Barnyard Millet Neer Dosa ( Millet recipes )








Iam experimenting many recipes by using millets instead of rice. As I have already discussed the importance and the health benefits of millets , switching to millets, I am not discussing the same again. Kindly refer to my various millet recipes in this blog for more details.

Neer dosa is one of our breakfast options in the mornings when I do not have  ground batter ready or if I want a quick easy healthy breakfast. 

It is also my favourite kind of breakfast as it is so simple and needs no planning except the soaking part.,So if you are all bleary eyed first thing when you step into the kitchen wondering what should the breakfast be, think no more, simply soak rice/ millets in water with a tsp or half a tsp of fenugreek seeds. 

By the time you have dealt with morning chores, after nearly 3 hours, you can grind and make the dosas.
No fermentation is required. Though many a time my batter sits ready , in the middle of my cooking.Thats about the only resting time I give.

In this recipe I added methi and rice flour which is completely optional, original neer dosa recipes do not have them , just rice and coconut is ground to batter. so do not get confused.




Ingredients:



1 cup millets ( Barnyard Millets ) soaked for 3 hours
1/2 tsp methi  seeds (Optional)
2 tbsp rice flour ( optional)

2-3 tbsp fresh grated coconut

By grinding  only millets, with coconut without adding methi and rice flour will give you good neer dosas.

Method:


Wash , soak millets and methi  seeds for 3 hours minimum.


Grind to smooth batter with rice flour, methi seeds and coconut. . Add salt . No need to ferment . Can keep to rest for 15 minutes if you  like .

Remove batter and dilute to a rava  dosa batter like consistency , ( pouring )

Heat a dosa griddle, after greasing , wipe well. You can use a cut onion also to wipe the tava. Take a ladle dull of batter and pour all over.

The dosa will get holes  naturally just like neer dosa.

You should not spread batter like normal dosa . Technique is same as rava dosa . Initially keep the tava hot, then to medium till it cooks well.

 Put little oil all around  the edges to get a crispy end Can cover and cook .

No need to flip over .

Serve with chutneys or Sambar of your choice .


Tips:




1. Just like neer dosa we can also add some coconut while grinding or use 2 tbsp coconut milk powder in the batter to get a very aromatic fragrant dosa , besides the dosa will also taste delicious and feel soft . Purely optional . I did not use coconut in this recipe .

2. Do not feel disappointed if you are not able to make very thin dosa, for beginners, you can make the batter little thick and get good tasty dosas.

3. After grinding batter dont add water  all at once. Check the batter consistency by trying one dosa . You can dilute further if necessary.

3. Last but very important to note , stir the batter from top to bottom everytime you make a dosa as the batter will be thicker in the bottom .































Additional Information about Millets

Nutritional Value Barnyard Millets /Samvat chaval 


Millets, are predominantly starchy. The protein content is comparable to that of wheat and maize.
Barnyard millet has the lowest carbohydrate content and energy value amongst all the varieties of Millets. The bran layers of millets are good sources of B-complex vitamins.
Barnyard millet is an appropriate food for patients intolerant to gluten causing celiac disease. 

These are tiny, white, round grains belonging to the millet family. cereal grains are not consumed during fasts. Hence, samvat is a popular ingredient during Navratras. While cooking any rice based dish during fasts, samvat or sama grains are used instead, as they do not belong to the rice family but act as an healthy alternative. It does not cook into separate grains like long grained rice. It is sticky once it is cooked and stays a bit soggy. They are somewhat like smaller versions of saboodana .
Millets are highly nutritious, non glutinous and non acid forming, so highly recommended for easy digestion of foods.

Millets are considered to be the least allergenic grains available. Compared to rice they release less percentage of glucose and very low GI  foods.Thus it  lowers the risk of diabetes.

Millets are particularly high in minerals,iron,magnesium,phosphorous and potassium
Ragi is the richest of all millets  in calcium, about 10 times that of rice or wheat.

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