Bajra is a rather common type of millet, however I came across a few millet varieties that are much less common. They just seem to have not made their way out of the villages or farms in which they are grown. I tried searching for them online so I could buy, unfortunately they seem to be more readily available as bird feed than food for us. It is a shame that we do not appreciate the benefits of these ingredients and think they are rather for the birds. Hopefully one day I will get my hands on these goodies, for now it is back to the millet on hand. What is a good way of making them more nutritious, sprouting! I had sprouted bajra earlier but had left them a bit longer outside and they started rotting. So learning was that sprouted bajra does not last as long as mung sprouts. This dosa was really good and came out like hotel dosas. Main reason I like this recipe is because it breaks the myth that healthy dishes have to taste like mud. So, here you go, try it and get stronger!
½ cup bajra, sprouted
½ heaped cup idli rice
¼ heaped cup urd dal
Handful of poha
1 teaspoon fenugreek seeds
Soak idli rice, urd dal, poha and fenugreek together and grind to make a smooth batter along with sprouted bajra. Add required salt
Pour ladleful of batter on a hot tava and drizzle some oil and cook until golden brown. Flip sides so both are cooked
Serve hot with chutney and sambar
Wow super healthy and nutritious dosa,fantastic.
ReplyDeleteA very healthy one. First time here. You have a wonderful collection of recipes Veena.
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