24 October, 2018

KODO MILLET-MIXED LENTILS DOSAY/HARKA ADAI DOSAY

Today tried making adai dosay using Kodo millet by replacing rice. Kodo millet is called as Kodon in Hindi and Harka in Kannada.

Usually we use only whole red chilies or equal number of red chilies and green chilies, but today I have put only green chilies, which makes this dosay different from what we always make.

The goodness of this recipe is there is no need to ferment the batter, just soak them for enough time, grind and make dosay. I have served the dosay with menthya gojju or tangy curry using fenugreek seeds.

We can make soft spongy dosay or crispy thin dosay or even Paddu/guntapangalu (as we call it in Kannada) also using the same batter, a kind of all in one recipe.

Today I thought of making Idly as well with the same batter, but thought so only after adding enough water to get the dosay batter consistency. So next time I’m going to make idly as well using the same batter without fail, keeping it in thick consistency.

This dosay is a protein rich, healthier option for diabetic people as well.

Ingredients :

Kodo millet/Harka/Kodon – 1 cup
Pigeon peas/arahar dal/togaribele – 1/4 cup
Split bengal gram/chana dal/kadalebele – 1/4 cup
Split green gram/moong dal/hesarubele – 1/4 cup
Split black gram/urad dal/uddina bele – 1/4 cup
Sago/sabudana/sabbakki – 1/4 cup (optional)
Fenugreek seeds – 1 tbsp (use as per your wish)
Cumin seeds – 1 tbsp
Green chili – 4 to 6 (I have added 6)
Coriander leaves – 1 fistful
Mint leaves/Pudina – 1 tsp (I have used powder)
Curry leaves – 2 to 3 strings
Salt to taste
Water to grind
Oil to smear on dosay

PROCEDURE :

Gather together all the lentils, Kodo millet and fenugreek seeds in a vessel, rinse really well and soak them in enough water for 6 to 8 hours or overnight

Grind together green chilies, Pudina, coriander leaves, curry leaves and cumin seeds first, then put the soaked mixture (drain all the water and use fresh water to grind) into the same jar and grind them into a fine paste by adding salt