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I am always looking for incorporating whole grains in everyday food without compromising on taste. The one nice easy option is to make dosa/crepe. This fermented barnyard millet dosa is so tasty. It looks just like dosa made with rice. Millets are loaded with nutritious health benefits. Millets are ideal food for diabetes patients. Dehusked Barnyard millet is also called as kuthiraivali arisi / rice in Tamil. Its called as Jhangora in Hindi and Odalu in Telugu. Millets can be bought in health food stores. Its also easily available online. Millet is alkaline and so its easy for digestion. Here is how to do an easy Kuthiraivali Dosai Barnyard Millet Crepe.
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Wash the barnyard millet 2-3 times well in running water. This will get rid of any impurities. Now soak the millet, unpolished whole white urad dal, fenugreek seeds and sabudana (Javvarisi in tamil). Soak all the ingredients separately in lots of water. Soak for 3 hours.
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Drain the water and grind the fenugreek seeds, sabudana and urad dal. Add very little water (up to one cup) while grinding. Grind to a very fine smooth paste. Set aside.
Now drain the water from the millet and grind it to a smooth paste. Add up to half a cup of water while grinding. Mix it with the dal mixture. Add salt and mix well.
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Let the batter ferment for 12 hours in a warm draft free place. If you live in a very cold place leave your batter in some place warm. Leaving your batter inside your oven with the pilot light on works great if you live abroad and your place is cold. Once the batter is fermented, mix well and store in the refrigerator and use it within 2 days.
When ready for dosa, heat a lightly oiled griddle over medium high heat. Ladle half a cup of batter and spread on the pan. Cook the dosa for about half a minute on each side, until light brown.
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What can go wrong when making millet Dosa?
If the batter is too thick, the dosa wont cook evenly. There will be light white patches like the picture below. Dilute the batter a little with water and proceed with making dosa.
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Enjoy millet dosa / kuthiraivali dosai with kaara chutney.
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- 2 cups Barnyard Millet - Kuthiraivali
- ¾ cup Unpolished Whole White Urad Dal
- ⅓ cup Sabudana - Javvarisi
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- Wash the barnyard millet 2-3 times well in running water. This will get rid of any impurities. Now soak the millet, unpolished whole white urad dal, fenugreek seeds and sabudana. Soak all the ingredients separately in lots of water. Soak for 3 hours.
- Drain the water and grind the fenugreek seeds, sabudana and urad dal. Add very little water (up to one cup) while grinding. Grind to a very fine smooth paste. Set aside.
- Now drain the water from the millet and grind it to a smooth paste. Add up to half a cup of water while grinding. Mix it with the dal mixture. Add salt and mix well.
- Let the batter ferment for 12 hours in a warm draft free place. Once the batter is fermented, mix well and store in the refrigerator and use it within 2 days.
- When ready for dosa, heat a lightly oiled griddle over medium high heat. Ladle half a cup of batter and spread on the pan. Cook the dosa for about half a minute on each side, until light brown.
- Enjoy millet dosa / kuthiraivali dosai with kaara chutney.
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