Oil-free Red rice dosa

Ingredients:

3 cups red rice

1.5 cups green white urad dal

1 tsp fenugreek (methi seeds)

Method:

Take the rice, dal, and methi seeds and mix them all together.

Wash and soak in water for 4-6 hours.

Grind to a smooth paste and let it ferment for 6-8 hours.

After fermentation, the batter rises and becomes fluffy and light. Mix salt and add more water if the consistency is thick. It should have a regular dosa-like consistency.

Heat a flat dosa pan on high heat. Take a little water and a clean cloth. Dip the cloth in the water, squeeze out the water, and spread the cloth on the pan in a circular motion on a low flame. Pour 2 ladles of the batter, spread it in a big round shape, and cook on a high flame until it comes crispy. Flip and cook on the other side too.

The dosa is ready, serve it with any chutney.

Similarly make more dosas as required. The remaining batter can be refrigerated and used later. The batter easily lasts for 4-5 days when refrigerated.

Oil-free barnyard millet dosa

Ingredients:

3 cups barnyard millet

1.5 cups whole white urad dal

1 tsp fenugreek (methi seeds)

Method:

Wash the millet, dal, and methi together and soak in water for 4-6 hours.

Grind to a smooth paste and let it ferment for 6-8 hours. Note: Even if the ferment time is 3-4 hours, the dosas come out well.

Mix salt and add more water if the consistency is thick. It should have a regular dosa-like consistency. Heat a flat dosa pan on high heat. Take a little water and a clean cloth. Dip the cloth in the water, squeeze out the water, and spread the cloth on the pan in a circular motion on a low flame. Pour 2 ladles of the batter, spread it in a big round shape, and let it cook on a high flame until it comes crispy. Flip and cook on the other side too.

Crispy barnyard millet dosa is ready. Serve with any chutney. The dosa can be cooked with a tsp of ghee as shown in the second picture.

Jowar(sorghum) & onion dosa

Sorghum (Jowar) is a millet rich in fiber and protein. This savory pancake (dosa) is made from jowar flour and takes lesser time to prepare compared to the one made from jowar seeds. Make this dosa for breakfast or for meals and serve it with chutney or veggies.

Ingredients:
3 cups jowar (sorghum millet) flour
1.5 cup rice flour
1/2 cup curd
1 chopped onion
2 green chilies chopped
1 tsp grated ginger
1 tsp cumin seeds
salt to taste
water

Method:
Mix jowar flour, rice flour, and curd and mix well with a whisk. Add water to get a dosa batter-like consistency. Mix the other ingredients. Let the batter rest for 20 mins.

Then apply oil with an oil brush and make thin dosa. Flip the dosa after it gets cooked and turns slightly brown. Cook on the other side too.

Serve dosas with any veggie or chutney.