Millet Dosa

5 from 11 votes

Millet dosa is a vegan and gluten-free savoury crepes that make a healthy, nutritious and delicious breakfast or meal.

Prep Time10

Cook Time5

Soaking Time + Fermentation16

Total Time16 15

Course: Breakfast

Cuisine: Indian

Diet: Diabetic, Vegan, Vegetarian

Servings: dosa

Calories: 122kcal

Author: Geetha

1 Cup Foxtail millet/Korralu/Thinai/Kangni
1 Cup Little millet/Saamulu/Saamai/Kutki
1 Cup Kodo millet/Arikelu/Varagu/Kedrav
1 Cup Urad dal
½ Cup Poha (Flattened rice flakes)
¼ Teaspoon Fenugreek seeds/Methi seeds
⅓ Cup Water add as required (you may need little more or less depending on the quality of millets and urad dal)
Salt as required

Before you get started, scroll up a little and watch a quick recipe video.
Check the tips and tricks, notes for extra info and help.
Place all 3 millets in a 1st container.
1 Cup Foxtail millet/Korralu/Thinai/Kangni, 1 Cup Little millet/Saamulu/Saamai/Kutki, 1 Cup Kodo millet/Arikelu/Varagu/Kedrav
Place urad dal, fenugreek seeds in 2nd container.
1 Cup Urad dal, ¼ Teaspoon Fenugreek seeds/Methi seeds
Rinse and wash couple of times with cold water and soak them for 8 hours.
Soak flattened rice flakes for 20 minutes.
½ Cup Poha (Flattened rice flakes)
Drain the water from urad dal, flattened rice flakes and millets.
Now grind millets along with urad dal and flattened rice flakes (poha) until smooth adding little water when necessary.
⅓ Cup Water
Transfer the batter into a container, close it with lid and allow batter to ferment.
Once batter ferments well, add salt, required water and mix until well combined.
Salt
Heat dosa tava on medium heat, pour ladle full batter and spread it in circular motion just like pancake with back of ladle.
Drizzle 1 teaspoon oil all around dosa.
Once the base is crispy, loosen the dosa from edges, fold gently and place it on a plate.
Enjoy hot and crispy dosa with sambar and chutney.

Keep batter for fermentation in a container that has enough room to raise.

Add little water while grinding.

Adjust water depending on required batter consistency.

Dosa batter should be of pouring consistency. Make sure it's neither too thick nor too watery.

Millets must be soaked for a minimum of 6 hrs to make the grains more digestible.