Healthy Millet Dosa
A simple, nutritious millet dosa recipe — gluten-free, high in fiber and protein, ideal for a healthy Indian breakfast or snack.
Ingredients
Equipment
Method
- Wash millet thoroughly and soak it in plenty of water for 4–6 hours.
- In a separate bowl, wash the urad dal (and fenugreek seeds, if using) and soak together for 3–4 hours.
- Drain water from urad dal and grind it to a smooth, light batter using a blender or wet grinder; add little cold water while grinding.
- Next, drain water from millet and grind to a slightly coarse or smooth batter adding minimal water — batter should be thick but pourable.
- Mix the millet batter and urad dal batter in a large bowl, add salt and stir well. The consistency should be like regular dosa batter (pourable but not too thin).
- Cover the bowl and keep in a warm place to ferment for 6–8 hours or overnight (until batter rises slightly).
- After fermentation, stir the batter gently. If too thick, add a little water to get pourable consistency.
- Heat a tawa (griddle) on medium heat. When hot, pour a ladleful of batter and spread in circular motion to form a dosa. Drizzle a little oil/ghee around edges.
- Cook on medium flame till dosa turns golden and crisp. Flip if you like lightly on other side (optional). Serve hot with chutney or sambar.
Notes
Fermented millet dosa offers better digestion and nutrient absorption. For variation, you may add finely chopped onions, green chillies or coriander to the batter. Cook on medium heat to get crisp dosa without burning.