Millet Dosa
Elevate your breakfast game with this wholesome Millet Dosa recipe, a nutritious twist on the traditional South Indian favorite. Made with a blend of foxtail millet, little millet, and urad dal, this gluten-free dosa boasts a light, crisp texture and a subtly tangy flavor thanks to natural fermentation. The inclusion of fenugreek seeds enhances the batter’s fluffiness while adding a unique aroma. Perfect for health-conscious food lovers, this protein- and fiber-rich dish is an excellent alternative to rice-based dosas. Easy to make and ideal for pairing with coconut chutney and sambar, Millet Dosa offers a delicious way to introduce ancient grains into your diet. Try this fermented delight for a satisfying, guilt-free meal!
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Recipe Information
Ingredients
- 0.5 cup Foxtail millet
- 0.5 cup Little millet
- 0.5 cup Urad dal (split black gram)
- 0.5 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 2 cups Water
- 2 tablespoons Oil
Instructions
Rinse the foxtail millet, little millet, urad dal, and fenugreek seeds separately under running water until the water runs clear.
Soak the foxtail millet, little millet, and fenugreek seeds together in a bowl with enough water to cover them and let them sit for 6-8 hours or overnight.
Soak the urad dal in another bowl with enough water to cover it for the same duration.
After soaking, drain the water from both bowls.
Grind the urad dal into a smooth and fluffy batter using a wet grinder or blender by adding approximately 1/2 cup of water. Transfer the batter to a large mixing bowl.
In the same grinder or blender, add the soaked millet and fenugreek seeds with another 1/2 cup of water, and grind into a smooth batter. Add this batter to the urad dal batter.
Mix both batters well and add salt. The consistency of the batter should be thick yet pourable. If needed, adjust the consistency with more water.
Cover and ferment the batter in a warm place for 8-12 hours or until it has doubled in volume and has a slight sour aroma.
Once fermented, gently stir the batter. Heat a non-stick or cast-iron griddle over medium heat.
Grease the griddle lightly with oil. Pour a ladleful of batter onto the center of the griddle and spread it in a circular motion to form a thin dosa.
Drizzle a small amount of oil (about 1/2 teaspoon) around the edges and on top of the dosa.
Cook until the edges start to lift and the bottom turns golden brown and crisp, about 2-3 minutes.
Flip the dosa and cook the other side for another 1 minute (optional if you prefer extra crispiness).
Repeat the process with the remaining batter. Serve the millet dosa hot with coconut chutney and sambar.
Nutrition Facts
Calories |
1152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 174.1 g | 63% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 0.6 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1387 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
