Step-by-Step Instructions

1. 1.Prepare and Soak Batter Ingredients

   Soak the browntop millet separately. Soak the whole black urad dal with methi seeds in a separate bowl. Allow both to soak overnight or for at least 6-8 hours.

2. 2.Grind the Batter

   First, grind the soaked browntop millet until smooth. Pour it into a large mixing bowl. Next, grind the soaked urad dal and methi seeds along with 2 tablespoons of millet poha or cooked browntop millet until smooth. Add this mixture to the bowl with the ground millet.

3. 3.Ferment the Batter

   Mix all the ground ingredients thoroughly with your hand. Cover the bowl and let it ferment in a warm place overnight, or for 9-10 hours, until it becomes light and bubbly.

4. 4.Prepare Chutney Base

   Heat 1-2 teaspoons of oil in a pot. Add 1 tablespoon of mixed chana and urad dal, 7-8 dried red chilies, 8-10 curry leaves, and 2 tablespoons of roasted peanuts. Sauté for a minute. Then, add 1 medium chopped onion, 3-4 garlic cloves, and 1 inch of chopped ginger. Sauté until the onions soften.

5. 5.Cook Chutney Ingredients

   Add 2 large chopped tomatoes and 1/4 cup of fresh cilantro to the pot. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Cover the pot and cook for 10 minutes until the tomatoes become soft and mushy.

6. 6.Blend the Chutney

   Once the cooked chutney mixture has cooled down slightly, transfer it to a blender and blend until it forms a smooth chutney. Pour the blended chutney into a serving bowl.

7. 7.Prepare Chutney Tadka (Tempering)

   In a small pan, heat 1-2 teaspoons of oil. Add 1 teaspoon of chana and urad dal, 3-4 dried red chilies, 7-8 curry leaves, and a pinch of hing. Sauté until the dal turns golden and the chilies are fragrant. Pour this tempering directly over the prepared tomato chutney.

8. 8.Adjust Dosa Batter Consistency

   After fermentation, gently mix the dosa batter. If the batter is too thick, add a little water to achieve a pourable consistency. Add 1 teaspoon of salt (or to taste) to the batter and mix well.

9. 9.Cook the Millet Dosa

   Heat a non-stick pan or dosa tawa over medium-high heat. Wipe the pan with a few drops of oil using a paper towel. Pour a ladleful of batter onto the center of the hot pan and spread it in a circular motion to form a thin dosa. Drizzle a little oil around the edges of the dosa. Cook for 2-3 minutes until the bottom turns golden brown and crispy.

10. 10.Flip and Serve Dosa

    Carefully flip the dosa and cook the other side for about 1-2 minutes until it's also lightly golden. Fold the dosa in half and remove it from the pan. Repeat the process for the remaining batter. Serve the hot millet dosas with the prepared tomato chutney and coconut chutney.