Thinai (foxtail millet) dosai
Although millets, which are indigenous to our country, were used in food for a long time, they disappeared from popular use. Fortunately they have now come to the forefront in healthy food options. Replacing some of the rice with millet in this millet dosai recipe works really well. The dosais turn out really crispy and when paired with flaxseed milagaipodi (chili powder) takes the taste to a totally new level.
A word here about the tava or skillet for making the dosais. I tend to stay away from non stick cookware for obvious reasons. Having a cast iron or iron tava is the best. Once your tava is seasoned well you will get amazingly crispy dosais every time. Of course you need to maintain it well too by washing and rubbing a light layer of oil each time so that it does not rust. I keep a tava dedicated only for dosais and adai and it works like magic. I picked up my iron tava in Srirangam just outside the temple but it is easily available all over India and online too. Just make sure you get a heavy tava.
For the dosai
Foxtail millet (தினை) – 2 cups
Rice – 1 cup
Urad dal – 1 cup
Aval (poha/flattened rice) – 3 tbsp
Fenugreek seeds – 1 tsp
Salt to taste
Soak these overnight in separate containers in adequate water. The aval and fenugreek can be soaked along with the rice.
After soaking grind them individually and put them all together in same container, add salt and mix well. Allow to ferment for 6-8 hours. This dough should be of a fairly runny consistency to facilitate making of the dosais.
To make the dosais heat a tava and pour some oil and spread it to get started. Pour a ladle of dough on tava and spread it thin very quickly. Put some oil on the edges and allow to brown. When golden brown flip it and allow other side to cook. Fold in half to serve. Makes approximately 20 dosais.
Serve straight off the tava with any chutney or chili powder of your choice. Here I have served it with flaxseed chili powder. (Recipe here)