For the second day of healthy diet recipes, I am here with one more millet dish. The batter I am going to post is what I make always and it is always available in my fridge. I don’t prepare the normal dosa batter with rice. Millets have become part of our daily diet and I really feel good about it. When I first started using millets in the dishes, I started with flours of millet. If you look at my older posts, I started using millet in flour form. That is how millets found way into our diet. Jowar dosa was the first of the recipes I experimented with. Then I found that millets were available in the nearby supermarket and started using it. Jowar Aappam is one of the recipes I tried after getting the millets.
And then the supermarket started keeping stock of millet rice varieties.I started combining the millets and millet rice for the dosa batter and finalised on one combination which made beautiful crispy dosas and idlis. This oothappam is made with the same dosa batter and can be used in any recipe which asks for dosa batter. I have combined cholam/ jowar, cholam rice and kudiraivaali / barnyard millet in this recipe. The preparation of batter is just like the normal dosa batter. Soak the millets and urad dhal separately. Grind and then combine and allow it to ferment before using. You can substitute any millet for those given in the recipe and it will work. And for topping, you can go for grated carrot, beets or any other greens you want.
Cholam / Jowar – 1cup
Chola Arisi / Jowar Rice – 1 cup
Kudiraivaali / Barnyard Millet – 1cup
Urad Dhal – 1/2 cup
Onion and Coriander Leaves For Topping
Oil to drizzle
Wash and soak millets in a container for 7-8 hours.
Wash and soak the urad dhal 20 minutes before you start grinding the batter.
First grind urad dhal with required water in a wet grinder to a soft and fluffy batter. t will take from 20 – 30 minutes to get the required fluffiness.
Transfer to a large container.
Now in the same grinder add the soaked millets with enough water and grind to a smooth batter.
Transfer the batter to the container with urad dhal batter.
Add enough salt and mix well.
Cover and let it ferment overnight. Make sure the container is large enough so that the batter can easily double in volume without spilling.
Beat the batter to remove gas and transfer to a container which is compact enough to hold the batter. This will go into the fridge and so there will be no further fermentation.
Heat a kadai and pour a ladle full of batter on it.
Slightly spread the batter to form a thick dosa.
Top it with onions and drizzle little oil on the sides.
Cook on medium flame until the base startes browning.
Flip the dosa and cook the other side too.
Serve hot with chutney of your choice.