Kurakkan Dosa Recipe

Kurakkan Dosa is a healthy, gluten-free South Indian-style dosa made from finger millet (kurakkan). It's a nutritious alternative to regular rice-based dosas, as kurakkan is rich in fiber, iron, calcium, and other essential nutrients. Here’s a simple recipe to make Kurakkan Dosa:

Ingredients:

• 1 cup kurakkan (finger millet) flour
• ½ cup rice flour
• ¼ cup urad dal (black gram lentils)
• ½ tsp fenugreek seeds
• Salt, to taste
• Water, as needed
• Oil or ghee for cooking

Instructions:

1.Soak urad dal and fenugreek seeds:

• Soak the urad dal and fenugreek seeds in water for 4-5 hours or overnight.

2.Grind the urad dal:

• After soaking, drain the water and grind the urad dal and fenugreek seeds to a smooth paste using a little water.

3.Prepare the batter:

• In a large bowl, mix the kurakkan flour, rice flour, and ground urad dal paste.
• In a large bowl, mix the kurakkan flour, rice flour, and ground urad dal paste.
• Add enough water to make a smooth, lump-free batter (similar to regular dosa batter consistency).
• Cover and let the batter ferment for 6-8 hours or overnight in a warm place.

4.Add salt:

• Once the batter is fermented, add salt to taste and mix well.

5.Cook the dosa:

• Heat a non-stick pan or dosa tawa and lightly grease it with oil.
• Pour a ladleful of batter onto the pan and spread it in a circular motion to form a thin dosa.
• Drizzle a few drops of oil or ghee around the edges.
• Cook on medium heat until the dosa turns golden brown and crisp.
• Flip the dosa and cook the other side if necessary (optional).

6.Serve:

• Serve hot with chutney, sambar, or any side of your choice.

Tips:

• Adjust the consistency of the batter with water if it’s too thick.
• You can also add finely chopped onions, green chilies, and coriander leaves to the batter for extra flavor.