· 2cups little millets
· 1cup urad dal
· 1tbsp methi
· 1/4 cup poha
1. Wash the millets well
2. Wash urad dal and methi well
3. Soak all ingredients together for 8 hours or overnight as miilets will give maximum nutrition if soaked for longer hours . poha needs to be washed and soaked just 15 minutes before grinding
4. Grind batter to thick idli batter consistency, allow to ferment
5. Prepare idlis or dosa with same batter
How to make PROSO MILLET CHEELA
Proso Millet – 200g
Bengal Gram Flour ( Besan ) – 100g
Carrot – 1 grated
Green Chilli – 2
Ginger – ½ inch
Turmeric Powder – 1 tsp
Black Pepper Powder – 1 tsp
Red Chilli Powder – ¼ tsp
Cumin Seeds – 1 tsp
Fennel Seeds – 1 tsp
Kasuri Methi – 1 tsp
Salt as per taste
Water – ¾ cup
Oil – 1 tbsp
Soak Proso millet overnight or 5 -6 hours in water
Grind the soaked Proso millet into a smooth paste
Add all the ingredients and mix everything so that there are no lumps and you get a pouring consistency batter. Add grated carrot to the above mixture.
Heat a flat pan on a medium flame. Once heated, grease this pan with a few drops of oil.
Pour a ladle full of batter and pour it on the pan. Gently spread the batter with the ladle.
Now on a low flame, cook the cheela. Drizzle some oil on the cheela.
Cook till it is golden brown and crisp from both the side.
Serve with fresh chutney.Read More