Packed with nutrients, millet dosa is a gluten-free delicacy and the perfect meal to start your day.
A lovely recipe shared by Kalavathi Adiga. Thank you for that!
What are Millets?
Millets are versatile small-seeded crops which can grow in diverse or harsh climates conditions, even under heat and dry temperature. They have a short growth cycle which leads to high productivity. But more importantly they are packed with nutrients and are also gluten free. Given its productivity and nutrient-richness many countries are focussing on this crop. As of writing in 2024 according to latest stats, India is the largest producer of millets , while the US takes the lead as the largest exporter of millet followed by India and Ukraine.
Millets are of different types :
- Foxtail Millet (also known as Kangni/Kakun):High in iron, calcium, and dietary fiber. This is what we are using to make our dosa today
- Pearl Millet (Bajra): Rich in iron, fiber, and protein
- Finger Millet (Ragi): A great source of calcium, iron, and amino acids.
Also used in making dosas - Sorghum (Jowar): Rich in antioxidants, fiber, and protein.Used very often in making flatbreads(bhakari) in India
- Barnyard Millet (Jhangora): Rich in iron & fiber.
- Little Millet (Samai): Rich in potassium, iron and also phosphorus. It’s used in making idlis (steamed cakes), dosas, and rice dishes.
- Kodo Millet (Kodon): A good source of B vitamins, particularly B6, along with being rich in antioxidants and fiber.
- Proso Millet (Cheena or Barri): Contains high levels of protein and essential fatty acids. Ever heard of “Millet Beer”, well they use this millet in that 🙂.
About Millet Dosa
Dosa is one of the most popular dishes in Southern India. It is one of most experimented dishes along with “Idli” – another traditional south Indian breakfast/snack. It is also part of the Indian street food. Combined with various stuffings one can find 100+ types of dosas in India. So it is but natural that there will also be a Millet dosa which is our focus today. This has been part of the Indian cuisine since long, especially in southern India (given that Dosa originated there) .Hence it is just befitting that this recipe comes also from someone who is from south of India 🙂 Hence it is as authentic as it can get.
Alternative Ingredients in the recipe
This recipe is made with Foxtail Millets. However you can try other alternatives as well like Finger Millet(Ragi),another popular millet in southern India. That would be a lovely taste variation.
Serving & Pairing
Dosa, be it of any kind, is best paired with sambhar(a traditional spicy daal like dish with generous proportions of vegetables) and the authentic chutney(see a recipe of chutney here).
Of course if you would like to experiment more , add the potato sabzi, which then makes it a Masala dosa.
But this is Dosa, we are talking about, which means it is your art and your toppings/stuffings. Your imagination is the limit! 🙂
Storage Options
Once made, normally dosa batter lasts only for 2-3 days. Keep it in the fridge in a vessel and cover it with a lid Or keep it in an airtight container (if you have that a big container, that is!).
Before using it taste a little or smell it. If the dosa batter smells funny or tastes very sour of course discard it.
Important note: When making dosas, transfer the amount of batter you need to a different vessel. Never dip the ladle which is used to spread dosa on the pan in the main vessel, as this could quicken the deterioration of dosa batter and then it may not last long!
Equipments to use
You just need a flat pan and a ladle. If you have no ladle, you also use a flat stainless steel bowl to spread the dosa batter.
Millet Dosa
An authentic South India dish where the wonderful Dosa meets the super nutritious Millet!
15
servings20
minutes5
minutes167
kcalIngredients
2 cups Rice
1 cup Foxtail Millet
0.5 cup Urad Dal
0.5 cup Thick Poha(Flattened Rice)
0.25 cup Tur dal
2 tsp Methi (Fenugreek)
Directions
- Prepare the batter
- Soak all the ingredients for 6 hours
- Grind the dosa batter till you get a smooth paste.
Note : Feel with fingers to check the coarseness
- Leave the batter overnight to ferment (at least 8 hours)
- After fermentation your batter will rise a little and have a slight color change
- Making the dosa
- Heat a flat pan
- When the pan is hot, apply oil on the surface
- Now take the batter in a ladle spoon and pour it in the middle of pan
- Now quickly spread it on the pan with the back of the ladle in a circular motion starting from inside and going out. Spread the batter as thin as possible.
Note : If possible, lift the pan from heat while doing so to enable even distribution of dosa batter while spreading. Else the dosa may start to cook while spreading leading to some parts sticking to ladle when spreading.
- Cover the pan with lid to allow the dosa to be properly cooked.
- Important : Cool the pan base in between dosas by cleaning quickly with a wet cloth or tissue. This gives you time to spread the next round of batter evenly on the pan before it starts cooking
- Serving
- Serve with chutney or sambhar & enjoy!
Equipment
- Ladle
- Flat pan
Notes
- Pre-soaking(6 hours) and fermenting times(at least 8 hours) are NOT included in the preparation time!
- When making the dosa, cool the pan base in between dosas by cleaning quickly with a wet cloth or tissue.
- When making dosas, transfer the amount of batter you need to a different vessel. Never dip the ladle which is used to spread dosa on the pan in the main vessel, as this could quicken the deterioration of dosa batter and then it may not last long!
- Nutritional values are an indication based on ingredients. Actual nutrition may vary depending on certain factors
Nutrition Facts
- Total number of serves: 15
- Calories: 167kcal
- Carbohydrates: 32g
- Protein: 6g
- Fat: 1.14g
One response to “Millet Dosa – A nutritious breakfast to begin your morning!”
Superb recipe 😋👏👌🙏🙌👍😍💐