Crispy and Delicious No Ferment Instant Millet Dosa

Preparing the batter : Shift the millet flour and the rice flour in a medium size mixing bowl. Discard the residue.

Finely chop the spinach, garlic, green chilies and add it to the millets flour mixture. Season with salt to taste.

Now add water. Stir and mix until all the ingredients are combined together and form a smooth mixture.

To test the consistency of the batter, stir the mixture with a ladle. The coating on the back of the ladle should be thin and not thick. If there is a thick deposition of flour on the back of ladle, you need to add some more water.

The dosa batter should be thin. Once you achieve the desired consistency, proceed to make thin crispy dosas.

Making the dosa : Heat a griddle or non stick pan on medium high heat. When the pan is hot, drizzle some oil into the pan. Spread it using a kitchen paper towel or half cut potato or onion.

When the pan is hot, drop a ladle or more of the batter onto the pan and move the pan in circular way so as to spread the batter evenly.

As you pour in the batter, you will see holes appearing on the dosa. Remember, you drop the millets dosa batter using a ladle and twirl the pan clockwise to spread it like a thin crepe, but don't use the ladle to spread it.

Cover and cook it for 2-3 minutes. After 2-3 minutes, remove the lid.

Once the dosa looks cooked and starts getting golden brown, drizzle few drops of oil over it. When the sides of the dosa begin to rise easily with the help of flat spatula, flip and cook the other side for 30 seconds.

Flip again and fold the millets dosa into half and then fold this half into another half like a handkerchief, in the shape of a triangle.

Alternatively, you may fold the dosa in the shape of a triangle or roll it in the form of a cone or as a log or any desired shape.

Serve the dosa hot with any savory chutney and curry