Wednesday, April 17, 2019

Posted by Mala at 12:00:00 AM No comments
Pearl Millet is called "Kambu" in Tamil, "Bajra" in Hindi, "Sajje" in Kannada, "Sajjalu" in Telugu and "Bajri" in Gujarati.
Pearl millet is gluten-free, is enriched with vital nutrients, is the only millet to contain significant levels of chromium, has high folic acid and is good for pregnant women, contains 14% protein, rich in anti oxidants, easily digestible, hence excellent for babies, a very rich source of iron and treats anemia, reduces blood sugar levels, high in fiber, reduces cholesterol, relieves constipation, treats insomnia and extremely good for lactating mothers.
So...a dosa with this millet...isn't it great?? And, trust me, it was as tastier  and more flavorful than our regular dosas!!



Ingredients
Kambu/pearl millet - 1 cup
Idli rice - 1 cup
Urad dhal - 1/4 cup
Poha/flat rice/aval - 1/4 cup
Methi seeds - 1 tsp
Gingely oil to make the dosas
Salt to taste

Recipe Cuisine: South Indian; Category: Tiffin variety/breakfast/dinner
Soaking time: Over night; Grinding time/prep time: 20 mts; Cooking time: 3-4 minutes for each dosa

Yields 12 - 13 dosas 


Pearl millet and idli rice , measured and taken in a vessel 


Urad dhal, poha and methi seeds taken in another vessel


After washing well, idli rice and pearl millet - soaked over night, poha+urad+methi also washed well, and soaked in the morning for 2 hours



First, pearl millet and rice , ground to a smooth paste in blender, poured into a vessel, salt to taste added


Urad and poha also ground to a smooth paste and added 


Mixed well and let aside to ferment.


I ground the batter by 8am, the poicture below was taken by 6pm, shows the well fermented batter. I made these dosas for dinner


Tava heated, batter poured in the center (like regular dosa batter)


and spread thinly


1/2 tsp oil drizzled around the corners. You can see the dosa getting a lovely color and getting roasted nicely, on medium flames


Turned to the next side


Garma-garam, hot dosa, served with tomato thokku. Can be served with any chutney or sambar.





This post first appeared in www.malpatskitchen.com
Notes
* If you want to make the dosas for the breakfast, then accordingly, you soak in the morning for 6-7 hours, urad and poha for the last 2 hours, grind by late evening, allow to ferment over night, and can make them for breakfast.


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