BAJRA / KAMBU / PEARL MILLET DOSA

LUNCH BOX  : BAJRA / KAMBU / PEARL MILLET DOSA, MANGO PICKLE AND CUCUMBER

SNACK BOX : WAFER POCKETS, HOME GROWN CHERRY TOMATO, WALNUT & CURRANTS

BAJRA / KAMBU / PEARL MILLET DOSA

YIELDS - 10 TO 12 DOSA

Ingredients :

Bajra/kambu/ pearl Millet - 1 1/2 cup

Idli rice - 1/2 cup

Urad dhal - 1/2 cup

Methi seeds - 1/4 tsp

Salt - as needed

Oil or ghee for making Dosa

Method :

1. Remove any dirt or stones in the millet.  Wash it atleast 3 to 4 times and soak them in the water for atleast 4 to 5 hrs.

2. Same way Wash Idli rice, urad dhal and Methi seeds. Soak them for atleast 2 hrs. Everything has to be soaked separately.

3. Usually I grind them in the Wet grinder like how we grind Idli batter, but you can also use any Blender.

4. First grind Urad dhal with methi seeds to smooth batter. (Add water in regular intervals) Once Urad dhal is ground to smooth batter remove it to the container.

5. Now add the millet and grind them for couple of minutes. When it is little coarse add the soaked rice. (Add water in regular intervals)

6. The batter should not be very smooth like Idli batter and very coarse like Adai batter. It has to be fine coarse texture. Now add the Millet batter to Urad dhal batter. Add salt and mix well (the consistency has to be like Idli batter).

7. During hot weather it’s enough to ferment the batter to 5- 6 hrs, but during cold weather it has to be fermented overnight.  I usually ferment overnight.

8. Once fermented, Batter is ready for making Dosas.

9. When making Dosa add water to desired consistency. Take ladle full of batter and pour in the middle of hot skillet then go towards the edges of the skillet.

10. Add 1/2 tsp of oil, when it gets slightly brown at the bottom & edges flip over the other side, always keep it in the medium to low flame.

11. Add 1/2 tsp of oil and make it crispy or soft as desired.

For Making Dosa rolls like how I did for Lunchbox :

Carrot filling :

Carrot - 1 grated

Cilantro - 1 tbsp finely chopped

Salt - a pinch

Pepper - a pinch

Mix the above mixture in a bowl. 

For Rolls :

Once Dosa is made take couple of tsp of Carrot mixture, scatter the mixture over the dosa and roll it. Cut the Dosa in the middle and pack it for Lunch box.

Note :

Don't make it too crisp or too thin if you are packing for lunch box, it will be difficult to roll and it dries up during the lunch time.

Enjoy the Healthy Dosa!

Read more...

SAMAI ARISI KANJI / LITTLE MILLET PORRIDGE

Samai Arisi Kanji / Little Millet Porridge

Porridge is one of the comfort food for breakfast.  Porridge with rice and Mung dhal is very much regular in our house. These days I am substituting the same with Little millet or any other millet.  Its so comforting and it tastes so good with roasted urad chutney, pickle or any other spicy condiments. If you want to use rice (sona masoori )use the same recipe just by replacing millet with rice. When using rice in the recipe tempering ingredients is absolutely optional.  

Samai Arisi Kanji / Little Millet Porridge

Serves : 4 to 5 

Ingredients :

Samai Arisi/Little Millet - 1 cup
Mung dhal - 1/2 cup
Water - 6 cups + 4 cups(use as needed to get desired consistency)
Milk - 1 cup
Coconut - 1 1/2 tbsp


Tempering :

Ginger - 1/2 inch very finely chopped
Green chilli - 3 slit
Cumin - 3/4 tsp
Whole Pepper - 7
Asafoetida - 1/8 tsp
Curry leaves - 1 sprig
Oil - 1/2 tbsp
Salt as needed 

Method :

1. Soak samai arisi/ Millet and mung dhal for half an hour.
2. Add 6 cups of water and pressure cook for 6 whistles.
3. Heat oil in a pan , Coarsely crush cumin and pepper and add to the oil.  Once it splutters add Green chillies, finely chopped ginger, Asafoetida and curry leaves.  Saute for few minutes.  Add coconut and switch of the flame.
4. Once pressure settles, slightly mash the cooked mixture using the ladle.  
5. Now add the tempering mixture to the pressure cooked dhal and arisi/Millet.  
6. Add Milk and water to get the desired consistency.
7. Let the whole thing come to a boil and switch off the flame.

Serve hot with Chutney/Thuvayal and Jaggery.

Urad Dhal chutney

Ingredients:

Urad dhal - 1 1/2 tbsp

Coconut - 2 tbsp

Red Chillies - 3 or 4 according to your spice level

Tamarind pulp - 1/2 tbsp

Asafoetida - a pinch

Salt for taste

Mustard - 1/2 tsp

Curry leaves for Tadka.

Method:

1. Heat oil in a pan roast the dhal to golden brown and red chillies.

2. Now grind this with coconut and asafoetida to coarse paste.

3. Season with mustard and curry leaves.

You can serve this with above chappathi, rice roti, normal idli, dosa too.

Disclaimer :

PLEASE DO NOT COPY THIS RECIPE. YOU ARE MOST WELCOME TO USE THIS RECIPE WITH DUE CREDITS.

Read more...