How To Make Foxtail Millet Dosa - Crispy Foxtail Millet Dosa Recipe - Weight Loss Millet Recipes

Hi guys, I am nisha homie and today I am sharing with you a naturally fermented

millet

dosa

and idli batter

recipe

without using rice. The high fiber content in

foxtail

millet

will help you feel fuller for longer and therefore aid in

weight

loss

and management. This fermented dough can be used to

make

crispy

soft fluffy idlis

dosa

s and soft dosa. A very versatile millet batter

recipe

, so let's start with the recipe to

make

foxtail

millet dosa and idli batter in one bowl. I'm adding two cups of foxtail. Millet, also known as tenna foxtail millet, is one of the oldest crops.

Foxtail millet is very nutritious and should be included in your family's diet. It is a good source of fiber and calcium. It has a low glycemic index. Does not contain gluten. It has a high antioxidant content. It is also a natural source of vitamin D. Foxtail millet is a very nutritious food and is gluten-free, so that's two cups of foxtail millet. To this I add half a cup of urad dal, a heaping tablespoon of methi seeds, also known as fenugreek seeds. I'm adding a little bit of water. I'm going to wash and rinse the millet and dal a couple of times or until the water runs clear.

Once rinsed, add a little more water and let it soak for about six to seven hours when you are using it. millet a minimum of six hours soaking is very important millet contains phytic acid which is a nutrient inhibitor so longer soaking is needed to release the phytic acid content which will help in better nutrient absorption , so I'm going to soak it for about six to seven hours okay, now it's about seven hours and the millet has soaked really well, so I'm going to wash it and rinse it a couple of times and then add it to the jar of my blender.

I am adding the soaked water and rinsed millets and dal in the blender jar when using millets, it is very important that you soak the millets for at least 6 hours in this. I'm adding 1 and 1 4 cup water, adding Himalayan pink salt as needed and I'm going to mix this into a fine batter. Pour the blended millet batter into a bowl. You may have noticed that I did not use cooked rice or soaked poha while grinding the batter. Cooked rice or soaked poha is usually added to the dough when it is being ground to help with the fermentation process now, to help with the fermentation process I am mixing it with my hand so that the wild yeast in my hand enters in the dough and help with the fermentation process, so it will be a natural fermentation. millet dosa and idli batter now as we soak the millet for a longer time that will also help in facilitating the fermentation and remember to do this process of mixing it by hand when you are doing this as the wild yeast in the air in your hand will be put into the dough when you do this and that will also help facilitate fermentation.

Fermented foods are a good source of vitamin B12 and also help with better digestion. Always try to include fermented foods in your diet, especially fermented millets and the best way to include them. Fermented millet in your diet is through dosa or idlis so I will do this process for about a minute or two and when you are doing it take some batter in your hand and just squeeze it like this again take some batter in your hand and squeeze like this take some dough and squeeze like this with this dough you can make idlis soft fluffy and

crispy

dosas soft dosa set it will be a very versatile dough once it has been fermented and now I am going to cover it with the lid and Please note that I am not using a tight lid as we need wild yeast in the air to help with the fermentation process so I did not cover it with a tight lid and now I am going to let it ferment overnight or for about eight to Ten hours now I am doing this process at night since this will be breakfast the next day.

If you plan to make this for dinner, make sure to soak the millets overnight and then grind them in the morning and preserve them. ferment so that you can have this for dinner, so now I'm going to let it ferment overnight and the next day in the morning, so after about eight hours, you can see that the dough has fermented well. Look how airy the sourdough is, so this. sourdough is a good source of vitamin b12 which is a problem for those who have health problems like thyroid and polycystic ovary syndrome so try to include naturally fermented millet in your diet to improve your health and now i will show you how make soft idlis. with this dough and also how to make crispy dosas, I have already greased my idli molds with wood pressed sesame oil and to this I add a ladle full of dough, look how airy this sourdough is, remember I didn't use any. cooked rice to help with the fermentation process to make idlis.

I am heating my steamer, once steam starts coming out, then place the idli mold in the steamer, cover it with the lid and let it steam for about 10 to 15 minutes or until the idlis are ready, now let's check the idli. You can see that the idlis has risen very well. I am going to let it cool and then take it out of the mold to make dosa. I am heating up my cast iron tawa and I. I'm greasing it with wood-pressed ginger oil. Ginger oil is also known as tilling oil or sesame oil and once the tawa heats up, reduce the flame to minimum, pour one and a half full stairs of the dosha batter and spread it. drizzle as finely as possible with a little desi ghee.

Now, if you are vegan, you can use any wood-pressed oil of your choice instead of desi ghee, but add a good source of healthy fat like desi ghee or wood-pressed oils. They are essential to help better assimilate fat-soluble vitamins. Also remember to use cast iron cookware, as cooking in cast iron helps better absorption of iron, so if you have iron deficiency anemia, try cooking at least one of your meals in a pan. iron cookware for better iron absorption if your cast iron cookware is well seasoned then the dosa will not stick to the tawa as my cast iron tawa is well seasoned you can see that the dosa does not stick to the tawa and once the dosa starts to get crispy and lightly roasted.

Flip it about a minute later, flip it again and you can serve this crispy foxtail millet dosa with sambar or chutney of your choice. Repeat the same to make the next one to one and a half dosa. Ladle in the batter, whistle some desi ghee to get that healthy fat for better assimilation of fat soluble vitamins and let it roast on one side and then turn it over. With this dough you can also make soft and fluffy doshas like set dosa or you can make uthappams with this, so this is a very versatile sourdough recipe and this dough will keep well in the refrigerator for about three to four days.

A little planning in making the dosa batter will help you prepare breakfast for the next few days. make idlis on monday crispy dosas on tuesday and soft fluffy doshas on wednesday and if there is still batter left on thursday you can make uttar bombs now some people don't like to turn the dosa once roasted its just a matter of personnel preference and my crispy foxtail millet dosa is ready to serve today. I will serve the crispy dosa with sambar. The idli is soft and fluffy, so guys, try this recipe and tell me how it turned out.

Thanks for watching and until next time. be careful goodbye