Instant crispy Millet Paper Dosa ( no fermentation )







I am extremely excited and happy to know that millets work so beautifully in dosa recipe and here are the pics of the yummy dosas I made, unfortunately I could get only mobile clicks as this was  an unplanned post.

Sometimes things totally not planned some how works in our favour and we  delight at these small successes.

Well of late we hear people trying to avoid rice and all rice products, then this paper dosa recipe is a great boon as it involves no rice except rice flour, and mostly millets and udad dal.
The beauty of the recipe is it is a no fermentation recipe!! 



Ingredients 


3/4 cup udad dal
1/2 cup rice flour
1/2 cup Millets ( Barnyard millets or kodo millets )
1/2 tsp of fenugreek seeds ( to get that rich brown colour ) 
3 tbsp of cooked rice  ( optional )


Method:


Soak all the ingredients, millets and udad dal separately or together for at least 4 hours.
Grind togetheror seperately as it doesnt matter, after 4 hours to a dosa batter like consistency.
Add salt, mix well.

Grease a dosa tava well, spread the dosa batter with ladle and apply oil on edges to get a crispy finish.
Instant, Millet paper dosa is ready to be served,with your favourite chutney , sambar or  moga podi.


































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 high;y 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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