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

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.

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

• Time: soak + sprout + ferment time + 40 minutes
• Difficulty: medium
• Print

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.

 

* 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.