Nut-Free Millet Dosa

Discover the wholesome goodness of our Nut-Free Millet Dosa, a healthy and allergy-friendly twist on the classic South Indian crepe. Made with the nutrient-packed duo of foxtail millet and idli rice, this recipe is free from nuts but full of flavor and texture. The batter, crafted with urad dal and a hint of fenugreek seeds, undergoes a natural fermentation process, resulting in light, crispy dosas bursting with a subtle tangy taste. Perfect for breakfast, lunch, or dinner, these dosas pair beautifully with traditional accompaniments like coconut chutney or hearty sambar. With just a few simple ingredients and steps, this gluten-free and vegan-friendly recipe is ideal for those seeking a nutritious and satisfying meal that’s easy on the stomach.

Nutriscore Rating: 74/100

Prep Time:720 mins

Cook Time:30 mins

Total Time:750 mins

Servings: 4

Ingredients

• 1 cup foxtail millet
• 1 cup idli rice
• 0.25 cup urad dal (skinned black gram)
• 1 teaspoon fenugreek seeds
• 1 teaspoon salt
• 2 cups water
• 2 tablespoons oil

Directions

Step 1

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

Step 2

Soak the foxtail millet, idli rice, urad dal, and fenugreek seeds in water in separate bowls for at least 6 hours or overnight.

Step 3

Drain the soaked grains and lentils, and then grind the urad dal and fenugreek seeds with half a cup of water to a smooth paste using a blender.

Step 4

Transfer the urad dal paste to a large bowl.

Step 5

Next, grind the foxtail millet and idli rice together with one and a half cups of water to a smooth batter.

Step 6

Combine the millet-rice batter with the urad dal paste in the large bowl.

Step 7

Add salt and mix well, ensuring a pancake batter consistency. Add more water if needed.

Step 8

Cover the batter and let it ferment at room temperature for 8 to 12 hours or overnight, until it increases in volume and turns slightly frothy.

Step 9

Heat a non-stick skillet over medium heat and lightly grease it with a small amount of oil.

Step 10

Pour a ladleful of ferment batter onto the skillet and spread it in a circular motion to form a thin dosa.

Step 11

Drizzle a small amount of oil around the dosa edges and cook until the edges start lifting, about 2-3 minutes.

Step 12

Flip the dosa and cook the other side for another minute or until golden brown.

Step 13

Remove from the pan and repeat with the remaining batter.

Step 14

Serve hot with a side of chutney or sambar.

Nutrition Facts

Serving size	967.7 grams (967.7g)

Amount per serving	% Daily Value*
Calories	1395

Total Fat 38.20g	49%
Saturated Fat 3.60g	18%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2408mg	105%
Total Carbohydrate 233.20g	85%
Dietary Fiber 27.30g	98%
Total Sugars 0.20g
Protein 41.30g	83%

Vitamin D 0IU	0%
Calcium 186mg	14%
Iron 11mg	61%
Potassium 980mg	21%

*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: 23.8%

Protein: 11.5%

Carbs: 64.7%