Ingredients:
- Barnyard millet – 1/2 cup
- Amaranth Flour – 1/4 Cup
- Sour Butter Milk – 1/2 cup
- Rock salt – to taste
- Ginger Garlic Paste – 1 tbsp
- Curry leaves – 6-7
- Cow Ghee – 2 tsp
- Coriander leaves
Method:
- Wash & Soak the millets in water for 2-3 hours
- Drain the water & make batter of the soaked millet by blending it along with 2-3 tbsp of water.
- In a large bowl, mix millet paste, amaranth flour & GG Paste, salt
- Mix it well, Cover it & keep it overnight for fermentation.
- in the morning add curry leaves to it & make dosas.
- Serve hot with coconut chutney.
