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
Ingredients:
whole bajra (pearl millet)- 2 cups
urad dal- 1 cup
chopped coriander leaves- 1 cup
salt- to taste
chopped green chillies- 1 tsp.
Method:
* 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.
20 thoughts on : Sprouted bajra (pearl millet) dosa/pancakes (gluten-free, oil-free)
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I love it when I get introduced to a new ingredient (bajra) and a new method of healthy cooking (oil-free with orgreenic). I’ve been looking into buying new pots and pans and can’t decide on which. I’m going to look into those orgreenic pans. Thanks, Apsara! 🙂
I’m so glad you find this useful, Angie. My orgreenic pan works well as long as I do oil-free cooking in it. With some oil, some stains form that are hard to remove. Another option is the white ceramic-coated pans that I’ve heard are good. I may buy that next time!
Sounds interesting and healthy… Will definitely give it a try!!
Do let me know, Divya!
Sprouted bajra that’s awesome dear:-) I have used store bought flour.. Should try this way soon.thanks for the thought
Yes, Vidya. I think this would taste much better than the flour.:)
I have never sprouted millet before, but it sounds easy enough. Love dosas of any kind, and this looks delicious. Can I cheat and use a little oil?
Absolutely! I usually like my dosa made with a little oil. Can’t beat the taste from making these crepes the traditional way!
sprouted bajra sounds SO healthy! Love this idea.
thanks, Namrata.
It’s so interesting! Never heard and seen about such millet, thou plain (yellow) millet is very popular grain in my homecountry! 🙂
Loved it Apsara. Thanks for bringing it to the event. So do you recommend investing in that green pan? I had been contemplating for long now.
Thank you, Sonal. I have heard mixed reviews for the orgreenic pans. I use mine occasionally, so it has been behaving well. It is certainly worth trying!
Awesome! I have to go get some and try sprouting them. So healthy too. I will use oil though — I am a fan of fat!
Yes, I too like dosa made with some oil. 😉
looks yummy!
healthy dosas Apsara… yummmm
Sound really great, I have never tried this before.
Lou
http://vegantarianlifestyle.com
thanks! Do try it, it’s easy. 🙂