Soy-Free Millet Dosa
Elevate your dosa game with this wholesome and delicious *Soy-Free Millet Dosa*, a nutritious twist on a classic South Indian favorite! Made with protein-rich urad dal, fiber-packed foxtail millet, and a hint of fenugreek for natural fermentation, this recipe is completely free of soy, making it perfect for those with dietary restrictions. The batter is easy to prepare with a simple soak, grind, and ferment process, resulting in crispy, golden dosas that are delightfully light and flavorful. Serve these gluten-free delights with coconut chutney or sambar for a comforting, healthy, and satisfying meal that's perfect for breakfast, lunch, or dinner. Whether you're embracing millet for its nutritional benefits or simply trying something new, this dosa recipe is sure to impress!
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Recipe Information
Ingredients
- 1 cup Foxtail Millet
- 0.5 cup Urad Dal (split black gram)
- 1 teaspoon Fenugreek Seeds
- 1 teaspoon Salt
- 2 cups Water
- 2 tablespoons Oil
Instructions
Rinse the foxtail millet and urad dal under running water until the water runs clear.
In two separate bowls, soak the foxtail millet and urad dal along with the fenugreek seeds in enough water for at least 6 hours or overnight.
Drain the soaked millet and urad dal, and reserve the water.
In a blender, grind the millet, urad dal, and fenugreek seeds together, gradually adding reserved water to make a smooth batter. The consistency should be similar to pancake batter.
Transfer the batter to a large bowl, cover it, and let it ferment in a warm place for 8 to 12 hours or overnight until it nearly doubles in volume.
Once fermented, add salt to the batter and mix well.
Heat a non-stick skillet or dosa tawa over medium heat, and lightly grease it with oil.
Pour a ladleful of batter onto the center of the skillet and quickly spread it outwards in a circular motion to form a thin dosa.
Drizzle a few drops of oil around the edges of the dosa. Cook until the edges start to brown and the surface looks cooked, about 2-3 minutes.
Carefully flip the dosa and cook the other side for another 1-2 minutes until crisp and golden.
Remove the dosa from the skillet and serve hot with coconut chutney or sambar.
Repeat the process with the remaining batter, greasing the skillet as needed.
Nutrition Facts
Calories |
1302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2425 mg | 105% | |
| Total Carbohydrate | 206.7 g | 75% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 0.0 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1402 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.
