Millet Dosa
Millet dosa is a vegan and gluten-free savoury crepes that make a healthy, nutritious and delicious breakfast or meal.
Servings: 25 dosa
Calories: 156kcal
Equipment
- 3 Mixing Bowls
- 1 Small Boal
- 1 Ladle
- 1 Dosa Tava
- 1 Turner Spatula/Dosa Turner
- 1 Mixer Grinder/Blender
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 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
- 4 tablespoons oil
Instructions
- Place 1 cup Foxtail millet/Korralu/Thinai/Kangni,1 cup little millet/saamulu/saamai/kutki, 1 cup kodo millet/arikelu/varagu/kedrav 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 1 cup urad dal, ¼ teaspoon fenugreek seeds/methi 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 ½ cup poha (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 ⅓ cup water gradually 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, splash of 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 ⅘ tablespoons 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.
Notes
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.
Nutrition
Calories: 156kcal | Carbohydrates: 26g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 2mg | Potassium: 54mg | Fiber: 4g | Sugar: 0.005g | Vitamin A: 0.4IU | Vitamin C: 0.4mg | Calcium: 8mg | Iron: 1mg
