In a previous post I have given a detailed explanation about the benefits of using millets in our diet everyday.
Surprisingly millets are already known to our elders in the family and it has taken the younger generation a while to embrace these wonder grains.
All is not lost ! As more and more recipes using various millets seem to be attracting our attention.
Many are wondering how to go about using millets in various dishes.
I have simply replaced use of rice in several recipes specially dosas and idlis, the staple of many households in south India.
We cannot imagine a week going by without having dosas and idlis of some kind. So one o the first few recipes which I tried out with resounding success was the Kodo millet idli and now the millet dosa.
1. 3 cups washed cleaned kodo millets ( varagu arisi )
2. 1 cup udad dal
3. 1 tsp fenugreek seeds ( methi )
4. 2 or 3 tbsp poha
Soak all the ingredients either together or millets separately and udad dal and other ingredients together.
Need to soak for minimum 4 hours .
Grind the udad dal with poha, fenugreek seeds to a smooth batter . Grind the millets to a slightly grainy textured batter and mix the two very well.
Leave to ferment overnight . You will see the batter will rise as the normal dosa batter.
Add salt . Prepare dosas as usual.
I was amazed to see the texture and colour of dosas very good and not at all different from the
Regular rice and udad dal dosa batter.
I also noticed that the batter gets ground fast as the millets are tiny and grind well.
These millet dosas are now a regular feature in my house.
Try them and you will agree these dosas are not only tasty but healthy too.