LUNCH IS SERVED: Little millet dosai with onion sambar, curry leaf chutney and mung sprouts

Name: LUNCH IS SERVED: Little millet dosai with onion sambar, curry leaf chutney and mung sprouts
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 2 c millet; 1/2 c whole urud; 1 tsp Fenugreek seeds; Salt to taste; As needed sesame seed oil

Lakshmi Sridharan Ph D @cook_19872338

USA

#ga24 Little millet, known for its small grains, offers a surprising array of health benefits. High in Fiber: good for healthy digestion; prevent constipation; Gluten-Free; protect your body from cardiovascular diseases and cancers; .helps in Weight Management; low glycemic index (GI) Good for diabetic patients; Good Heart Health: vitamin B3 (niacin) helps to lower cholesterol. rich in calcim, iron, magnesium good for Bone Health: Little millet rich in essential minerals and vitamins promote overall well-being

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30 mins

5 servings

2 cmillet
1/2 cwhole urud
1 tspFenugreek seeds
Salt to taste
As neededsesame seed oil
lunch

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Steps

30 mins

1

Make a checklist. Place the necessary ingredients near the cooking area. Soak the millet at least for 8 hours in a bowl with plenty of water. Soak urad and methi seeds together with 4c water in bowl for 5-8 hours.
2

Drain the soaked ingredients, rinse a few times Blend them all with enough water to make a soft batter with flowing consistency. Trnasfer the batter to a bigger bowl, mix them with clean hands thoroughly. Keep the batter in a warm place for fermentation, about 8 or more hours. I fermented overnight.
Add required salt and stir. Batter is ready for making dosai
3

Place the skillet over a medium high heat and grease with oil. Make dosa with 1c of batter, spread to make a circle. Spread a tablespoon of oil evenly over the dosa. After 2 minutes, flip and cook the other side., about 2 minutes. Transfer to a serving plate. Nutritious dosa is ready. You can make about 10 dosas
4

Always taste. You Can eat dosa hot or cold. Serve with sambar, idli chili powder, or your favorite chutney. I served with onion sambar, curry leaf chutney and mung sprouts. Yo can also spread mug sprouts and the dosa, roll and serve. Enjoy the lunch,

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Lakshmi Sridharan Ph D @cook_19872338

on June 19, 2024 00:44

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography