
- Tomato Coconut Chutney recipe is available on my blog.