By Monalisa Mehrotra
I love whole grains. Period. If any dish is made with whole grains, I eat it with my eyes shut. I think it’s high time millets found more of a foothold in our lives. Of late, I have been trying to incorporate millets into my diet whenever possible and trying out new millet recipes. I will keep you posted all about my millet journey. For now, here’s presenting to you a tried and tested recipe.
Millets are also known as poor man’s food but now they are finding a way into everyone’s diet due to it's enormous health benefits. They have good fats that the body needs, helps lower cardiovascular problems, improves the immune system, and helps regulate blood sugar. Millets are ideal food for diabetes patients. So they are diabetic friendly and can be a good choice to make dosa by substituting rice with millet. Due to their alkaline nature, they are also easy for digestion. If you want to lose weight, include millets in your diet and see how it rewards you.
Dosas have earned quite a reputation. Also consumed as savory pancakes abroad, this food recipe is gut-friendly and nutritious. Processed in a food processor and combined with water, the mixture makes a thin batter that ferments until flavourful. The batter is spread out on a hot pan and cooked similar to a crepe until crisp and delicious. I just used the regular dosa recipe but enhanced it nutritionally with barnyard millet to it and it tases so well. This no-rice, barnyard millet dosa, is the best way to start if you haven't yet included millets in your diet as they are gluten-free and diabetic friendly as well.
Did you know:
The nutritional profile of barnyard millet is 6 times more fiber than wheat. Barnyard Millet is rich sources of bone-building minerals material that is the essential calcium and phosphorus on a daily basis.
Here’s presenting to you a tried and tested recipe for barnyard millet (‘Kudhiravaali' in Tamil) dosa, which all of us in our family love. These dosas contain absolutely no rice, and taste just like the regular ones – no one can tell the difference! They are supposed to be more filling, yet lighter on the digestive system than the rice-based dosas.
Watch the recipe video:
Sprouts And Millets Dosa Recipe
1. 1 Cup moong sprouts
2. 1/3 Cup barnyard millet
3. ½ Inch piece of ginger
4. ½ Teaspoon fenugreek seeds/ methi
5. A pinch of asafoetida/hing
6. Salt – optional (add salt only if your little one has been introduced to salt)
7. Water to adjust consistency
1. Soak barnyard millets with methi seeds in water for 45 minutes.
2. In a blender, take moong sprouts, drain barnyard millet, ginger, asafetida, salt, and water.
3. Grind to a coarse paste. And keep aside for 15 minutes.
4. Adjust the consistency of the batter with more water if you want. The batter should be normal dosa batter consistency.
4. Heat a dosa tawa on low heat, and pour ladle full of batter onto the tawa and spread it in a circular motion.
5. Add ghee on the sides and once one side is done flip and cook on the other.
7. Serve with your favorite chutney.
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