Foxtail millet (தினை) is rich in protein, dietary fiber, vitamins and minerals especially iron and calcium. This millet is mentioned in ‘sangam’ (சங்கம்) Tamil literature and the combination of foxtail millet flour with honey (தேனும், தினை மாவும்) was popular among ancient Tamils. Foxtail millet flour is light cream in color and is easily available in most grocery stores. In south Indian cuisine, this millet is used to make dosa, adai, porridge, ‘maa vilakku mavu’ (மாவிளக்கு மாவு) and ‘kali’ (களி).
|Foxtail Millet Dosa Batter|
More often than not, we are left with a small quantity of dosa or idly batter, after using it for 2-3 days. Frequently we end up making ‘oothappam’ with this batter. You may however add foxtail millet flour to this batter and make nutritious dosas. Let’s see how to make this dosa.
Ingredients: (makes approximately 8-10 dosas)
Foxtail millet flour (தினை மாவு) – 1 tumbler or 200ml
Leftover dosa or idly batter – 1½ tumbler or 300ml measure
Jeera or cumin seeds – 1 teaspoon
Salt – to taste
Salt – to taste
How to make the batter: Mix foxtail millet flour with 1 tumbler (200ml) of water into a paste. Now add leftover dosa or idly batter, cumin seeds and salt to this paste. Mix very well. Add more water if needed to make the batter into thin pouring consistency, similar to rava dosa batter.How to make dosas: Heat the tava on medium flame. Once hot, pour a big hollow ladleful of batter on the tava along the edges. Slightly tilt the tava to allow the batter to spread evenly. Do not spread the batter with the ladle and leave any gaps in the dosa as such. Pour oil around the dosa. Once cooked, the edge of the dosa turns golden brown. At this stage, remove the dosa using a flat spoon and turn it over. Cook for a minute and then remove from the tava. Serve hot with coconut chutney. Foxtail millet dosa is tasty and healthy. It goes very well with any type of chutney.
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