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With each batch, you meet a brand new set of scholars from throughout the globe. Sometimes you take care of their points and stretch assist them with their millets journey. I’ve a number of college students who’re allergic to some dals and so the standard methods of fermenting millet batters don’t work for them.

It was then after I determined to organise some complimentary periods on sourdough for all my college students. I needed to assist them and inform them how creatively they’ll escape some allergens that vary from dairy, seeds, grains and even pulses. If you will have been following me on Instagram, you’ll how I’ve been improvising with the sourdough discard and that I intention to herald recipes which are vegan, gluten-free and tailored on the similar time.

Today’s recipe is one such sincere try the place I attempted escaping dal and fenugreek (methi) seeds and labored a bit extra to grasp what goes with what. I fermented the batter with sourdough discard and it gave me rewarding outcomes. Do examine the recipe video hooked up and you’ll like to learn extra for the step-by-step recipe.

Here’s the foolproof recipe to your dosas with sourdough discard.

You received’t be capable of get sufficient of this! (Photo: Shalini Rajani)

Millet dosa with sourdough discard

Ingredients: (Makes Eight-10 dosas)

½ cup proso millet

¾ cup finger millet

½ cup sonamasuri rice

1 tbsp sourdough discard

1 tsp cold-pressed mustard oil

rock salt to style

Dry peanut chutney (roasted peanuts with purple chilli powder)

Jeeravan masala (could be substituted with any of your favorite spice combine)

Chopped greens for the toppings


1. Thoroughly wash and soak all three grains in a single day or minimal Eight-10 hours.

2. Grind them collectively right into a effective batter. Add water to get that batter consistency.

Three. Gently scrape out 1 tbsp of sourdough discard from the bottle and add it to the batter. Whisk it to make it possible for it’s blended effectively with the batter.

Four. Allow it to ferment for no less than Four-6 hours. The temperatures right here have been too low so my batter fermented effectively in Eight-10 hours.

5. Start making dosas onto your forged iron griddle. Please word for the toppings you could be spoilt for selection. You can use your favorite seasonal veggies and spice mixes. I added jeeravan masala and seengdana (peanut) chutney for this recipe and it turned out fantastically tasty.

6. Serve with any plant-based curd or any pickle or chutney. I loved it with Maharashtrian Thecha and it was an absolute delight.

Do you recognize?

Sourdough discard has a number of well being advantages, significantly for digestion. For instance, sourdough is wealthy in B nutritional vitamins, omega-Three fatty acids and probiotics. People with gluten sensitivities can go for sourdough bread and discard recipes.

Shalini Rajani is the founding father of Crazy Kadchi and holds progressive Millets Cooking Workshops for all age teams.

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