BM #134 Week 3 Day 3 - 

We love Rava dosa very much and so when I had to think about a dosa with the letter 'O', I had a strong feeling that I could come up with some kind of rava dosa with Oats and this recipe was born.

I basically substituted Rice Flour and Maida with Oats Flour and millet flour and these dosas were a delight to have. They were not super crispy but crisp enough for my taste. :)

Here are some of the other variations of Rava Dosa I have previously made -

Ingredients - 

Rolled Oats 1/2 cup
Foxtail millet 1/4 cup
Sooji / Bombay Rava 1/4 cup
Yogurt 1/2 cup
Water 3 cups (or more as needed)
Green chilies finely chopped 1 tsp
Ginger, grated 1 tsp
Crushed pepper 1/4 tsp
Coriander leaves finely chopped 2 Tbsp
Onions finely chopped 1/2 cup
Salt as needed
Oil to shallow fry the Dosas

Method Of Preparation -

Dry roast rolled oats and foxtail millet for about 2-3 minutes. Remove from heat and grind into a fine powder upon cooling.

In a mixing bowl, add the above flour, rava and salt and whisk well.

Add crushed peppercorns and yogurt. Whisk adding as much water as needed to make a stiff batter. Cover and rest the batter for a few minutes.

After about 10-15 minutes, add the grated ginger, finely chopped green chilies, and coriander leaves into the batter. Add about 1.5-2 cups of water to make the batter runny.

Just as for the regular Rava Dosa, heat the griddle, pour the batter from the outer circle towards the center and make sure not to spread the batter using a ladle. Spray oil as needed and allow the dosa to cook on the underside.

When the dosa is easy to peel off , flip the dosa to cook on the other side as well.

Remove and continue with the rest of the batter.


Preparation Time 30 minutes + Resting time 15 minutes
Makes 12 Dosas

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BM #134 Week 3 Day 2 -

Navadhanyas are 9 different pulses and grains which according to Hindu mythology represent the 9 planets. Black Sesame seeds, Whole Toor Dal, Horse Gram, Whole Moong Dal, Rice, Black eyed beans, Kala Chana, Whole Urad Dal and Wheat are the typical navadhanyas. Sometimes there might be regional differences and a few legumes might be different.

In the picture below, I observed that wheat is missing and in its place there were cow peas or whole moth dal. I used what I had on hand. This pack of Navadhanyalu was used during the Sri Satyanarayana Puja we performed a few months earlier. 

Our priest suggested that we make dosas with the navadhanyalu to better utilize them. These dosas turned out super crispy and needless to say filling and nutritious. 

Ingredients - 

Navadhanyalu 1 1/4 cups
Foxtail Millet 2 cups
Salt as needed
Oil to shallow fry the dosas

Method Of Preparation -

Wash and soak the Navadhanyas for 8-10 hours. Wash and soak foxtail millet for 4-6 hours.

Drain and grind the navadhanyas into a fine batter adding as much water as needed. Add in the foxtail millet and grind until the millet is coarsely ground.

Remove the batter into a big pot. Add salt to taste and set aside for fermentation in a warm place. 

When ready to prepare Dosas, whisk the batter and check for salt. Adjust the consistency of the batter and add water if needed.

In a heated cast iron griddle, brush with oil and wipe it with a paper towel or a cut onion.

Sprinkle a few drops of water and after they sizzle and evaporate, pour a ladleful of batter and spread it into a circular shape making it as thin as possible.

Drizzle oil on the edges, cover and let it cook.

Once the underside is golden brown, flip it and let the other side cook a little as well. (This is optional but I prefer it.)

Remove onto a plate and continue with the rest of the batter.

Serve them hot with Aloo Muddha Koora and Peanut Chutney.


Preparation Time 30 minutes + Soaking time 8 hours + fermentation time 12 hours
Makes 24-30 dosas

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Posted by Harini R on Wednesday, May 18, 2022

BM #134 Week 3 Day 1 - 

This week I shall continue the A-Z Dosa series with the starting letters of M, N and O.

Today's dosa can be made with regular Dosa batter using rice. I have made this with Kodo millet Dosa batter. The addition of methi leaves enhances the flavor and I am sure this will occupy a special place in our menu from now on.

Ingredients - 

Methi leaves finely chopped 1-1.5 cups
Onions finely chopped 1/2 cup
Coriander leaves finely chopped 1/4 cup
Ginger, grated 1 tsp
Green Chilies finely chopped 2 tsp
Cumin Seeds 1 tsp
Asafotida 1/4 tsp
Oil to shallow fry Dosas
For Dosa Batter - 
Urad Dal 3/4 cup
Koda Millet 2 cups
Chana Dal handful
Poha handful
Methi Seeds 1 tsp

Method Of Preparation -

Wash and soak Kodo millet for about 4-6 hours.

Wash and soak Urad Dal, Chana Dal and fenugreek seeds for about 4 hours. Wash and soak poha for 10 minutes.

