Usually Neer dosa is made from using only white Dosa rice and it contains only carbohydrate and recipe is already shared and it is here
Couple of years back, when I was thinking of including millets in our regular neerdosa to make a healthier version, dosa used to turn out hard and crispy and I was not at all satisfied with the result. After couple of trial and errors, addition and deletion of ingredients, I got this soft and smooth textured neer dosa like the regular white one and henceforth it is one of our regular breakfast items and we named this as “Brown Neer Dosa”.
How I included these many items? As I mentioned above, I wanted to make soft neerdosa without any compromise on taste. Usually when we add millet in Dosa batter, Dosa becomes little hard and brittle. So, I thought of adding Whole Ragi to give softness with Fox tail millet.
Here I have added Ragi, Organic red unpolished rice with normal white rice to enhance the value, and fox tail millet. Instead of fox tail millet, one can use any other millet as well.
It is an excellent breakfast option for Toddler’s, weight watchers, diabetic diet or low carb diet as well as tiffin box options. It is very soft, easy to chew, digestible and at the same time filled with nutrients and fibre apart from carbohydrates. It doesn’t need any fermentation or planning. Soak in the night, grind and make it in the morning in a jiffy.
Recipe goes like this-
Ingredients:
White Dosa rice – 1 cup
Whole Ragi / finger millet – ½ cup
Red organic unpolished rice – ½ cup
Fox tail millet -1 cup
Salt
Method:
-Measure everything and put it in one bowl, wash twice and soak this in water for 2 to 3 hours or during the previous night like me.
-Next morning, grind this soaked rice into fine paste with water (I use soaked water while grinding, it gives nice aroma for the Dosa) and salt as per requirement.
-Make batter into pourable consistency like this (refer a picture) and check for the salt.
-Now keep Iron griddle for heat.
-When it is ready, apply oil like this.
-Pour one serving spoon of batter like how we make Rawa Dosa, you can see it in the picture below.
-Now close the lid by keeping the gas on full flame.
-After two minutes, remove the lid and keep the gas in simmer the edges of the Dosa rise a little, like this.
-Now flip this Dosa on the plate, leave for 2 minutes, then fold like this.
– Now keep repeating this with the remaining batter and stack one over the other or take one big plate and stalk one opposite another alternately.
-Serve these Dosa with coconut and grated jaggery mixture or coconut chutney.
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