Ingredients: Barnyard Millet, Urad Dal, Moong Dal, Red Rice, Salt, Methi seeds.

How to Use:

Vegan:

Mix 1 part of the mixture to 1.75 part of water. Stir the batter to a smooth consistency, which can easily spread. Let the batter rest for 5 mins, till your tawa is getting hot.

Pour the batter in the circular motion to get a thin dosa on heated tawa.

Dot the edges with oil and fry till golden brown.

Flip the dosa and fry the other side for a minute. On low to medium heat.

Non vegan: Add 4 tbsp of curd in the dosa mix. (You can add more curd as per your taste). Then add extra water to make consistency as mentioned above.

Podi: Can be used as dry chutney with your dosa to complete your meal or while the dosa is being cooked spread little oil on the uncooked side and sprinkle podi powder to get a spicy plain dosa.

Peanut Chutney: Take the dried peanut chutney in a bowl and add 20-30 ml of water to make a smooth consistency of the chutney.

The salt is added but you can adjust as per your taste.

Ingredients: Barnyard Millet, Urad Dal, Moong Dal, Red Rice, Salt, Methi seeds.

How to Use:

Vegan:

Mix 1 part of the mixture to 1.75 part of water. Stir the batter to a smooth consistency, which can easily spread. Let the batter rest for 5 mins, till your tawa is getting hot.

Pour the batter in the circular motion to get a thin dosa on heated tawa.

Dot the edges with oil and fry till golden brown.

Flip the dosa and fry the other side for a minute. On low to medium heat.

Non vegan: Add 4 tbsp of curd in the dosa mix. (You can add more curd as per your taste). Then add extra water to make consistency as mentioned above.

Podi: Can be used as dry chutney with your dosa to complete your meal or while the dosa is being cooked spread little oil on the uncooked side and sprinkle podi powder to get a spicy plain dosa.

Peanut Chutney: Take the dried peanut chutney in a bowl and add 20-30 ml of water to make a smooth consistency of the chutney.

The salt is added but you can adjust as per your taste.