Millet Vegetable Dosa
A healthy, easy Indian dosa made from millet batter and loaded with vegetables — gluten-free, fibre-rich and perfect for breakfast or dinner.
Ingredients
Equipment
Method
- In a bowl, take the millet flour. Gradually add water and whisk to get a smooth pourable batter, similar to rice-dosa batter.
- Add salt, cumin seeds (if using) and finely chopped mixed vegetables into the batter. Mix well so vegetables are evenly distributed.
- Let the batter rest for about 10 minutes. This helps the flour absorb water and gives a better texture.
- Heat a non-stick griddle or tawa over medium flame. Once hot, sprinkle a little water and wipe quickly — this ensures even heat.
- Pour one ladle of batter in the centre of the tawa and gently spread in a circular motion to form a thin dosa. Drizzle about ½ tsp oil around the edges.
- Cook for 2–3 minutes until the bottom side becomes golden and crisp. Then flip and cook the other side for another 1–2 minutes.
- Remove the dosa carefully and serve hot with chutney or sambar of your choice.
Notes
You can vary millets: use pearl millet (bajra), sorghum (jowar), finger millet (ragi) or a mix. Adding vegetables boosts fibre and micronutrients. Use minimal oil for a healthier dose. Pair this dosa with protein-rich sambar or chutney for a balanced meal.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.