6 September, 2014
Sprouted bajra (pearl millet) dosa/pancakes (gluten-free, oil-free)Comments : 20 Posted in : Main course, snack, sprouting on by : apsara Tags: bajra dosa, bajra sprouts, fermented bajra dosa, pancakes gluten free, savory pancakes, sprouting finger millet
Dosas are versatile in that many combinations work well. This time, I tried a combination of sprouted whole grain bajra or pearl millet along with urad dal (black gram dal). I got this inspiration from my mother who recalled reading about this in a women’s magazine in India. I used a non stick orgreenic pan for making these with ZERO-OIL! Not a big fan of teflon-coated pans, I will avoid it if I can. 🙂 Taking these to the Oil Free Event on Facebook organized by Sonal, Shailaja and Chitra. Folks at Fiesta Friday #32, here’s a novel dosa for you! Thank you, Angie and Hilda for hosting this week’s party.
Also sharing this at VVLP at Annie’s blog.
Finger millet takes 24-30 hours to form sprouts. I used my sprouter for this. It can be done with a muslin cloth as well.
Sprouted bajra dosa- no oil
whole bajra (pearl millet)- 2 cups
urad dal- 1 cup
chopped coriander leaves- 1 cup
salt- to taste
chopped green chillies- 1 tsp.
* Soak bajra in water for 5 hours or overnight. Sprout using a seed sprouter or muslin cloth. This will take 24-30 hours.
* Soak urad dal in water for 3-4 hours. Grind each grain separately in a blender with required amount of water. Make sure that the grains are finely ground. Mix the batters in a mixing bowl.
* Allow to ferment for 5 hours. I left mine in the oven with light turned on. Mine rose to the lid. After mixing it looks like this:
* Add salt, coriander leaves and green chillies to this. Spoon batter onto a heated non stick pan or hard anodized pan. Spread into a circle. Once the bottom side is browned, flip to heat the other side.
* Serve with chutney or sambar immediately. Since it is cooked with no oil, the dosa becomes dry if stored.