Kodo millet/ vatragu arisi is rich in fiber, millets also help to reduce problems like constipation, flatulence, bloating and stomach cramping. It helps to reduce blood pressure.

Today I made kodo millet and daal dosa. Addedgrated raw cabbage for more healthier version. You can use any variety of millet to make this adai dosa.

Let us see how to make this.

Preparation time approx 15 minutes.

Soaking time overnight or 7 to 8 hours.

Method.

1 cup kodo millet.

1/4 cup channa daal

1/4 cup thuar daal

A hand full of moong daal

3 tbsp whole white urad daal.

1/2 tsp methi seeds( optional)

7 to 8 red chillies ( adjust the spice level)

1/2 to 1 cup grated fresh cabbage.

Few curry leaves.

1/2 tsp asafoetida or a small size stone asafoetida

Salt to taste.

Method.

Wash and clean millets. Wash daals. Soak it together with red chillies and methi for 7 to 8 hours or over night.

If you are using stone asafoetida soak it in little water separately .

Grind all these with red chillies,salt ,asafotedia.

Batter should be in rawa consistency. Do not grind smoothly.

Add grated fresh cabbage.

If you like thick ada dosa do not add much water.

If you like crispy dosa add more water like normal dosa consistency.

Heat a small pan. Add oil. Pour a laddle full batter. In medium heat cook. Close it with a lid. When one side is crispy flip it. Add little oil and roast it.

Serve with kathirikka kothsu or any chutney.

Tips. You can make like normal dosa.

Use any millet of your choice.

Instead of cabbage you can use shallots, chopped onions or mixed veggies and greens.