Little millets sponge dosa (samai )
I intended to prepare batter for millet masala dosa but found the batter good for making Sponge dosas too .
So this is my two in one recipe . Biggest advantage , grinds well in mixie , grind all together . The colour is on the pale side on account of millets
Ingredients :
2 cups little millets
1 cup udad dal
3 tbsp chana dal ( only if you plan to use this batter for masala dosa also )or else skip chana dal .inspite of adding chana dal, i got super spongy dosa as you can see in the pic
1/2 cup poha , washed and soaked for 15 minutes before grinding .
1/2 tsp methi seeds
Method
soak millets after washing few times, with washed udad dal, methi seeds, for 8-10 hours. It is recommended that millets be washed and soaked for longer hours to get maximum nutrition . You can also presoak millets after washing many times till you get clear water, and soak overnight, other ingredinets can be soaked for lesser time .
Grind all , including poha in a mixie to a smooth thick batter .
Allow to ferment overnight or 8 hours .
The batter is ready for use after fermentation .
Grease a dosa pan, and drop batter in small ladlefuls without spreading , it will get porous , cover and cook for moist spongy dosa.
Dont flip if you want a nice spongy top. add oil around edges.
serve with chutney, sagu or sambar.
for making thin paper dosas, add 2 tbsp rice flour to same batter and spread dosa as we do normally , you will get good paper dosas too .
Browse my Instagram feed for more posts . Follow me in Instagram for daily uploads
Ganesh chaturthi is an important Hindu festival celeberated with great fervour all over India . Many sweets and snacks are prepred as offering in Neivediyam , one such is the popular karchikai/somas or karanji as it is called in many states .
Delicious tasty addictive thattai for Krishna Jayanthi , is very easy to prepare and requires no special skill . check the recipe .
Omapodi, a delightful tea-time snack, is incredibly easy to make, with besan (gram flour) and rice flour being staple ingredients in most households. In just about 30 minutes, you can fry up a batch of these crispy omapodi discs, making it a perfect addition to your snack repertoire. Traditionally prepared during festivals like Diwali to be included in the festive Diwali mixture, omapodi can also be made into a thicker variety of sev by incorporating additional spices and flavors, resembling the taste of ghatiya.