Barnyard Millets Idli and Dosa
Millets are rich in digestible proteins and help in lowering blood cholesterol, preventing diabetes (with moderate consumption), and improving the overall immune system.
Barnyard Millets Idli/Dosa Batter recipe
1.Barnyard Millets-2 cup
Urad Dal-3/4 cup
Sago seeds (Sabudana)-1/4 cup
Fenugreek seeds-1 1/2 tsp
Wash the Barnyard Millets multiple times to get rid of the dust and soak it separately for at least 5-6 hours.
Soak the washed urad dal and fenugreek seeds with sago seeds in a separate bowl.
2.Salt to taste
Wash the millets again before grinding and add some water and salt and grind it to a smooth paste.Add the soaked urad dal ,methi and sago seeds and grind to a thick batter.
Pour this into a vessel and set aside to ferment for 8-10 hours or overnight.
Once the batter has fermented make idlies by pouring this batter to greased idli moulds and steaming for 7-11 minutes.
For making dosas add 1/2 cup water to the idli batter to loosen a bit . Pour 2 ladles of batter into a hot Tava and spread it evenly in circular motion.Drizzle some ghee or oil and allow to cook on medium heat.Cook until the top appears cooked and sides turn golden.
Once golden,& the when the edges begin to rise from the pan,fold or roll it and remove it to a plate.
Comments