Pearl millet for the first time here on Udupi Recipes blog. I have had pearl millet through out my childhood in the form of rotti (Remember jolada rotti?). “Sajje” is the name of this millet in Kannada language and it’s common edible cereal in North Karnataka. The flat bread or rotti made out of this pearl millet tends to be crisp like papad. Those who love to chew hard and eat would love to eat pearl millet rotti or sajje rotti. But what about those who prefer to eat only softer things? I have made pearl millet dosa for them. Yes, sometimes we need to twist the cooking methods and recipes to suit the demand. Don’t you agree?
The recipe is fairly simple, more or less similar to normal dosa. Millet tend to be hard, so soak it up for 3 to 4 hours. The split black gram lentils and rice flakes also need to be soaked at least 2 hours. The lentils and rice flakes make the dosa soft and gives nice brown color at the back.
If you have all the millet packets reserved in the refrigerator for every day consumption, then pearl millet dosa should be a must try. Since the millets digest slower than rice, they are good for diabetic patients. So practically it’s impossible to consume same kind of breakfast on daily basis. Changing the ingredients or changing the recipe gives a nice twist to every day meal. Such trial and errors happen always at my home which my family members too welcome. Let me know how was your experience with pearl millet dosa?