Sprouted bajra (finger millet) dosa/pancakes (gluten-free, oil-free)

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Dosas are versatile in that many combinations work well. This time, I tried a combination of sprouted whole grain bajra or finger 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.

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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.

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Sprouted bajra dosa- no oil

  • Difficulty: medium
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Ingredients:

whole bajra (finger 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.

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* 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.

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* 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:

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* 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.

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* Serve with chutney or sambar immediately. Since it is cooked with no oil, the dosa becomes dry if stored.

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20 responses to “Sprouted bajra (finger millet) dosa/pancakes (gluten-free, oil-free)

  1. Pingback: Best Chili con Carne ever! (Includes vegan version) | Fiesta Friday #32 | The Novice Gardener·

  2. 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! 🙂

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    • 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!

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    • 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!

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