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Recipe Box

Give the Amma's Special Multi Millet Idli/Dosa Batter a gentle stir to bring it back to an even, pourable consistency. Heat a flat tawa or non-stick pan on medium-high flame. Once hot, sprinkle a few drops of water — it should sizzle and evaporate immediately, meaning the tawa is ready. Pour a ladleful of batter in the center and spread it outward in a thin, circular motion using the back of the ladle, working from the center outward. Drizzle a little oil or ghee around the edges and let it cook undisturbed on medium flame until the base turns golden brown and crisp, about 2–3 minutes. Since this is a multi-grain batter, let it cook a touch longer than a regular dosa for that signature crisp, nutty crunch — no need to flip. Fold the dosa in half or into a roll once the edges lift easily off the tawa. Serve immediately, hot, with coconut chutney, coriander chutney, and a bowl of sambar on the side.
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