Millet Dosa
Barnyard millet dosa . Check out my blog for more information about the benefits and nutrition provided by adding millets to our diet in some form .
This time I used half of rice and half millets so the dosa has good colour and perfect crispy texture .
The well seasoned tava gives almost nonstick type dosas, you can practically lift the dosa off the pan without a spatula . Regular care and seasoning with daily use will give that beautiful non stick effect . This dosa tava is not even a branded one, bought many years ago from local steel shop at very reasonable rates, unlike the atrocious rates that one can find on line. Do check out my idea on how to season a iron dosa tava and keep it working well .
The link to the video on how to season and care for your iron dosa tava is here .
Recipe
1 cup raw rice
1 cup barnyard millet s
1/2 cup whole udad dal
1 tbsp methi seeds
1/4 cup millet poha
Method
Firstly Wash and soak the millets for 6-8 hours.
Furthermore Wash and soak rice for 4 hours.
Next Wash and soak udad dal and methi for 2 hours.
Furthermore Soak millet poha for 1 hour .
Grind all these together to a smooth batter. Rest overnight for fermentation.
Add salt, mix gently, prepare dosas in a well greased iron tava or in a non stick pan.
I served these dosas with Sagu giving chutney and sambar a miss.
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.