Sprouted Pearl millet and Barley Thattai

Ingredients:

• Pearl millet (Kambu) – 2 Table spoon
• Barley – 1 Table spoon
• Rice – 1 Table spoon
• Peanut – 1 Tea spoon
• Roasted channa dal – 1 Tea spoon
• Red chili powder – ½ Tea spoon
• Asafoetida - pinch
• Salt as needed
• Water as needed

 Method:

• Soak pearl millet in water for 8 to 12 hours, drain soaked water, wash with fresh water and cover them with wet cloth. In between rinse them with fresh water twice a day. In 24 hours they start sprouting. On the second day the sprouts will be ready to use, so carefully wash the sprouts with fresh water by not breaking the tiny sprouts. Drain excess water and spread them in a clean plate and dry.
• Dry roast barley, rice, peanut, asafoetida and pearl millet together (add pearl millet sprouts during the last few minutes of roasting. Since they are small in size and roast quickly).
• Grind the roasted items with roasted channa dal, red chili powder and salt.
• Add little water while grinding so that you will get a batter like for making murukku.
• Take a table spoon of batter and by using a butter paper make it into ¼ inch thick patties.
• Shallow fry the patties in a dosa pan with little amount of oil.
• Store them in an air tight container.