Proso Millet Dosa | Panivaragu Dosai | Millet Dosa Recipe

This is my new attempt using proso millet or panivaragu. I had a cup of proso millet in by kitchen. I have been thinking about making a dosa with it. This week I just tried it. The result was too good. As it came awesome, I tried it next time too. The dosas were like murugal dosas. No difference from the regular murugal dosa. There was no flavor of proso millet. Also the process is very simple. There is no need to make separate tiffin for rest of the people at home. Because all will love this millet dosa. They can find the difference, only if you say. It would go well with any kind of chutneys or sambar. I really loved it. It is rich in good fats, protein and minerals. Try and let me know.

Try my chutney recipes that would go well with this dosa.
Madurai Style Onion Tomato Chutney
Chilli Onion Chutney
Chow Chow Chutney

Proso Millet Dosa | Panivaragu Dosai | Millet Dosa Recipe

Prep Time : overnight	Cook Time: 20 mins
Yield: 10 to 15 dosas	Svg Size: 2 dosas
Average Rating: 5 for 5	Calories per Serving: 180
Posted By: Sabari	Cuisine: Tamilnadu

Ingredients

1/2 cup proso millet or panivaragu
1/2 cup regular idli rice
1/4 cup urid dal or ulunthu
1 tablespoon aval or poha
1/8 tsp fenugreek or vendhayam
salt as per taste
oil for making dosa

Quick Procedure

Soak the millet, rice, poha, urid dal and fenugreek altogether. Soak for 4 hours.
Take them in a blender and grind them to a smooth batter.
Take it in a vessel. Add salt and mix well with your hands. It will increase the yeast.
Cover it with a lid and let it ferment for 6 to 8 hours. It would take more than that, if the climate is chill or winter.
Probably next day, take it out and mix gently.
Heat a griddle. Grease it and wipe with a cloth. Pour and spread the batter. Apply little oil at the sides.
Flip it to the next side after a few minutes. You can roll it and transfer to a plate. Make as much dosas as you like,

Stepwise Pictures

Soak the millet, rice, poha, urid dal and fenugreek altogether. Soak for 4 hours. Take them in a blender and grind them to a smooth batter.

Take it in a vessel. Add salt and mix well with your hands. It will increase the yeast.

Cover it with a lid and let it ferment for 6 to 8 hours. It would take more than that, if the climate is chill or winter. Probably next day, take it out and mix gently.