A Unique South Indian Healthy Breakfast/Dinner – Recipe
Soak the foxtail millet for 5 hours. Wash and drain the poha, if using thin poha you need not soak it. If you are using red poha or other thick poha, soak for half an hour.
Drain the excess water in the millet and grind to a fine soft batter adding less water. Transfer it to a wide bowl.
Next add poha and cucumber and grind to a fine batter adding less water. Transfer this to the millet batter, mix well and allow it to ferment for 8 hours or overnight.
Before making dosas, add salt and mix well. Adjust the consistency of the batter by adding some water.
Heat a dosa tawa and once ready, make the dosa a little thick like Uthappam. Cover with a lid and cook on medium heat. Add some oil or ghee.
Once the dosa is cooked and the bottom turns golden, take out the dosa, do not flip it.
A different, tasty millet dosa is ready for serving!
Side dish: Sambar, Coconut chutney will be good with this cucumber dosa.
Note: Do not keep the dosas one above the other as it might stick to each other.
