Millet helps to reduce the weight, take care of blood sugar level and they are free of gluten. They are best for diabetic people to control their sugar. They are fiber rich, filled with vitamins and minerals. They are digested slowly and one will not feel hungry for a long time.
8. Mix well and take a ladle of dosa batter and spread it on the tava in circle shape. ( Let the flame be low).
9. Sprinkle a teaspoon of oil on the top. Let dosa cook on low flame till it turns slightly golden brown.
10. Add a tablespoon or little more of palya/dry curry in the middle of dosa and roll the dosa and remove it from the pan.
11. Baragu /Proso Millet dosa is ready to serve. Serve with coconut chutney and little ghee /butter on the top.
12. Repeat the same with remaining batter and prepare dosas.
Note :Do not add more water while grinding. Let dosa batter ferment well so that dosa turns best.
Do not add oil before pouring dosa batter. Sprinkle little water and clean the top of the pan each time you prepare dosa. Adding toor dal helps dosa to turn crispy and tasty. Do it on the low flame.
Serves : 4 to 5
Time : Soaking the ingredients 3 hours + Grinding 5 Minutes + Fermentation : 6 to 7 Hours.
Aloo Dry curry :
Potatoes : 2
Onions : 2 to 3
Green chilly : 2 to 3
Ginger : 1 Teaspoon ( Grated)
Curry leaves : 5 to 6
Coriander leaves : 2 Tablespoons
Salt : As required
Turmeric powder : 1/4 Teaspoon
Method :1. Wash and pressure cook potatoes. Remove its outer layer once it is cooled. Smash potatoes and keep it aside.
2. Wash and cut green chilly, curry leaves and coriander leaves. Cut them into small. Remove the outer layer of ginger and wash again. Grate it and keep it aside.
3. Keep a pan on the fire, add oil and heat. Add little mustard seeds and urid dal. Add green chilly once the mustard seeds splutter. Let it fry nicely. Add cut curry leaves and cut onions.
4. Fry nicely till the onion turns slightly brown. Add smashed potatoes and mix it well.
5.Add required salt and mix it well. Add cut coriander leaves and put off the fire.