Millet Dosa
Millet dosa is a delicious variation of the regular rice-based dosa. My recipe uses foxtail millet and pearl millet along with black gram. The batter for millet dosa is fermented like regular dosa batter and tastes delicious with chutney and sambar.
Servings: 20 to 25 dosas
Calories: 144kcal
Equipment
- Dosa tawa or nonstick crepe pan
Ingredients
- 1½ cup foxtail millet kangni
- 1½ cup pearl millet bajra
- ¾ cup skinned black gram urad dal
- ¼ teaspoon fenugreek seeds methi
- 2 teaspoon salt
Instructions
Making the batter:
- Place foxtail millet, pearl millet, and urad dal in separate bowls. Wash them thoroughly and drain the water.
- Add fresh water and soak them for 5-6 hours. Drain the water from both the millets and urad dal.
- Grind the urad dal by adding little water until it is smooth. Transfer to a large bowl.
- Next, grind the millets separately by adding little water as needed. Transfer it to the bowl along with urad dal. Mix the batter well.
- Let it sit for fermentation overnight. The batter is ready to be used once it is well fermented
Making the dosa:
- Add salt to the batter and mix well. Place a dosa tawa on medium heat and let it heat up.
- Take a ladle full of batter and pour it into the center of the tawa. Using the ladle or a small bowl gently spread the batter in a circular motion.
- Pour a teaspoon of oil or ghee onto the dosa. Cook on medium heat until it is golden brown.
- Fold the dosa as desired and remove it from tawa.
- Sprinkle some water and clean the tawa before making the next dosa. Repeat with the rest of the batter.
- Serve hot with chutney and sambar.
Notes
See the tips section above for useful tips to make this dish.
Nutrition
Calories: 144kcal | Carbohydrates: 27g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 236mg | Potassium: 84mg | Fiber: 3g | Vitamin A: 0.4IU | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 2mg