Nut-Free Millet Dosa
Discover a wholesome twist on a South Indian classic with this Nut-Free Millet Dosa recipe, perfect for allergy-friendly and nutritious meals. Made with foxtail millet, idli rice, and no nuts in sight, this recipe is a rich source of fiber and easy-to-digest proteins. With a fermentation process that enhances its flavor and nutritional benefits, these dosas are light, crispy, and incredibly satisfying. An ideal gluten-free and vegan option, this recipe uses simple pantry staples like urad dal and fenugreek seeds for authentic taste. Serve these golden-brown dosa crepes with your favorite coconut chutney or aromatic sambar for a comforting meal that's as delicious as it is healthy. Whether you're seeking a unique twist on traditional dosa or a nut-free alternative, this millet dosa is guaranteed to delight!
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Recipe Information
Ingredients
- 1 cup foxtail millet
- 1 cup idli rice
- 0.25 cup urad dal (skinned black gram)
- 1 teaspoon fenugreek seeds
- 1 teaspoon salt
- 2 cups water
- 2 tablespoons oil
Instructions
Rinse the millet, idli rice, urad dal, and fenugreek seeds separately under running water until the water runs clear.
Soak the foxtail millet, idli rice, urad dal, and fenugreek seeds in water in separate bowls for at least 6 hours or overnight.
Drain the soaked grains and lentils, and then grind the urad dal and fenugreek seeds with half a cup of water to a smooth paste using a blender.
Transfer the urad dal paste to a large bowl.
Next, grind the foxtail millet and idli rice together with one and a half cups of water to a smooth batter.
Combine the millet-rice batter with the urad dal paste in the large bowl.
Add salt and mix well, ensuring a pancake batter consistency. Add more water if needed.
Cover the batter and let it ferment at room temperature for 8 to 12 hours or overnight, until it increases in volume and turns slightly frothy.
Heat a non-stick skillet over medium heat and lightly grease it with a small amount of oil.
Pour a ladleful of ferment batter onto the skillet and spread it in a circular motion to form a thin dosa.
Drizzle a small amount of oil around the dosa edges and cook until the edges start lifting, about 2-3 minutes.
Flip the dosa and cook the other side for another minute or until golden brown.
Remove from the pan and repeat with the remaining batter.
Serve hot with a side of chutney or sambar.
Nutrition Facts
Calories |
1395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2408 mg | 105% | |
| Total Carbohydrate | 233.2 g | 85% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 0.2 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 980 mg | 21% | |
*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.
