Other names of Barnyard millet are Sanwa or sama (Hindi), Bhagar or Vari (Marathi), Kuthiraivali (Tamil), Jhangora (Bengali), Oodalu (Kannada), Odalu (Telugu) or Shyama and Moraiyo.
It has a texture similar to rice. Barnyard millet is gluten-free and rich in fiber, iron, and phosphorus. Due to its quick cooking time, it is a convenient option for quick meals. It is often used as a substitute for rice in various dishes, including dosa, idli, Pongal, khichdi, upma, savory pancake etc. here is the recipe of dosa which can be consumed during Indian religious fasting and hence also called Vrat ka dosa or farali dosa.
Ingredients:
- 1 cup millet
- ¼ cup sabudana/sago
- 1/3 cup dahi/yogurt
- Salt
Method:
- Grind millets and sabudana to fine powder
- Add dahi and water and continue grinding until smooth batter
- Add water to adjust the consistency of dosa batter
- Batter should be of flowing consistency
- Add salt, mix well and keep for fermentation for 2 hours
- To make dosa, heat a pan over medium heat
- Brush with about 1 teaspoon of oil
- Pour one ladle of batter into the center of the pan
- Using the bottom of the ladle, quickly spread the batter outward in a circular motion
- Drizzle some oil over the top
- Cook dosa batter to brown on the bottom
- With a spatula, carefully loosen the dosa from the griddle
- Cook on both sides
- The bottom should be crisp and beautifully browned
- This batter is enough to make 8-9 dosas
- Serve with any type of chutney e.g. Cilantro Chutney!
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