October 31st, 2016
Organic Little Millet Dosa With Pudina Chutney
I’m a strong believer of the adage- eat local, think global. The word glocal derived from this phrase happens to be my mantra in the kitchen as well.
So, when it comes to choosing ingredients for my food, I tend to heavily lean towards locally grow produce. And if its organic, its all the more better!
One such ingredient that I love to incorporate into my diet these days is millet. Although millets were traditionally eaten, somewhere down the line we forgot to enjoy these ancient grains and in the bargain forego the immense health benefits that they bring.
Millets are naturally gluten free, have a low glycemic index, are rich in nutrients like B vitamins, iron, magnesium and antioxidants. They also help in boosting immunity and fighting many diseases.
There are different varieties of millets with unique properties and taste factors. Little millet or panicum sumatrense is also known as kangni, gadro, kutki, samai, ganuhaar, chama, sava, suan, samai, goudli and gondola in other languages.
Little millet can be cooked just like rice and eaten with dal or made into upma or pulao. What I chose to do is make dosas with it.
I love to have dosas for breakfast and these dosas made with little millet taste fabulous. They can be made thin and crispy or soft and fluffy. This is completely your choice.
The pudina chuntey made with fresh mint leaves adds health and taste to every bite.
My family and me relished these dosas and now its your time to do so. Head to the kitchen and prepare these delicious dosas filled with health and nutrition.
Disclaimer: This post has been sponsored by 24 Mantra Organic, as part of the Organic Mantras initiative. I enjoyed using 24 mantra organic little millet to make these dosas. To know more and to be a part of this organic movement, stay tuned on Facebook and Instagram.
Organic Little Millet Dosa With Pudina Chutney Recipe
Savoury millet pancakes with fresh mint-coconut chutney
325 gm (1 ½ cups) little millet
125 gm (1/2 cup) urad dal or black gram dal
½ tsp methi
50 gm (½ cup) poha or flattened rice
1 tsp salt
Wash the millet and dal in a steady stream of water and soak them together along with the methi seeds with enough water to cover them. Keep covered for 4 to 6 hours.
In a separate container soak the flattened rice for 1 hour.
Drain the excess water and grind everything together to get a smooth paste.
Add the salt, mix well and keep covered for 18 to 24 hours until the batter ferments nicely.
After the batter is ready, keep a tava or a griddle on medium low heat. Once the pan is hot, sprinkle some water and if the water sizzles, your pan is ready to use.
After the water evaporates, reduce the heat and smear the pan with a little oil with the help of a cut potato. You can prick a fork to one end of the potato to control the movement.
Pour a ladleful of batter and smear the batter with the base of the ladle in concentric circles to get a round shape.
Spoon a few drops of oil around the edges of the dosa. Cover and cook for a minute or two or until the dosa is golden brown in colour.
After the dosa is golden brown, flip it over and cook again for a minute.
Loosen the sides of the dosa, fold it into a semi circle and lift it out of the pan.
Serve hot with pudina chutney or any other chutney of your choice.
Pudina Chutney Recipe
100 gm (1 cup) fresh coconut (grated)
25 gm ( ½ cup ) pudina or mint leaves
1 tbsp roasted Bengal gram dal (dalia or phutana)
1 tbsp peanuts
¼ tsp asafetida powder
1 tsp salt
For the seasoning:
2 tsp vegetable oil
½ tsp mustard seeds
2 to 3 dry red chilies
¼ tsp asafetida powder
In a blender put in the coconut, the mint leaves, roasted gram, peanuts, asafetida and salt and enough water to get a smooth paste.
Heat the oil in a seasoning pot and after the oil is hot, put in the mustard seeds. After the mustard seeds crackle and pop, put in the chilies, curry leaves and asafetida powder.
Pour the hot seasoning over the chutney and mix well.