Eluppachatti is a pan or a kadai, typically made with iron. My grand mother used to make dosa in an iron kadai. The dosa will be very crispy, tasty and very healthy. I customized the concept and tried making Barnyard millet dosa in an iron pan.
Preparation time approx 15 minutes.
Soaking time 6 hours
fermentation time overnight.
- 1 cup urad dal
- 3 cup barnyard
- 1tsp methi
- A fist full of poha.
Soak Barnyard millet for 6 hours.
Wash and soak urad dal, methi and poha together for 3 hours.
First grind urad dal, methi and poha in a wet grinder. You can use mixer grinder also for grinding). Add water little by little. When it is done ( took around 35 minutes in wet grinder to grind) add barnyard millet with urad dal batter. Grind smoothly. At the end add salt and grind.
Take out and keep in a box for fermentation.( i have fermented overnight and used the batter next day morning)
Heat the Iron kadai.
Add little oil. Keep the stove in slow to medium flame. Add a big ladle full of batter. Do not spread it. Pour 1 tsp of thil oil.Close it with a lid. When one side is crispy flip it. Add little oil to make it more crispy. In slow fire make it crispy.
Take out and serve with any kind of chutney or sambar.