Zesty Millet Dosas (Pancakes) (Source: Dr. Shekhar Annambhotla Newsletter )
Unbelievably simple, tasty and healthy
Makes 8 pancakes
1 1/2 cups millet flour
1 1/4 cup water
1 - 1 1/2 teaspoons cumin seeds
2 tablespoons fresh cilantro leaves
Salt to taste
1 tablespoon sunflower oil
Wash and finely chop the cilantro leaves.
Combine millet flour, 1 cup of the water (reserve 1/4 cup for later), cumin seeds, cilantro leaves and salt in a mixing bowl. Mix well until millet flour dissolves and forms a smooth batter. Set aside.
Heat a pancake or crepe pan over medium heat. Once hot, add a few drops of sunflower oil and spread to coat the pan lightly. Your pan is now ready.
Using a ladle, mix the batter again as it will have settled and separated. Add the remaining 1/4 cup of water and stir well. Using the ladle, pour the batter into the hot pan. Tilt the pan in a circular fashion to spread the batter.
Add a few drops of the sunflower oil to the edges of the pancake. After 1-2 minutes or when the edges appear browned, flip the pancake and cook on the other side for another 1-2 minutes.
Serve hot. These pancakes are delicious by themselves, or you can use them as a wrap for your favorite fillings. Enjoy!