For Dosa:
- 100g Multi Millets Dosa Mix
- 100ml Water
- Pinch of Salt
- Pinch of ENO or Baking Soda
For Green Paste:
- 1 small bunch of Spinach
- 100g Peas
- 100g Finely chopped Tomato
- 100g Finely chopped Onion
- 1 tsp Oil
- 1/4 tsp Green Chilli Paste
- 1/4 tsp Black Salt
- 1/4 tsp Roasted Cumin Seeds Powder
- 1/4 tsp Black Pepper Powder
- Salt (to taste)
Recipe (For Green Paste):
- Blanch the spinach and boil peas.
- Let it cool for 10 minutes, then crush it in a mixer to make a paste.
- Heat a vessel on a slow flame, pour oil, add finely chopped onion, tomatoes, and mix for 30 seconds.
- Add green paste, spices, and cook for 5 minutes.
Recipe (For Dosa):
- Take Multi Millets Dosa Mix in a bowl, add water, salt, and ENO. Mix well to ensure there are no lumps.
- Heat a nonstick pan, spread some oil, pour the batter thinly.
- Once the Dosa turns crispy, spread green paste on it, cook for a few seconds, and roll it.
- Consume it with coconut chutney.
For Batter:
- 100g Multi Millets Dosa Mix
- 1 tsp Curd
- 50ml Water (adjust as needed)
- 1/4 tsp Eno or Baking Soda
- Salt (to taste)
Ingredients to Add in Batter:
- 1 Onion (chopped)
- 1/4 tsp Mustard Seeds (Rai)
- 1/4 tsp Chana Dal
- 1/4 tsp Cumin (Jeera)
- 2 Green Chillies (chopped)
- 1 tsp Oil
- Curry Leaves (chopped)
Preparation Method:
- Heat a pan, pour oil, add mustard seeds, chana dal, cumin, chopped onions, green chillies, and curry leaves. Saute until onions are soft.
- Mix the prepared onion mix with the batter.
- Heat the paniyaram pan, pour oil in each hole, and pour the batter.
- Fry both sides until golden brown.
- Serve hot with kara chutney (tomato chutney).
Ingredients + Recipe
- Take a Kadhai and add
- 2 tbsp – Ghee
- 1/2 tsp – Mustard Seeds
- 1 tbsp – Chana Dal
- 1 tbsp – Urad Dal
- Roast a Little and add 1 tbsp – Ginger Finely Chopped
- 1 tbsp – Curry Leaves Finely Chopped
- 1 tbsp – Green Chillies Finely Chopped
- 1/4 Cup – Carrot Finely Chopped
- 1 cup( 200gm) – Multi Millets Dosa Mix
- 1/4 tsp – Asafoetida ( Hing )
Mix and Roast a little like 2-3 minutes Only
- 1/4 Cup – Chopped Cashew
- Pinch – Turmeric Powder
- Mix and Keep aside for Cooling after that add Salt to taste, 2 tbsp – Coriander Leaves Chopped, 3/4 Cup – Curd
- Mix Properly, Keep for 15 Min and then add 1/2 Cup – Water 1 Pack – of Eno Blue And Make an Idli and Steam it For 15 minutes Keep it Rest for 5 Min and Serve it with Coconut chutney