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.
Prep time : 10 min Resting time : 15 minutes Serves : 4-5
- 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.
- 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!
- 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.
- Sour yoghurt/ curd will enhance the taste of the dosa (i).
- Adding the ginger and chilies is optional but they do add to the flavors.
- Sesame oil or Gingelly oil is traditionally used in South India for cooking of Dosai and definitely kicks it up another notch.
- 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 !