Millets 101
Beginning with Millets as a the minority grain
Varagu /Kodo Millet Wheat Dosai
If you find cooking with millets confusing or intimidating -this post is for you.
Millets are of different varieties and make for delicious alternatives to boring regular rice . Once you start cooking with millets, you will see how easy it is to cook into so many different dishes - soups, salads, as a replacement for plain rice, mixed into batters, as powders made into roti or puttu, idiyappam etc.
( here is a link for understanding more https://www.healthifyme.com/blog/millets-types-benefits-recipes-weight-loss/ )
The simplest way to start - is starting small. In a way that your family wont even notice the difference. Start using millets as the minority grain in your dish. This recipe, is a traditional wheat dosai - using Varagu Kodo millet as a substitute for rice. It is a rustic recipe that uses whole grains instead of milled flours , with small onions and chillies ground into the batter. Packed full of flavour, this will be a family favourite in no time at all. Also, an easy way to sneak millets into your diet and slowly graduate to full blown millet dishes.
Varagu /Kodo Millet Wheat Dosai
This is Kodo Millet in its husked form - without the outer bran. Husked millets are great for beginners entering the world of millet. Please don't get alarmed of Kodo / Varagu, Saamai/Little Millet, Kuthiraivali / Barnyard millet all look alike to you in the husked form - any of these three can be used for this recipe - they are all in the small millet category.
Millets have a lower glycemic index, high fiber, gluten free, high on minerals and B vitamins.
You will need:
Kodo Millet - 1 cup
Whole Wheat - 2 cups
Whole black urad - 1/4th cup
Jeera - one tablespoon
Vendhayam/Methi seeds - half teaspoon
Red chillies - 5
Curry leaves - a fistful
Small onion/Shallots. - 20
Soak the wheat, urad dal and millet, Methi, together after washing. Soak the chillies separately
Grind to a nice fine batter - first the grains , then after five mins, add the chillies and shallots, curry leaves
Let it ferment for 5-6 hours atleast - longer if you are in cold weather. Watch for the batter to rise well. Then, your batter will be nice and fluffy , ready to make dosais.
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