Barnyard Millet Neer Dosa

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Barnyard Millet Neer Dosa – A soft and spongy savory crepe prepared with barnyard millet. This famous Mangalorean/Tulu Nadu neer dosa requires no fermentation. Check out how to make delicious neer dosa with barnyard millet with step-wise pictures.

Weekdays I always opt for idli or oats porridge or some kanchi for breakfast. But weekends I always prepare a full breakfast combo. This neer dosa is one such weekend delicacy at our household. The batter for this dose/dosa should be very watery and hence the name neer dosa. Neer means water in Tulu language. I usually prepare this with raw rice, but this time decided to try it with millet, precisely barnyard millet.

You can make this neer dosa with a lot of combinations, but I went with just four ingredients – Millet, water, salt, and coconut. That’s it. If you want to try it with rice, I would recommend raw rice instead of idli rice. As I mentioned, it requires no fermentation. I usually soak the rice or millet either on Friday or Saturday night and grind it the next day morning and prepare dosas right away. You can serve this with chutney or sambar or sagu. I served this with the coconut chutney.

The only thing to keep in mind is millets usually take a long time to cook. When I make this millet neer dosa, I typically cover and cook for about a minute and then flip and cook for just 5 to 7 seconds. But this flipping is not required for rice neer dosa. Instead of barnyard millet, you can use any millet variety and make this dosa.

Now without any further delay, here is the oodhalu neer dosa or the kuthiraivali neer dosai or the barnyard millet neer dosa recipe,

Ingredients:

• Barnyard Millet – 1 cup
• Water – 1.25 to 1.5 cups
• Coconut – 1/4 cup
• Salt – 3/4 tsp
• Oil for preparing the dosa

Preparing the batter:

• Wash and soak the barnyard millet for at least 6 hours. Overnight soaking is preferable.

• Drain the water and grind it into a smooth paste along with coconut by adding 1/4 to 1/2 cup of water.
• Take this batter in a bowl and add the salt. Rinse the mixer jar with remaining water and add it to the mixture.

• The batter should be very thin and watery.

Preparing the Dosas:

• Heat the dosa pan. I used my cast iron tawa. Ensure it is seasoned well.
• Pour the batter from outwards toward the inner side of the tawa, similar to rava dosa. You don’t need to spread it like regular dosa.
• If there are gaps, fill it in with the batter.
• Spread some oil around the edges and cover the dosa and cook for about a minute.

• It should be cooked thoroughly like below.

• Now remove the lid and flip it and cook for 5 to 7 seconds.

• You can make the triangular fold either on the tawa or take it out on the plate and then make the fold or relish as is.
• Similarly, prepare dosa with remaining batter.

Serve hot with chutney or with sambar.

Notes:

• Make sure the batter is watery and in a pouring consistency for the soft, spongy and lacy dosa.
• Depending upon the millet quality, adjust the water. But you at least need 1.5 cups for 1 cup of the barnyard millet.
• Adjust the salt according to your preference.
• Coconut is optional, but it adds a unique flavor.

Sending this recipe for the BM 94. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#94

Barnyard Millet Neer Dosa

A soft and spongy savory crepe prepared with barnyard millet. This famous Mangalorean/Tulu Nadu neer dosa requires no fermentation.

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Prep Time: 6 hrs 40 mins

Cook Time: 30 mins

Soaking Time: 6 hrs

Total Time: 7 hrs 30 mins

Course: Breakfast

Cuisine: South Indian

Keyword: millet neer dosa, neer dosa

Servings: 8 yields

Calories: 139kcal

Author: Srividhya G

Ingredients

• 1 cup Barnyard Millet
• 1.5 cups Water 1.25 to 1.5 cups
• 1/4 cup Coconut grated
• 3/4 tsp Salt
• 8 tsp Oil as required for preparing dosa

Instructions

Preparing the batter:

• Wash and soak the barnyard millet for at least 6 hours. Overnight soaking is preferable.
• Drain the water and grind it into a smooth paste along with coconut by adding 1/4 to 1/2 cup of water.
• Take this batter in a bowl and add the salt. Rinse the mixer jar with remaining water and add it to the mixture.
• The batter should be very thin and watery.

Preparing the Dosas:

• Heat the dosa pan. I used my cast iron tawa. Ensure it is seasoned well.
• Pour the batter from outwards toward the inner side of the tawa, similar to rava dosa. You don't need to spread it like regular dosa.
• If there are gaps, fill it in with the batter.
• Spread some oil around the edges and cover the dosa and cook for about a minute.
• Now remove the lid and flip it and cook for 5 to 7 seconds. You can make the triangular fold either on the tawa or take it out on the plate and then make the fold or relish as is.
• Similarly, prepare dosa with remaining batter.
• Serve hot with chutney or with sambar.

Notes

• Make sure the batter is watery and in a pouring consistency for the soft, spongy and lacy dosa.
• Depending upon the millet quality, adjust the water. But you at least need 1.5 cups for 1 cup of the barnyard millet.
• Adjust the salt according to your preference.
• Coconut is optional, but it adds a unique flavor.

Nutrition

Calories: 139kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 222mg | Potassium: 8mg | Fiber: 0g | Sugar: 0g | Calcium: 0.7% | Iron: 8.6%

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