2 Millet Dosa with Peas-Potato Stuffing & Coconut–Makhana Chutney
Ingredients
For the Dosa Batter:
- 1 cup sorghum millet jowar
- 1 cup barnyard millet samak
- ½ cup curd dahi
- 2 green chilies
- 1 small piece ginger optional, skip for Jain version
- 6–8 curry leaves
- Rock salt sendha namak to taste
- Water as needed
For the Stuffing (Peas & Potato)
- 2 medium potatoes – boiled & mashed
- ½ cup green peas – boiled & lightly crushed
- 1 tsp ghee or oil
- 1 tsp mustard seeds
- 1–2 green chilies chopped
- Few curry leaves
- Rock salt or kosher salt to taste
- Pinch of black pepper powder optional
For Coconut & Makhana Chutney:
- 1 cup grated coconut fresh or desiccated
- ½ cup roasted makhana
- 2 green chilies
- ½ cup curd
- Rock salt to taste
For tempering on chutney (optional)
- ½ tsp ghee or peanut oil
- ¼ tsp mustard seeds
- Few curry leaves
Instructions
Step 1: Prepare the Dosa Batter
- Wash and soak sorghum and barnyard millet for 6 hours or overnight.
- Drain and grind with curd, green chilies, ginger, curry leaves, and little water to make a smooth batter.
- Add rock salt and let it rest for 3–4 hours for light fermentation.
Step 2: Make the Stuffing
- Heat ghee/oil in a pan, add mustard seeds and let them crackle.
- Add green chilies and curry leaves.
- Mix in peas and potatoes, season with rock salt and black pepper.
- Cook for 2–3 minutes and keep aside.
Step 3: Make the Chutney
- Grind coconut, roasted makhana, green chilies, curd, and salt into a smooth chutney.
- (Optional) Heat ghee/oil, splutter mustard seeds and curry leaves, then pour over the chutney.
Step 4: Cook the Dosa
- Heat a dosa tawa and lightly grease it.
- Spread a ladle of batter into a slightly thick dosa.
- Drizzle some ghee/oil and cook till crisp.
- Place 2–3 spoons of stuffing inside, fold, and serve hot.