Bajra oats dosa/ Pearl millet oats dosa

 Bajra oats dosa/ Pearl millet oats dosa 

Bajra oats dosa is a nutritious, healthy, gluten free, vegan and delicious dosa. This is a no rice,  diabetic friendly crispy thin dosa. 

Bajra/ Pearl millets are rich in fibre and protein. On the other hand, oats is also full of fibre and many health benefits. 

Recipe notes -

1. I have used Quacker oats for this recipe.

2. Add water carefully while grinding. 

3. After grinding, consistency of the batter should be slightly thick not runny or watery otherwise it will not ferment properly.

4. Before making dosa adjust the consistency of the batter by adding water.  

5. After every cooked dosa turn the flame to slow and wipe it with a wet cloth. 

Ingredients - 

1/2 cup white urad dal

1 tbsp fenugreek seeds/ methi seeds

1/2 cup oats

1 cup bajra flour/ pearl millet flour

To taste salt 

Method - 

1. Wash and soak urad dal and methi seeds for 7-8 hours. 

2. After 8 hours drain the water. 

3. Add this to grinder jar.  

4. Add little water and grind it to fine paste. Add oats and little water. 

5. Grind again to a smooth batter. 

6. Remove the batter in a big bowl. Add bajra flour. 

7. Add little more water if required and mix it with your hands or with ladle.  

8. Batter consistency should be slightly thick.  

9. Cover and keep aside to ferment for 10-12 hours or overnight.  

10. Batter has fermented nicely. 

11. Add salt and mix. 

12. Mix well. Add water incase batter is too thick. Consistency of the batter should be like dosa batter. 

13. Heat tawa/ griddle on slow flame until moderate hot. Pour a ladleful of batter on it. Spread it with the back of the ladle. Drizzle few drops of oil on top. Cook on slow flame. 

14. Dosa will turn golden and crispy. 

15. Change the side and cook on medium slow for 1-2 minutes. 

16. Roll it or fold it. As you like. (After every cooked dosa turn the flame to slow and wipe it with a wet cloth.) 

17. Bajra oats dosa is ready. Transfer to a serving plate and serve hot. 

Cook, Click & Post before you have a toast!  

Gluten free cheela paratha/ Gluten free wrap/ Amaranth flour crepe wraps/ Rajgira flour cheela paratha

 Gluten free cheela paratha/ Gluten free wrap/ Amaranth flour crepe wraps/ Rajgira flour cheela paratha 

Cheela paratha is a hassle free wholesome and nutritious paratha in itself. It is prepared by making cheela batter and paratha combined together. 

Besan is also known as gram flour. It is well known that besan ka cheela is one of the healthiest and protein packed breakfast recipe. It us naturally gluten free, vegan and nutritious. 

Rajgira paratha is gluten free also known as amaranth flour. It provides plenty of fiber, protein and micronutrients. 

Recipe notes -

1. Add spices to taste.

2. Use luke warm water for kneading the dough.

3. Use rajgira flour for dusting. 

1. Ingredients for batter -

2 cup besan/ gram flour

To taste salt

1/2 tsp red chilli powder

1/4 tsp turmeric powder

1/4 tsp carom seeds/ ajwain

1 tsp kasuri methi

1-1/2 cup water

1 onion chopped

1 tomato chopped

1 capsicum chopped

1/2 cup coriander leaves chopped

2. For dough -

1 cup rajgira flour/ amaranth flour

1/4 tsp salt

1 tsp cooking oil

Less than 1/4 cup luke warm water

3. Other ingredients -

As needed mustard oil 

Method - 

1. In a mixing bowl add besan, salt, red chilli powder, turmeric powder, carom seeds and kasuri methi. Mix well.  

2. Add 1 cup water and mix well. There should be no lumps in the batter. 

3. Add 1/2 cup more water and mix well. 

4. Add onion, tomato, capsicum and coriander leaves. 

5. Mix everything well. Batter is ready. 

Method for dough -

1. Take a bowl mix rajgira flour, salt and oil. Mix well. 

2. Add luke warm water little by little and knead. 

3. Knead it to a soft smooth dough. 

4. Cover and keep aside for 10-15 minutes.  

Method for preparing cheela paratha -

1. After 15 minutes rub few drops of oil on your hand and knead it again. 

2. Divide dough into small balls. 

3. Take a ball and dust with flour. 

4. Place it on the kitchen top. 

5. Flatten it with a rolling pin just like round chapati.  

6. Heat tawa on medium slow flame till hot. Slow the flame. Place flatten chapati on the hot tawa. Cook for 1-2 minutes. 

7. Flip the side. 

8. Brush mustard oil on both sides.  

9. Cook it properly or till golden and crisp from one side. 

10. Remove it on the pate.  

11. Switch the flame to slow and pour a big spoon full of batter on the tawa. Spread it lightly. 

12. Place the cooked side of the paratha on the batter. Keep cooking on slow flame. 

13. Press it with the flat ladle. 

14. Drizzle oil on sides. Cook for 1-2 minutes. 

15. Flip the side and cook paratha also. 

16. Cook on medium slow flame till cheela is properly cooked or it is golden and crispy. 

17. Turn the side and cook paratha also.

For paratha wraps - 

1. Cut it from middle of the paratha down to one edge. 

2. Remove it on the plate. Fold it half way. 

3. Again fold it in a triangle. 

4. Paratha wrap is ready. 

For cheela paratha wraps - 

1. Turn the paratha side up and make a cut from middle of the paratha down to one edge. 

2. Fold it 1st way. 

3. Fold it 2nd way. 

4. Final fold it like a triangle. 

5. Cheela paratha wrap is ready. 

6. Place it in a serving plate. 

7. Serve hot with curd. 

Cook, Click & Post before you have a toast!