Barnyard Millet Dosa / Oodhala Dosa

Barnyard millet is a healthy ingredient that would prove beneficial to include in one's diet. This pseudo cereal which has a low glycemic index is gluten-free, low in calories, and a good source of iron and fiber. It is easy to incorporate it in Indian cuisine even if one is not used to it and it can replace rice in many of the dishes. This is a popular ingredient during fasting in certain regions of India as cereal grains are not allowed during the period. 

This is one of my favorite millets to substitute in south Indian style breakfast dishes as it can replace rice easily. Today's barnyard dosa are a healthy twist to the traditional dosa recipe which is prepared with a fermented batter of rice and black gram. This is one of those millet recipes one can try if one is skeptical towards millets or new to millet cooking. These dosas are similar to traditional version, texture and tastewise and none would be the wiser. These dosas can be served for breakfast / dinner along with coconut chutney and sambhar for a wholesome meal. 

Ingredients: (Yield - 12 dosa)

1 cup sanwa / barnyard millet
1/4 cup urad dal / skinned black gram 
1 tbsp. chana dal / split chickpeas / 
2 tbsp. poha / flattened rice

1/2 tsp. methi /fenugreek seeds 

1 tsp. salt

About 1/2 cup water to grind

Oil to make dosas

Directions:

* Add millet, skinned black gram, split chickpeas, flattened rice, fenugreek seeds and rinse twice with water and drain.

* Soak them in water for 3 - 4 hours. Drain the water used to soak before grinding. 

* Add the soaked ingredients and salt to a blender / grinder and grind finely adding water as required to form a thick, pourable consistency batter.

* Transfer the batter to a container, cover and let it ferment in a warm place overnight or for more time if living in a cold place.

* Heat a griddle and pour a ladleful batter at the center and spread it thinly with the back of the ladle. (I made medium sized, thick ones but the dosas are made thinner and griddle sized.) Drizzle oil around the edges and cook until the surface appears dry. 

* Flip the dosa and cook on the other side as well for few seconds.

* Remove it with a spatula and repeat the dosa making process.

* Serve them warm with chutney of your choice.

This post is an entry for Blogging Marathon and check the link to find out what other marathoners are cooking.

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