Sometimes our millet dosas remind us of injera, a traditional Ethiopian dish we ate a few years ago when visiting friends in Boston. Khiyali and her friends enjoyed chanting, “eat the plate! eat the plate!” The injera was the edible plate on which the various toppings were served. After tearing off pieces of injera and scooping up the steamed and stir-fried vegetables, the rest of the plate, which had absorbed some of the flavors from the toppings, was fun to eat up all by itself.
Out of curiosity I bought a bag of teff at David’s Natural Market when I was in Maryland but did not get around to finding out how to make anything with it. By the time I left for India the bag was still unopened so I brought it along with me. When I searched for recipes for injera it seemed I needed teff flour and not whole teff. Of course this grain is so tiny it is almost like flour but anyway that gave me the free pass to try using it like all the other grains in my collection – to make dosas! How different could they be?
So I soaked the grains as usual, ground them and was happy to see the next morning that the batter had risen well. Though I had only planned to make dosas I became bold (and lazy) and put on a dozen idlis. (Only one dozen since this was a new experiment.) Again, to my pleasant surprise they rose! Not as much as other idlis, but still they rose (unlike, say, amaranth idlis).
The dosas came out well. Not as spongy as injera but good in their own right.
As usual, I oiled the griddle for the first 1-2 dosas and then stopped oiling it. In the case of these dosas I found that the batter was easier to spread when I did not oil the griddle. See how this one is a bit more round than the above:
Still curious to see whether teff would work for idlis I went ahead and soaked it again, this time with an equal part of proso millet. Stay tuned.
Update: It worked! The idlis were lighter than those made with teff alone.
Proportions: 1 cup teff, 1 cup urad and 1 cup proso millet.
A closer look at teff. The grain is tiny!
The Whole Grains Council says that teff is a reliable crop for farmers in various climates.
Teff also thrives in both waterlogged soils and during droughts, making it a dependable staple wherever it’s grown.
It is nutritious too!
Teff leads all the grains – by a wide margin – in its calcium content, with a cup of cooked teff offering 123 mg, about the same amount of calcium as in a half-cup of cooked spinach.
Visit The Whole Grains Council page for more details.
SO here is the recipe:
2 cups teff (whole) OR 1 cup teff and 1 cup proso millet
1 cup urad or urad dal (black gram, whole or split, with peel intact)
1⁄2 – 1 tsp salt (to taste)
Note: In lieu of proso millet, you may use little millet, kodo millet, or rice. Just see that you have 2 cups of grain for 1 cup of beans.
Wash and soak teff and urad. (And any other grains used.)
After 8 hours or overnight, grind with enough water to make a smooth batter.
Allow to rise. In a warm humid environment, it will rise in 8 hours or overnight.
Add salt and stir thoroughly.
Steam in idli plates or make dosas as usual. You can also use this batter to make waffles.
For illustrated step-by-step instructions for making idli or dosa please see any of the following:
Ragi Idli and Dosa, Take 3
Whole Ragi Idli and Dosa Take 2
Ragi Idli and Dosa, Take 1
Proso Millet Idli and Dosa
Kodo Millet Idli and Dosa
Swanky Little Millet Idli & Dosa
Whole -grain idli and dosa