Little Millet Masala Dosa Rolls

 

Ingredients

For the Dosa Batter

• Little millet (samai) – 1 cup
• Urad dal – ¼ cup
• Fenugreek seeds – ½ tsp
• Salt – to taste
For the Potato Masala Filling
• Boiled potatoes – 3 medium (mashed)
• Onion – 1 large (thinly sliced)
• Green chili – 1 (finely chopped)
• Ginger – ½ tsp (grated)
• Curry leaves – 6–8
• Mustard seeds – ½ tsp
• Turmeric powder – ¼ tsp
• Salt – to taste
• Oil – 2 tsp
• Fresh coriander – 2 tbsp (chopped)

For Serving

• Coconut chutney
• Mint-coriander chutney
• Banana leaf pieces (for presentation, optional but authentic)

Method

Step 1: Prepare Dosa Batter

1. Wash and soak little millet, urad dal, and fenugreek seeds for 4–5 hours.
2. Grind into a smooth batter, adding water as needed.
3. Ferment overnight (8–10 hrs) until slightly airy.
4. Add salt and mix before making dosas.

Step 2: Make Potato Masala

1. Heat oil in a pan. Add mustard seeds, curry leaves, and let them splutter.
2. Add onions, green chili, and ginger. Sauté until onions turn translucent.
3. Add turmeric, salt, and mashed potatoes. Mix well.
4. Cook for 2–3 mins, add coriander leaves, and set aside.

Step 3: Cook the Dosas

1. Heat a dosa tawa. Pour a ladleful of millet batter and spread thinly into a dosa.
2. Drizzle a few drops of oil around edges. Cook until crisp.
3. Spread a spoonful of potato masala inside.
4. Roll the dosa like a wrap and slice diagonally into halves.

Step 4: Presentation

1. Arrange dosa rolls neatly on a banana leaf.
2. Place coconut chutney and green chutney in small bowls beside them.
3. Serve hot.

Serving Suggestions

• Works as a snack platter or lunchbox wrap.
• Great for parties, since the rolls are easy to pick and eat.
• Pair with sambar for a complete South Indian meal.

Agrinests Tip for Customers

• For kids, add grated carrots or beetroot inside the masala for extra nutrition.
• You can even try paneer or tofu masala as a fusion filling.
• Make ahead by preparing masala early—just roll in fresh dosas before serving.