Kodo millet dosa /Varai polo(Barnyard millet dosa)

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KONICA MINOLTA DIGITAL CAMERA                                                                             Ready to serve Kodo millet dosa/varai polo

Makes : 15-20 of the above size

Time taken: 30 minutes(other than grinding & fermenting)

Once again a millet dish and is really yummy when eaten hot from the dosa skillet very crispy!!!!that too with a coconut chutney of your choice so also with a garlic chutney spread!!!!IWe call dosa as polo in konkani.    I do not think i need to give introduction of this millet which i have done it in my earlier Kodo millet masala upma recipe.  I have also put up spicy pongal and idli too.  Do include Millets in either your Breakfast menu or even for tiffin in the evening…Here is my version of the recipe…

What you need to have:

1. Blackgram dal/Urad dal – 1 Cup

2. Kodo millet – 2 cups

3. Fenugreek seeds – 1/2 Teaspoon

4. Salt – As neededKONICA MINOLTA DIGITAL CAMERA                                                                                 Ingredients of Kodo millet dosa/Varai polo

What you do with what you have:

1. Soak Blackgram dal and kodo millet in 2 different bowls.  One can soak dal and fenugreek for about 2-3 hours but millet can be soaked for only half an hour.

2. Drain water and grind dal in the grinder/mixer adding water in steps to a fine consistency.  Transfer the grind batter to a wide bowl.KONICA MINOLTA DIGITAL CAMERA                                                                                   Blackgram dal being grind in the grinder

3. Drain water from the millet and grind it in the mixer to a fine consistency adding very little water as it would turn watery.KONICA MINOLTA DIGITAL CAMERA                                                                                               Kodo millet grind in the mixer

4. Transfer it to the bowl from step-2 to it  and mix well with your hands and finally add salt and allow it to ferment over night.KONICA MINOLTA DIGITAL CAMERA                                                                                                    Grind Kodo millet dosa mix

5. The fermented batter is as shown in the image below.  Mix well with your hands so that it will form a uniformly mixed ready to make dosa batter.KONICA MINOLTA DIGITAL CAMERA                                                                                     Fermented Kodo millet dosa batter

6. Place a dosa skillet on medium flame.  On heating splash a few drops of olive oil on it.  Rub it with a coconut coir , so that it is spread over the whole base of the skillet.  Simmer the flame, and splash water on it.  When it is dry pour a ladle of dosa batter and spread it to required thickness.  When cooked spread a little garlic chutney over it in a circular way.KONICA MINOLTA DIGITAL CAMERA                                                                                  Kodo millet dosa being spread on the skilletKONICA MINOLTA DIGITAL CAMERA                                                                                    Garlic chutney powder being spread over

7. Fold the dosa and transfer it to a serving plate.  Enjoy….Yummmmmmm!!!!KONICA MINOLTA DIGITAL CAMERA                                                                                          Dosa being fried and folded to serveKONICA MINOLTA DIGITAL CAMERA                                                       Ready to serve Kodo millet dosa with coconut chutney & chutney powder

Makes : 15-20 of the above size

Time taken: 30 minutes (other than grinding & fermenting)

Good to remember: 1.Use good quality dal and fresh millet for best results.

2. Use any dry chutney powder to apply to the dosa , so also the wet chutney of your choice.

3. Let millet be grind with minimum water to avoid the batter from turning watery on fermenting and turning the dosa tasteless.  In all the dosa batter should be thick on grinding as shwon in the image-5.


7 thoughts on “Kodo millet dosa /Varai polo(Barnyard millet dosa)

    helene dsouza said:
    November 24, 2014 at 9:54 pm

    I have been looking for recipes with millet so your dosa recipe comes at a great time. =)

    […] to this wonderful millet in my earlier recipes namely Barnyard Millet Masala Upma, Idli, Dosa and Spicy pongal/kichadi. So without formally introducing this ingredient, let me put […]

    Divya Shankar said:
    February 21, 2015 at 8:01 pm

    I am trying this one tonight .. thanks for sharing the recipe, Aunty.

      prathibalrao responded:
      February 22, 2015 at 2:58 pm

      Hi Divya,

      This is a wonder millet and i have put up a couple of recipes of this millet. Please do try it out. It is light on the stomach and can be served to the kids as well. Much better than the regular idli!!!

    Divya Shankar said:
    February 23, 2015 at 3:38 pm

    Thanks Aunty, I was just about to ask you, I have a 2 yr 5 m old son, can I give him this dosa/sevai/upma etc made from Kodo/Barrnyard millet? He has ragi daily as a porridge, hope it does not lead to too much body heat or anything like that, just wanted to check if he can have say one dosa when I prepare this for the rest of my family.

    Divya Shankar said:
    February 23, 2015 at 3:39 pm

    And yes, this dosa came out really very very well and was loved by all at home. It is very tasty and I had tomato/onion/groundnut chutney for accompaniment.

      prathibalrao responded:
      February 23, 2015 at 5:41 pm

      Hi Divya,

      This millet was served to all of us by my granny in our childhood days as sujee was rarely available in our village in down south near Manipal. It is light on the stomach and easily digestible too. You may if required please consult your pediatrician…..

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