Drain and blend the urad dal - chana dal - methi seeds mixture into a fine batter adding as little water as needed.

Drain and blend the Kodo millet and poha into a coarse batter adding as little water as needed.

Combine both the batters, add salt as needed and mix well.

Cover and set aside in a warm place for a few hours for fermentation. [I fermented it for 14 hours].

When it is Dosa time, mix in the Methi leaves, Onions, Coriander leaves, Ginger, Green Chilies, Cumin Seeds and Asafotida into the batter. Add the salt as needed. Mix well and add water to adjust the batter consistency.

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Spray some oil all over. Cover, and let the dosa cook.

Flip onto the other side and allow it to cook for a few seconds. 

Remove and continue with the rest of the batter. 

Serve it hot with a chutney of your choice.


Preparation Time 30 minutes+ Soaking time 5 hrs+ Grinding time 15 minutes+ Fermentation Time 14 hrs
Makes 16-18 medium sized dosas

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BM #134 Week 2 Day 3 - 

Daddhojanam or Curd Rice is an essential part of our meal. It is often times offered to the Lord as well. I make it with different kinds of millet and here it is with proso millet.

Ingredients - 

Proso Millet 1/2 cup
Milk 1/2 cup
Yogurt/Curds 1/2 cup + more
Salt as needed
Ginger, grated 1/2 tsp
Carrot, grated 2 Tbsp (Optional)
Pomegranate arils for garnish (Optional)
Grapes chopped for garnish (Optional)
Garnish with chopped coriander leaves (Optional)
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Jeera 1/4 tsp, Red chili 1, Curry leaves few, Asafoetida a pinch)

Method Of Preparation -

Wash and soak the proso millet for at least 4 hours. 

Pressure cook the proso millet by adding about 2.5 cups of water. After the pressure cooker cools down, transfer the cooked millet into a wide bowl and mash it so that there no lumps.

Add in milk and yogurt. Mix well.

Sprinkle salt and grated ginger.

To prepare the seasoning, heat oil, add mustard seeds, after they are ready to crackle, add the remaining ingredients in the order listed.

After the dals are brown, transfer the seasoning ingredients into the millet daddhojanam. Mix well, garnish and enjoy!


Preparation Time 30 minutes
Serves 2-3

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Posted by Harini R on Thursday, May 12, 2022

BM #134 Week 2 Day 2 - 

Here is another simple and easily adaptable recipe. My aim is to make sure we don't miss rice in our everyday meals.

I have adapted the traditional Mango Pulihora recipe using foxtail millet instead of rice and it was just as delightful.

Ingredients - 

Foxtail Millet 1 cup
Mango, grated 1/2 cup
Turmeric  1/4 tsp
Green chillies 4-5 nos 
Coriander leaves for garnish
Salt to taste
Seasoning (Oil 1 Tbsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Mustard Seeds 1 tsp, Methi Seeds 1/4 tsp, Dried Red Chili 1-2, Curry Leaves few, Peanuts handful)

Method Of Preparation -

Wash and soak the millet for 4 hours. Wash again and drain. Add 2 cups of water to the millet and pressure cook until 2 whistles or in the Instant Pot for 5 minutes.

Allow the pressure cooker/Instant Pot to cool, spread the cooked millet on a wide platter, fluff it with a fork and set aside.

In a wide pan, add oil and the rest of the seasoning. After the mustard seeds pop, the dals are golden brown and the peanuts are fried well, reduce heat.

Sprinkle salt, turmeric, green chilies (either slit or crushed) and the grated raw mango.

Stir well until the mango is well mixed with the spices. Transfer the cooked millet set aside and gently toss so everything is evenly mixed. Remove from heat. Cover for a few minutes for the flavors to blend in.

Garnish with chopped coriander leaves  and serve.


Preparation Time 30 minutes
Serves 3-4

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Posted by Harini R on Wednesday, May 11, 2022

BM #134 Week 2 Day 1 - 

This week I shall showcase some easy recipes with different types of millets.

Today's recipe is an easy one and can be made for any occasion. I have cooked the millet in the pressure cooker, but cooking them on stove top or in instant pot also works well. 

This is a good substitute for Rice kheer or Annam Paramannam.

Ingredients - 

Barnyard Millet 3 Tbsp
Milk 4 cups
Sugar 3/4 cup (or more if needed) 
Cardamom Powder 1/2 tsp
Fried Cashews for garnish

Method Of Preparation -

Wash and Soak barnyard millet for a few hours (a minimum of 4 hours) . Drain and wash again. 

Add about 3 cups of milk to the drained millet and pressure cook for 10 minutes.

In a heavy bottomed pan, boil a cup of milk and transfer the cooked barnyard millet into it.

Mix well and add sugar. Let the sugar melt and simmer for about 5-7 minutes.

Sprinkle the cardamom powder, mix well and remove from heat. Garnish with fried cashews.

Serve it warm for a delectable dessert.


Preparation Time 30 minutes
Serves 5-6

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