Barnyard Millet & Black Urad Dal Sponge Dosa/Kuthiravali Karuppu Ulundhu Dosai

Millets took an important place in our daily menu, actually am cooking with them atleast once a day. If our breakfast or lunch is prepared with rice, our dinner will be definitely something with millets and vice versa. But however i like to take millets specially for our breakfasts.Millets are excellent for the health and they are more healthier than rice, millets are very much versatile as like other whole grains. After making a couple of dishes with barnyard millets, i tried recently this spongy dosas for our dinner. This batter goes for barnyard millet and black whole urad dal, yes black urad dal are healthier as much as millets. Now am getting whole urad dals from Indian stores often just to make my idly batter with them.Sending to Kids's Delight - Healthy Snack Box hosted by Harini,event by Srivalli n  to Pari's Only - Gluten Free Cooking.

Coming to today's post, this sponge dosas makes an excellent filling breakfat, tiffin or dinner for anyone at home. Serve these spongy dosas simply with idly podi mixed with gingelly oil, am sure everybody at home will definitely enjoy this healthy dosas.Since i used black urad dal, this dosa will be bit dull in colour,if you dont like the colour of this dosa you can go with the dehusked urad dal we usually go for making idly or dosa batter. Sour buttermilk used in this batter helps a lot for fermentation,no overnite fermentation is needed.Just keep the batter in room temperature for three or four hours and make your dosas from it. How easy na, this post goes to this week's blogging marathon as the theme of this week is Easy Tiffin.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#42. 

2cups Barnyard millet/Kuthiravali
1/4cup Whole urad dal
1/2cup Aval/thick Poha/thick Riceflakes
1/4tsp Fenugreek seeds
1cup Sour buttermilk
Salt
Oil for cooking

Soak the whole urad dal with fenugreek seeds, soak separately the barnyard millet and keep aside for 4 hours.

Soak the thick rice flakes in buttermilk and keep aside for an hour.

Grind the black urad dal, fenugreek seeds with enough water as fine and fluffy batter, add the soaked barnyard millet, soaked rice flakes with the butter milk to the urad dal batter with salt.

Grind everything as bit coarse paste.

Keep the batter in room temperature for three hours.

Heat a tawa, pour a ladle of this batter, drizzle oil, when the holes starts appearing cover it and cook for a minute in low flame.

Flip and cook on both side until they gets well cooked.

Serve hot with chutney or idly podi.