Kodo | Haraka Dose | Millet Dosa | ಹರಕ ದೋಸೆ

This is a type of Siridhanya known as Kodo or Haraka grain. I made Dosa today with this grain, which is rich in protein and dietary fiber.

Prep Time : 5 Mins

Cook Time : 10 Mins

Soaking & Griding / Fermentation : 15 hours

Ingredients

• Kodo millet / Haraka - 1/2 cup
• Rice / Sona masoori akki - 1 cup
• Idli rice / Idli akki - 1/2 cup
• Black lentil / Uddina bele- 1 cup
• Fenugreek seeds / Menthya - 5 seeds
• Flattened rice / Avalakki - 2 tbsp
• Rock salt - 1 tbsp

For Grinding 

1. Water - 2 cup (aprox)

For Cooking Dosa

1. Cooking oil & Ghee 

Instructions 

1. Rinse 3 times rice, idli rice & kodo. Drain and add 3 cups of water and keep aside.
2. Rinse 2 times black lentil, flattened rice. Drain and add 2 cups of water, Add fenugreek seeds and keep aside.
3. Make it two separate bowls. Soak until 6 hours.
4. Take a rice bowl drain all the water. Grind the rice using same water little by little into a slightly coarse consistency batter. Transfer into a big pot.
5. Take lentil bowl drain water and add lentils to the grinder using same water little by little and make into smooth batter. Once done
6. Add rice batter and salt and grind all together for 2 mins and transfer into the big size pot.
7. Close the lid tightly and keep it in the warm place. To ferment the batter for up to 10 hours. Once the batter is fermented it will be light and airy and doubled the volume. 
8. Mix thoroughly.  Medium heat the tawa or flat pan
9. Pour 1 ladle of batter and move round shape clockwise.
10. Pour oil and ghee cook until the bottom starts to turn golden brown.
11. Scrape the Dose carefully remove edges and fold one side and serve with coconut chutney.

PS : I have used a wet grinder for grinding the Dosa. A mixer or blender can also be used.

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