Millets and Red Rice Flour Dosa(i) – Instant and Nutritious

A quick post on a traditional recipe..

Millet is not just a more affordable  alternative to the more common grains like rice and wheat, it is also  a good source of some very important nutrients, including copper, manganese, phosphorus, and magnesium. The fact that this can grow in the arid climates is a boon in many of the developing nations of the world. Known as Kambu in tamil and Bajra in hindi, this grain has found a permanent place in our pantry.

A quick and easy flat Crepe/ Dosai that served a good portion of your nutritious needs in one shot. As part of the traditional south indian household, certain dishes hold a special place and Dosai is one such thing. This particular one uses certain dry flours readily available in the household and is a quick prep one. No added soda, eno or any leavening agent . Just mix of flours, yoghurt and seasonings.

Bajra Red Rice Instant Dosai

 Prep time : 10 min  Resting time : 15 minutes    Serves : 4-5

Ingredients :

  • Bajri Flour ( Pearl millet flour ) – 1 cup
  • Red rice Flour – 1/2 cup ( if not available use plain rice flour)
  • Flaxmeal : 1/4 cup
  • Rava/ Sooji : 1/4 cup
  • Sour Curd : 3/4 cup
  • Whole Wheat Flour : 2-3 Tbsp.
  • Water : 1/4 cup + more required for consistency
  • Hing / Asafoeida : A generous pinch
  • Cumin seeds : 1 Tbsp.
  • Black pepper Crushed : 6-8
  • Cilantro : 1/4 cup, chopped finely
  • Ginger grated : 1 inch ( optional)
  • Green Chilies : 4 ( finely chopped ) – optional
  • Salt : 1 tsp + to taste
  • Gingelly oil / sesame oil / oil of your choice to make the dosas.

Preparation :

  • Mix the fry ingredients along with the dry spices initially and the salt and whisk it well.
  • Beat the yoghurt with water and add it to the mix. Add additional water if necessary to make it to the dosa batter consistency.
  • Add the chopped cilantro and grated ginger and chilies if using.
  • Whisk it well again and let it sit aside for 15 minutes.

Making the Dosa(i)

  • Heat  a nonstick or a well seasoned flat  crepe pan on medium heat.
  • Stir in the Dosa(i) batter and pour ladlefuls to make the crepes.
  • Dot the edges with sesame oil or oil of your choice.
  • Let it cook till reddish brown before you flip to the other side. (This is cooked on both sides)
  • Serve hot with chutneys or idli chutney/chill powder or molagaipodi.

Nutritious, quick and made in a jiffy!

Notes:

  1. Resting the batter for 15 minutes or so is essential for the dry flours added to soak up the liquid and for faster cooking as well.
  2. Sour yoghurt/ curd will enhance the taste of the dosa (i).
  3. Adding the ginger and chilies is optional but they do add to the flavors.
  4. Sesame oil or Gingelly oil is traditionally used in South India for cooking of Dosai and definitely kicks it up another notch.
  5. Cooking on medium high heat is highly recommended.

Perfect for breakfast and add a refreshing Orange Banana Smoothie and your are power packed for the day !

Bajra Red Rice Instant Dosai

 

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