Millets occupied a major part in our life recent days. Cookery shows in the TV and many blogs have recipes with millets. Having known about the goodness of these grains, we have started using them in our diet on a regular basis. Our daily lunch would be any one of the millet varieties like thinai (foxtail millet) or samai (little millet) and rarely varagu. White cholam (jowar/ sorghum) is used in the breakfast in the form of dosai. it has a property to reduce the fat in our body. Doesn't that sound great. Those who are planning to reduce the intake of rice intake shall try including this in their diet. This is available in the organic food stores and also in the departmental stores.
The first time i tasted this was in the food exhibition conducted by Navayugam Trust, in which they exhibited many new food stuffs made up of millets. The name thinai, saamai sounded new to me and was puzzled where these would be available. i bought a book of theirs 'nalan murai sei' in which all the food stuffs have been prepared using only ghee and pepper without any addition of oil, chillies, spices etc. Now we have started using millets in our diet and tried out this dosai recipe from their book. i have used red rice in this and hence the colour of the dosai, you shall use the normal idli rice too which yields white dosas.
1 cup white cholam
1/4 cup rice (i have used unpolished rice/red rice)
2 tbsp urad dhal
1. Soak all the three together for 3 hours. Grind to dosa batter consistency. Batter should be light and fluffy.
2. Ferment overnight and make dosas.
Notes:
1. For grinding in larger quantities follow the ratio 1 kg of cholam, 250g of rice and 100g of urad dhal. if so soak and grind urad dhal seperately.
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