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Kuthiraivali Rice Dosa | Banyard Millet Crepe | Millet Dosa is a healthy, tasty South Indian special dosa using the short grain called kuthiraivali. It is prepared like our regular dosa except for using millet in the recipe in place of idli rice|raw rice. One could not notice any difference in the taste or texture from the regular dosa but may be the colour shows the difference. That too all because I’ve used semi-polished rice in the recipe. There are also 100% polished millets available in the stores & in that case there will not be much colour difference too.
Recipe for Kuthiraivali Dosa | Banyard Millet Crepe | Millet Breakfast Recipe:
Cuisine : Indian| South Indian
Soaking time : 5 Hours
Preparation time : 30 Minutes + 8-12 Hours
Cooking time : 20 Minutes
Yields –12 dosas (medium size)
- Kuthiraivali Rice| Banyard Millet – 1 ½ cup
- Urad dhal - ½ cup
- Fenugreek seeds|Vendhayam – 1 tsp
- Water – as required
- Salt to taste
- Sesame oil | Nallennei – as required
- Wash kuthiraivali separately and urad dhal & vendhayam together. Soak them separate in enough water for about 5 hours.
- Drain urad dhal & vendhayam and pulse it in a mixer grinder. Add the soaked water little by little to make a fine, fluffy batter. Transfer it to a container.
- Add the drained kuthiraivali rice and grind to a fine batter using the soaked water. Transfer it to the same container.
- Add enough salt and combine both the batter very well. Add enough water to make like a dosa batter. Cover & allow to ferment for 8 hours or overnight.
- To prepare dosa, heat a iron|non-stick dosa pan.
- Mix the fermented batter well with a ladle and add water, if required, to bring it to dosa batter consistency.
- Take a ladleful of batter and pour on the hot dosa pan and spread the batter in circular pattern.
- Drizzle some oil over the dosa, cover with a lid and cook in medium flame.
- After 2 minutes, open the lid, check for the doneness and transfer the dosa on to a serving plate.
Healthy, tasty Kuthiraivalli dosa is ready to eat. You can serve this millet dosa with any chutney of your choice. I had it with coriander chutney.
- Instead of kuthiraivali, any other millet can be used with the same proportions.
- Dosa batter stays good for 2-3 days in the refrigerator.
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