Instant Barnyard -Tomato Dosa (Step by Step Pics)

What do you generally make for breakfast? I usually make south indian favorite items like idli, dosa, upma, puttu, appam and idiyappam. But these days kids need variety in these items as well and so try and modify these items as much a possible without spoiling the actual flavors. Millets are the latest added entity in my pantry since three years now and so once in a week, I make millet based brekafast item too. The favorite among these millets is barnyard as there is no much change in color or taste when incorporated in recipes and so can be easily sneaked in. 

I have already posted the barnyard idli recipe  but that's a fermented version. This is an instant dosa making and comes out perfectly soft too. If at all you forget to soak the milet for grinding the previous day, you can always soak at night and grind in the morning to make the quick dosas. Tomatoes adds a nice color to the dosas and adds a mild tangy flavor which takes the similar taste as of the fermented batter. You can even make without adding tomatoes or can add a piece of pureed beetroot too. These dosas don't give the feel of an instant dosa as they are soaed for 6-7 hours and ground. Do give this a try and enjoy !!

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Serves ~ 12 -14dosas

Author ~ Julie

Ingredients

barnyard millet(kavadapullu) 1.5 cups

urad dal / uzhunnu 1/4 cup

tomato/ thakkali 2 big or 3 small

red dry chilies / vattal mulakku 3-4

ginger/ inji one small piece 

cumin seeds / jeerakam 1 tsp

salt to taste

ghee or oil to smear 2 tbsp

Method 

• Wash and soak the millet and urad dal separately in enough water overnight or 6-7 hours. In the morning, add water and grind the millet to a coarsely ground paste but almost ground and grind the urad dal to a smooth paste. Transfer this to a bowl and add the tomatoes, red dry chillies and ginger piece. Grind to a smooth paste.

 

• Add the pureed paste to the ground batter. To the batter add cumin seeds and salt. Mix well and keep aside.

• Heat an iron griddle and smear oil on top. To this pour ladleful of batter and spread as a thin circle. Wait till the sides are crisp and lightly browned. Brush oil or ghee on top and flip the other side and cook another 45 secs. Transfer to a plate and serve hot with coconut chutney / pottukadala chutney.

NOTES

* You can add a piece of pureed beetroot instead of tomato too.

* Adding cumin seeds imaprts a nice flavor, omit if you don't like the flavor.

* Add a very small piece ginger else the batter will be over powered with ginger.

Please check out this link here for more millet recipes.