Making traditional South Indian dosa with millet instead of rice creates a nutritious and healthful Millet Dosa. An excellent option for a healthy breakfast or dinner, millets are ancient grains that are abundant in minerals, vitamins, and fiber. Dosas made with millet and urad dal (black gram) are crispy and tasty, and they go great with sambar and chutney.
Southern India is the birthplace of dosa, and it has been a mainstay there for generations. Over the years, dosa has expanded its ingredient list to include a variety of lentils and grains, bringing a plethora of new tastes and nutritional advantages to the dish. For those who are watching their weight and want to eat more whole grains, millet dosa is a contemporary take on this traditional dish.
Millet dosa is a great go-to for a healthy, filling, and simple lunch or dinner when made at home. Grain fermentation makes it easier for the digestive system to break down and absorb the nutrients, which in turn improves the flavor. For hectic mornings or last-minute dinners, make the dosa batter ahead of time.
Millet Dosa Recipe – Healthy Dosa Recipe
Ingredients
For the Dosa Batter:
- 1 cup millet such as foxtail millet, little millet, or barnyard millet
- 1/2 cup urad dal split black gram
- 1/4 cup poha flattened rice
- 1/2 teaspoon fenugreek seeds
- Salt to taste
- Water as needed
For Cooking the Dosa:
- Ghee or vegetable oil for greasing the pan
Instructions
Step 1: Prepare the Batter
- Rinse the millet, urad dal, poha, and fenugreek seeds thoroughly.
- In a large bowl, soak the millet, urad dal, poha, and fenugreek seeds in enough water for 6-8 hours or overnight.
- Drain the soaked ingredients and transfer them to a blender. Add a little water and blend until you get a smooth batter.
- Transfer the batter to a large bowl. Add salt to taste and mix well.
- Cover the bowl with a cloth and let the batter ferment in a warm place for 8-12 hours or until it has doubled in volume.
Step 2: Make the Dosa
- Heat a non-stick or cast-iron skillet over medium heat. Once hot, lightly grease the skillet with ghee or vegetable oil.
- Stir the fermented batter well. If the batter is too thick, add a little water to achieve a pourable consistency.
- Pour a ladleful of batter onto the center of the skillet and spread it out in a circular motion to form a thin crepe.
- Drizzle a little ghee or oil around the edges of the dosa.
- Cook until the edges start to lift and the bottom turns golden brown and crispy, about 2-3 minutes. Flip and cook the other side for another minute.
- Remove the dosa from the skillet and repeat with the remaining batter.
Step 3: Serve
- Serve the millet dosa hot with coconut chutney, tomato chutney, or sambar.
Tips and Information
Tips and Information
- Millet Variety: You can use any variety of millet such as foxtail millet, little millet, or barnyard millet. Each variety offers a unique flavor and texture.
- Fermentation: Fermentation time may vary depending on the room temperature. In colder climates, it may take longer for the batter to ferment.
- Consistency: The batter should be of a pourable consistency, similar to regular dosa batter. Adjust the water accordingly.
- Crispiness: For extra crispy dosas, spread the batter as thin as possible on the skillet and cook on medium-high heat.
If you’re a fan of conventional dosa or are just getting into the cuisine, you’re in for a treat with millet dosa. Coconut chutney and spicy sambar are just two of the many delicious accompaniments that go well with this dinner. Let’s make this delicious and healthy meal by jumping into the recipe!