17 December, 2018
WHOLE SORGHUM-RAGI DOSAY ….. a diabetic friendly recipe which also includes oats & methi
It just strike my mind to make use of whole sorghum and make dosay/dosa, but when I was about to soak the sorghum, thought of adding whole ragi also to it – what next – soaked both the things together, also felt like adding oats – did that also – and usual ingredients, which goes to dosa batter like urad dal and fenugreek seeds/methi dana were also been added… so the final outcome is – a healthy, diabetic friendly, millets dosay/dosa. Do definitely try this healthy recipe and I assure you all will like it !
Ingredients :
- Whole sorghum/Jola/Jowar – 1 cup
- Finger millet/ragi – 1 cup
- Split black gram/Urad dal – 1/2 cup
- Oats – 1 tbsp
- Fenugreek seeds/methi powder – 1 tsp
- Salt to taste
- Water to grind
- Oil to smear on the dosay
PROCEDURE :
- Soak together sorghum, ragi, urad dal, and oats for 5 to 6 hours
- Grind into a smooth batter using required water and methi powder, then transfer to a container
- Cover and keep it for 8 to 9 hours for fermentation
- Heat tawa and make dosay by smearing very little oil, make it thick or thin, both comes out very well
- Serve with any kind of chutney or bitter gourd chutney
