“Whole Jowar (Sorghum)- Rice Dosa/ Polo” served with Coriander Chutney and Ginger Tea (Adraki Chai) … millet has taken the world on a spin and we often come across promotions, talks, recipes, blogs, magazine articles full on information and malls are filled with various millet based product offers ... while we have enjoyed nachani, varai, jowar, bajra, for ages now, there are plenty of varieties out there yet to be tried ... here is another successful experiment of millet dosa … turned out soft- fluffy and dunked in chutney it was simply awesome … Yummilicious …
** I will not run into a subject that I am just learning more about, yes, it’s on millet, all I know is they are good for health and I try including them slowly when possible. If there is one thing I have learned it is that one should be careful with using of millets, it has to be prepared in right way to gain maximum benefits as it is slightly difficult to digest. Proper soaking, cooking is the key word to using of millets, that is the very reason why we should try it out slowly, ie little by little as changes in lifestyle.
** A few millets like nachani (finger millet), bajra (pearl millet), jowar (sorghum), varai (Indian barnyard) and a few others have always been known to me and I prepared them often at home. The other however are all new to me, though I have tried out a few others too. I prefer to stick more to known millet to avoid getting confused while I am sure to try out more and share. Do try them out in your home for a healthier lifestyle, for more information you can always Google, there is plenty out there.
** Here is my own recipe of “Whole Jowar (Sorghum)- Rice Dosa/ Polo” … My Style, do try it out and enjoy with family ...
** Ingredients :
Jowar/ Sorghum : 1 cup
Ordinary Raw rice/ Tandul : 2 cups
Thick Pova/ Jada Poha/ Beaten Rice : ¾ th cup
Methi (Fenugreek) Seeds : 1 tsp
Salt (amak/ Meeta) : to taste.
** Oil (Tel)+ Toop (Ghee) mixture in 1:1 for removing the dosa.
** Wash and soak jowar and rice plenty of water for about 6-8 hours separately. (Jowar needs to be soaked for minimum 6 hours, so please do not cut down on the soaking period). Soak Methi seeds in ¼ cup of water also for 4 hours separately.
** Soaking of Methi : Soak methi/ fenugreek seeds also for 4 hrs separately in ½ cup of water. This is to be used while grinding the dosa batter. I do not add the methi along with the dal’s or rice coz. when we drain off the water, the nutrients and medicinal properties of methi seeds are also lost through it.
** Note : Almost everybody I know, even my Mom soaks the methi seeds along with the rice or dals while soaking the same. So it is not necessary to follow my method of soaking separately. You may do so along with other ingredients too, the choice is yours.
** Soak poha in water, say to the level of poha, just before you begin to start grinding jowar and rice, say for minimum 10-20 minutes. Do not add excess water while soaking, and if there is then squeeze it out as much as possible to avoid batter running thin.
** Once again wash soaked jowar and rice separately in plenty of water, drain off all water using a colander, and keep it aside ready separately. Add jowar into mixer grinder and grind to a smooth fluffy adding water little by little as is necessary only. The batter should be thick so be careful with water, when done remove the batter in a vessel.
** Now add the drained rice along with soaked methi with the water in which it is soaked and about ½- ¾ cup of water into the same mixer grinder and grind to smooth paste adding in water as is necessary only till you get a finely ground batter. Lastly add the soaked poha and further grind all till well combined to a very smooth paste.
** Remove the ground rice batter and add to jowar batter in vessel and mix well with hand till it has been evenly mixed. Check out the thickness, the consistency should be slightly thinner than idly batter and thicker than normal dosa batter, so add in more water only if necessary, you can always add water after the batter has been fermented too.
** Lastly top it up with salt to taste, cover and keep the batter aside for 6-8 hours or overnight to ferment. After the batter has been fermented, gently mix well taking care to see that the ground rice settled at the bottom has been evenly mixed. If you find the batter too thick to be spread on tava, then add little water and mix well.
** To remove Dosa/ Polo : Heat an iron dosa tava, sprinkle some oil+ ghee and gently wipe with a tissue, leaving a thin film of oil on the tava. Now pour in a large ladle full of batter at the center of the tava, and gently with the back of the round ladle/ spatula spread the dosa into a round medium thick dosa say about 6-8 inches in diameter.
** Sprinkle some oil+ ghee drops on the outer rim of the dosa and a few on the top of the dosa and let cook on medium to low heat, once cooked on the bottom loosen it through edges with a dosa spatula and gently flip it over to cook on the top side, then flip it over again and put it on a serving plate. This dosa does remain white in color and does not turn brown.
** Important Note : You will get a spongy textured dosa with plenty of holes on surface. I have included step by step looks of the dosa clicked when being cooked which you can check out for better understanding of how the dosa turns out exactly. Do not try to raise the heat high or try making the dosa brown/ crisp, you will just spoil the taste.
** Remove the dosa once it’s done on both sides and serve it hot immediately while you go about preparing the remaining dosas, as this dosa needs to be served hot for best taste. Remove required number of dosas in similar pattern as mentioned above and do not forget to add oil+ ghee after each dosa to get perfectly done dosas.
** “Whole Jowar (Sorghum)- Rice Dosa/ Polo” is done and ready to be served. Always serve dosas hot from tava with any chutney, sambar or other dishes of your choice. Tastes great served with any spicy chutney, jam, curries like kurma/ sagu, gojjus etc. I served it with coriander chutney for breakfast and it tasted simply awesome.
** Note : I always follow my Mom's method of using oil+ ghee in the ratio of 1:1 for removing of dosas as they turn out great. You can use either ghee or oil for the same too.
** Sharing a common link below to all “Dosa/Polo” recipes shared in the Blog, please browse through and try them out in leisure …
** Sharing a common link below to all “Millet” recipes shared in the Blog, please browse through and try them out in leisure …
** Sharing a common link below to all “Chutney” recipes shared in the Blog, which includes the coriander chutney shared above too, please browse through and try them out in leisure, there are plenty of choices and they all taste great …
** Sharing a common link below to a few types of “Tea” recipes shared in the Blog, which include the Adraki Chai/ Ginger Tea, shared on picture ….
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