TINAI DOSA

Tinai  (foxtail millet) dosa was really tasty with the sambar, chutney. Millet are good for health than the usual rice varieties.  Since it is healthy, I have started using these flours instead of rice now.

Millets are nutritious, easy to digest,  high on fibre.   Millets are a good source of  nutrients, including manganese, phosphorus, and magnesium.  

If you have got the flour, only have to grind urid dal and add to the flour and the job becomes very easy.

Let us look at the recipe now:

Preparation time: 30 minutes
fermentation: overnight (or you can make immediately also) I made it immediately.
yield: 10-12 dosas

Ingredients:

1 cup tinai flour
1/4 cup urid dal
1/4 tsp methi seeds
salt

Method:

wash and soak the urid dal and methi seeds for one hour.  grind to a smooth paste and add to the flour, mix well to form the dosa batter.  allow to ferment.  

Heat a non stick tava, smear with little oil.  take out one laddleful of batter and make the dosa as you normally make it.

drizzle some oil, turn to cook the other side too.   

Note: 

You can use ghee instead of oil, becomes neiroast.
You can also use masala (potato or kela) and make masala dosa.

How to serve:

serve hot with sambar, chutney of your choice.