7 December, 2020
BAJRA/PEARL MILLET ADAI DOSA/SAJJE ADAY DOSAY …a diabetic friendly breakfast dish
Yes you read it right. After trying out our south Indian protein rich, healthy, wholesome, crispy, delicious breakfast recipe Aday dosay/adai dosa along with semolina, ragi, red rice/matta rice etc, today I’m here to share this wonderful nutritious recipe made along with sajje hittu/bajra flour/pearl millet flour
Besides being a millet recipe, this also contains the goodness of a good amount of raw turmeric, ginger and curry leaves which is again made using rock salt
As winter set in, almost every weekend I make this aday dosay/adai dosa, as it doesn’t need any fermentation besides being suitable for the chili weather.
This time I have made this dosay by using pearl millet flour along with lentils and sago and no one could make out the change in the ingredient.
By the way you can also check – Fresh peas lentil ragi aday dosay which is also with the goodness of black eyed beans/alasande kalu/lobia , protein rich aday dosay made using both black eyed beans and red rice , Semolina/Sooji/Rave pulses – lentils aday dosay and one more millet aday dosay made using Kodo millet which is called as Harka in Kannada.
Below you can find the recipe explained with step wise procedure pics
Ingredients : measuring cup used – 240 ml, makes 6 big sized dosay’s
For the batter :
- Bajra flour/Pearl millet/sajje hittu – 1 cup
- Pigeon peas/togaribele – 1/4 cup
- Bengal gram/Kadlebele – 1/4 cup
- Split green gram/hesaru bele – 1/4 cup
- Whole green gram/hesarukalu – 1/4 cup
- Split black gram/uddinabele – 1/4 cup
- Sago/sabbakki – 1/4 cup
- Water – to grind
Others :
- Whole dry red chili – 4 to 6
- Ginger – 1 tbsp
- Grated raw turmeric – 2 tbsp
- Curry leaves – 3 strings
- Rock salt – to taste
PROCEDURE :
Rinse well and soak all the lentils, green gram and sago in enough water for at least 2 hours
Add all the ingredients listed below the heading ‘others” and grind into slightly coarse, thick batter by adding water little at a time, then transfer to a bowl/vessel
Now add bajra flour/Pearl millet flour and mix well
Heat the iron tawa, wipe with the wet cloth, then apply little oil all over, reduce the heat and spread a ladle full of batter, spread it thick for spongy dosay or Spread it thin for crispy dosay, sprinkle little oil and cook on both the sides
Serve with any kind of chutney. Today I served this dosay along with onion chutney and sago/sabudana kheer/sabbakki payasa
Please find the recipe of Sago payasa here – sago/sabudana kheer/sabbakki payasa
