Sanwa Dosa

Preparation :20 mins
Cook :45 mins
Total Time :651 hours 5 minutes
Servings :Makes 12 dosas

Ingredients :

1 cup sanwa millet (sama)
1/2 cup roughly chopped boiled potatoes
1 tsp cumin seeds (jeera)
2 tbsp finely chopped coriander (dhania)
1 tsp finely chopped green chillies
rock salt (sendha namak) to taste
12 tsp oil for cooking

For Serving
peanut curd chutney

Method :

Clean, wash and soak the samwa millet for 6 hours or overnight in enough water and drain well.
Combine the soaked sanwa, potatoes and ¾ cup of water in a mixer and blend it till smooth.
Transfer the mixture into a deep bowl, add 1¾ cups of water, cumin seeds, coriander, green chillies and rock salt and mix well.Heat a non-stick tava (griddle) till red hot, sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.Grease the tava (griddle), with a little oil and pour 1/3 cup (approx. 5 tbsp) of the batter on it and tilt the tava (griddle), in a circular motion to make a round dosa.Cover with a lid and cook on a medium flame for 1 minute.
Remove the lid add 1 tsp of oil over it and on the sides and cook on a medium flame for 2 to 3 minutes, or till it is crisp from all the sides.
Fold the dosa into a semi-circle.Repeat with the remaining batter to make 11 more dosas.Serve immediately with peanut curd chutney.