Millet Dosa

Discover the wholesome goodness of Millet Dosa, a crispy and nutritious South Indian dish that combines the ancient grains of foxtail millet and little millet with the creamy richness of urad dal. Perfect for breakfast or a light dinner, this gluten-free and vegan-friendly recipe is packed with flavor and gut-healthy fermentation. The batter, enriched with a hint of fenugreek seeds, undergoes a slow fermentation process to develop its signature tangy taste and airy texture. Each golden, lace-edged dosa is a masterpiece, effortlessly crisp on the outside and delightfully soft inside. Pair these millet dosas with a dollop of coconut chutney and a bowl of savory sambar for an authentic and wholesome culinary experience that’s as nourishing as it is delicious.

Nutriscore Rating: 78/100

Prep Time:480 mins

Cook Time:30 mins

Total Time:510 mins

Servings: 4

Ingredients

• 0.5 cup Foxtail millet
• 0.5 cup Little millet
• 0.5 cup Urad dal (split black gram)
• 0.5 teaspoon Fenugreek seeds
• 1 teaspoon Salt
• 2 cups Water
• 2 tablespoons Oil

Directions

Step 1

Rinse the foxtail millet, little millet, urad dal, and fenugreek seeds separately under running water until the water runs clear.

Step 2

Soak the foxtail millet, little millet, and fenugreek seeds together in a bowl with enough water to cover them and let them sit for 6-8 hours or overnight.

Step 3

Soak the urad dal in another bowl with enough water to cover it for the same duration.

Step 4

After soaking, drain the water from both bowls.

Step 5

Grind the urad dal into a smooth and fluffy batter using a wet grinder or blender by adding approximately 1/2 cup of water. Transfer the batter to a large mixing bowl.

Step 6

In the same grinder or blender, add the soaked millet and fenugreek seeds with another 1/2 cup of water, and grind into a smooth batter. Add this batter to the urad dal batter.

Step 7

Mix both batters well and add salt. The consistency of the batter should be thick yet pourable. If needed, adjust the consistency with more water.

Step 8

Cover and ferment the batter in a warm place for 8-12 hours or until it has doubled in volume and has a slight sour aroma.

Step 9

Once fermented, gently stir the batter. Heat a non-stick or cast-iron griddle over medium heat.

Step 10

Grease the griddle lightly with oil. Pour a ladleful of batter onto the center of the griddle and spread it in a circular motion to form a thin dosa.

Step 11

Drizzle a small amount of oil (about 1/2 teaspoon) around the edges and on top of the dosa.

Step 12

Cook until the edges start to lift and the bottom turns golden brown and crisp, about 2-3 minutes.

Step 13

Flip the dosa and cook the other side for another 1 minute (optional if you prefer extra crispiness).

Step 14

Repeat the process with the remaining batter. Serve the millet dosa hot with coconut chutney and sambar.

Nutrition Facts

Serving size	815.9 grams (815.9g)

Amount per serving	% Daily Value*
Calories	1153

Total Fat 35.60g	46%
Saturated Fat 3.10g	16%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2424mg	105%
Total Carbohydrate 174.10g	63%
Dietary Fiber 34.40g	123%
Total Sugars 0.60g
Protein 44.50g	89%

Vitamin D 0IU	0%
Calcium 218mg	17%
Iron 14mg	78%
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: 26.8%

Protein: 14.9%

Carbs: 58.3%