Millet poha dosa ( Varagu aval dosa )
Kodo millet poha dosa
Millet poha dosa
Make your breakfasts healthy by using millets in place of rice in many recipes. I have used kodo millets or varagu as it is called in Tamil .
Paspalum scrobiculatum, commonly called Kodo millet or Koda millet, is an annual grain that is grown primarily in Nepal and also in India, Philippines, Indonesia, Vietnam, Thailand, and in West Africa from where it originated.source wiki
The word millet often serves as a collective noun. These tiny cereals - powerhouse of fibre, protein, vitamins and minerals, though indigenous worldwide, being cultivated for more than 7000 years, regained their lost glory in the recent times – all thanks to healthy eating.
Millets unlike quinoa, and oats are not a fad of modern times. They have always been around for human consumption but faded away in our country slowly after the advent of world cuisines that gained popularity in no time.
Kodo millet is repository of nutrients, a great substitute for rice and wheat. With a whopping 11% protein for every 100 grams, it is also a rich source of fibre at 10 grams, 66.6 grams of carbohydrates, 353kcal, 3.6 grams of fat, besides impressive presence of calcium, iron, polyphenols and various other nutrients. (Source: Wikipedia)
Millet poha dosa
millet poha dosa
Watch this recipe in my youtube channel
Soft dosa is a variation of the classic dosa that is known for its pillowy soft texture. It's made using a similar batter as regular dosa but with a slight variation in the proportions of ingredients and the cooking technique. The batter for soft dosa typically has a higher ratio of rice to lentils, resulting in a softer and thicker texture