I try to incorporate different types of millets in our diet quite often. The one which we get here a lot and I use regularly is Little Millets(Sama biyyam in Telugu). This is also a great way to reduce the consumption of rice.
More or less all millets have same look, feel and taste when cooked. Cooking them requires little extra water and time too. Adopting to Millet life style doesn’t force you compromise the taste but assures plenty of health advantage.
These millets and all millets in general are good sources of protein, fiber and other nutrients like essential minerals, iron and calcium etc. Moreover millets are alkaline and so easy for digestion. So make sure to use these super foods a staple in your diet.
You can easily replace rice with millets in all the possible recipes to know your favorite way of eating them. I have explored Millet idlis, pongal, rotti and shavige(vermicelli) which I would share on my blog later.
Every once in a while I prepare these dosas as it contains millets and pigeon peas to add more nutrition to our daily life.
Let’s take a look at the ingredients….
Yields : 10 dosas
- 1/2 cup little millets/Sama biyyam
- 1/2 cup Dosa rice
- 1/2 cup toor dal/split pigeon peas
For grinding :
- 7 to 8 red dry chillies
- 1 tsp jeera/cumin seeds
- 6 garlic cloves
- 2 tbsp dry coconut
ADD INS :
- 1 big onion, finely chopped
- Coriander leaves, finely chopped
- 1 lemon size tamarind
- 1 tbsp jaggery
1. Blend the ingredients under grinding list to a powder.
2. Soak tamarind and jaggery in 1/2 cup of hot water for about 15 minutes and squeeze out the juice, discard the pulp.
3. Wash and rinse millets, toor dal and rice in a bowl and soak in enough water for 3 hours.
4. After 3 hrs, drain the water and blend to a very smooth batter with enough water.
5. Take the batter in a bowl, add grinded powder, tamarind extract, chopped onions, coriander leaves and salt. Mix everything.
6. Add water to the batter if necessary to get the right consistency. The consistency of the batter should be a little bit thicker than the rava dosa batter.
7. Heat a lightly oiled cast iron pan or griddle, take ladle full of batter and pour from 3 to 4 inch height on a circle motion starting from edge to the centre. Pour the batter until it covers the centre. Maintain some holes here and there. These holes make the steam to escape and makes dosa crispy. Sprinkle oil around the edges of the dosa. Cook until it turns light brown and crispy for approx 2 minutes on medium-low flame. Flip it on another side and cook for another min or until it turns little crispy. Repeat the process for remaining batter. Stir and mix the batter well before making each dosa.
8. Serve dosa with your choice of thokku(a kinda pickle) or yogurt or fresh coconut chutney.
You might even like
Masala Dosa on my blog
You can replace little millet with any other millet and follow the same recipe.
This batter yields both thin or thick dosas.
Adjust the dry red chillies to suit your spice level.
These dosas take more cooking time comparatively to the regular one.
These are soft dosas.
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