Protein rich, easily digestible savory crepe (millet dosa) – gluten free

Protein rich, easily digestible savory crepe (millet dosa) – gluten free

One of my favorite kind of food is Dosa or a savory South Indian crepe. Though the generic kind is made from white rice and Urad Dal (black gram), there can be a number of healthy variations.

White rice is not bad. But why have excess!

I do not mean to condescend white rice here, it is a good healthy grain, but why have only one grain in excess. Why not eat all kinds of grains? Grains is a very complicated topic and is pretty much demonized by Paleo friends but grains can be great if only prepared properly. Grains if consumed raw is very difficult to digest. They are much easier to digest if they are cooked. Even more easier to digest if they are soaked overnight. All the more easier to digest and more nutrient dense if they are sprouted. Another option is fermentation. If grains can be sprouted or fermented, they become much easy on our tummy.

Alternatives to Rice

For those who did not hear about all the other alternatives of rice, here are some: Quinoa, Millets (Barnyard, Kodo, Proso, Sorghum, Little, Finger), Buckwheat, Rajgira or Amaranth, Oat berries, and so on.

Non-Rice Dosa or Millet Dosa

Without further adieu, here is the Millet dosa recipe.

Print Recipe
No-Rice Millet Dosa (Savory Crepe)
No Rice Millet Dosa - PureJoy
Course Main Dish
Cuisine Indian
Prep Time 16 hours
Cook Time 15 minutes
Passive Time 16 hours
Servings
crepes
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 16 hours
Cook Time 15 minutes
Passive Time 16 hours
Servings
crepes
Ingredients
No Rice Millet Dosa - PureJoy
Instructions
  1. Fill 2 bowls with the following: - 1 bowl with urad dal and 1/2 fenugreek seeds - 1 bowl with millets and remaining 1/2 fenugreek seeds
  2. Wash thoroughly to remove all impurities. Add poha to the bowl with millets. Soak them overnight in warm water.
  3. In the morning, either use a wet grinder or a grinder/vitamix. In case of grinder/vitamix, you may add ice-cubes so the heat is not involved during the process.
  4. Grind the urad dal/fenugreek mix first with generous amount of soaked water. It should become frothy. Change the mix into a big steel or glass container. Avoid using plastic.
  5. Grind the remaining mix. Add to the same container. Add sea salt or himalayan pink salt. (Avoid salt that is iodized). Mix both of them with the help of your hands. Make sure the container at-least holds double the content.
  6. Ferment for atleast 8 hours. By the end of 8 hours, the content or batter will have doubled. If you are in warm weather, you can just place a lid over the top of the container and leave it out to ferment. If you live in cold climate, switch on your oven light and place the container in this. If the oven does not have a light switch, set your oven to the lowest temperature, after 1 minute1, you could feel the oven a little bit warm, you can put the container with the lid in this. Check after couple of hours for warmth and you can re-warm it again for 1 minute.
  7. Heat the cast iron dosa tawa. It should sizzle when water is sprinkled on top of it. Apply 1 drop of oil, spread across the pan with a sliced onion. Spread the dosa on the pan. Apply drops of oil around the dosa and let it stick out of the edges. Remove the dosa and serve hot with chutneys or Sambhar or potato curry.
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