Millet dosa is a vegan and gluten-free savoury crepes that make a healthy, nutritious and delicious breakfast or meal.
Prep Time10 mins
Cook Time5 mins
Soaking Time8 hrs
Total Time8 hrs 15 mins
Servings: 25 dosa
1 cup = 250ml ; 1 tbsp = 15ml
Gluten Free, Vegan
- 1 cup Foxtail millet
- 1 cup Little millet
- 1 cup Kodo millet
- 1 cup Urad dal
- 1/2 cup Flattened rice flakes
- 1/4 tsp Fenugreek seeds
- 1/3 cup Water
- Salt as required
Place all 3 millets in a 1st container and urad dal, fenugreek seeds in 2nd container.
Rinse and wash couple of times with cold water and soak them for 8 hours.
Soak flattened rice flakes for 20 minutes.
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.
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.
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 tsp 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.
Total time mentioned doesn't include fermentation process.
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.