Low Sodium Millet Dosa

Delight your taste buds with a wholesome twist on a South Indian classic—Low Sodium Millet Dosa! This recipe transforms the beloved dosa by using nutrient-rich foxtail millet as the base, offering a heart-healthy, gluten-free alternative that’s lower in sodium. The batter, made with a blend of millet, creamy urad dal, and a hint of fenugreek seeds, undergoes a natural fermentation process to achieve the perfect lightness and tang. Perfectly crispy on the outside and soft on the inside, these golden crepes pair beautifully with coconut chutney or tangy sambar for an authentic and nutritious meal. Whether you're looking to cut back on salt without compromising flavor or incorporate more ancient grains into your diet, this low sodium millet dosa is a guilt-free, flavorful delight for breakfast, lunch, or dinner!

Nutriscore Rating: 82/100

Prep Time:420 mins

Cook Time:30 mins

Total Time:450 mins

Servings: 4

Ingredients

• 1 cup Foxtail millet
• 0.5 cup Urad dal (split black lentils)
• 0.5 teaspoon Fenugreek seeds
• 2 cups Water
• 0.25 teaspoon Non-iodized salt (optional)
• 2 tablespoons Oil

Directions

Step 1

Rinse the foxtail millet and urad dal well under running water until the water runs clear to remove any dirt and impurities.

Step 2

Soak the millet and urad dal together in a large bowl with 2 cups of water for about 6 to 8 hours or overnight for best results. Additionally, soak the fenugreek seeds separately in a small amount of water.

Step 3

After soaking, drain the water from the millet-dal mixture and the fenugreek seeds.

Step 4

In a blender, combine the soaked millet, urad dal, and fenugreek seeds. Add a little water as needed and blend to form a smooth, thick batter. The consistency should be similar to pancake batter.

Step 5

Transfer the batter into a bowl, cover, and let it ferment in a warm place for about 8 to 10 hours or overnight.

Step 6

After fermentation, check the batter. It should have risen and turned slightly bubbly. Stir the batter gently.

Step 7

Add non-iodized salt to the fermented batter and mix well. Adjust the consistency with a little water if too thick.

Step 8

Heat a non-stick skillet over medium heat and drizzle a little oil (about 1/2 teaspoon) onto it.

Step 9

Pour a ladleful of batter into the center of the skillet and spread it out evenly in a circular motion using the back of the ladle, making a thin crepe.

Step 10

Drizzle a few drops of oil around the edges and cook for 2-3 minutes until the edges start turning golden and the dosa looks crisp.

Step 11

Flip the dosa and cook for an additional 1-2 minutes or until cooked through.

Step 12

Remove the millet dosa onto a plate and repeat the process with the remaining batter.

Step 13

Serve the low sodium millet dosa hot with your choice of chutney or sambar.

Nutrition Facts

Serving size	811.3 grams (811.3g)

Amount per serving	% Daily Value*
Calories	1303

Total Fat 38.40g	49%
Saturated Fat 3.50g	18%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 614mg	27%
Total Carbohydrate 205.70g	75%
Dietary Fiber 34.80g	124%
Total Sugars 0.00g
Protein 48.00g	96%

Vitamin D 0IU	0%
Calcium 232mg	18%
Iron 14mg	77%
Potassium 1387mg	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.

Source of Calories

Fat: 25.4%

Protein: 14.1%

Carbs: 60.5%