Millet dosa
Time to cook
5 minutes
Difficulty
Easy
Serves
4
A crispy and nutritious South Indian crepe that is made with a blend of different millet flours, fermented overnight, and cooked on a tawa until golden brown.
Ingredients
Foxtail Millet
2.5 tbsp
Little Millet
2.5 tbsp
Kodo Millet
0.125 cup
Urad Dal
2.5 tbsp
Raw Poha
1 tbsp
Fenugreek Seeds
0.25 tsp
Water
1 tbsp
Salt
1 pinch
Step-by-step instructions to cook
Prep
Add foxtail millet or any other millet available into a bowl.
Add urad dal, fenugreek seeds/Methi seeds in a second bowl.
Rinse them with water a few times and soak them for 8 hours.
Soak poha (flattened rice flakes) for 20 mins.
Drain the urad dal, flattened rice flakes, millets and grind until smooth, add water as needed.
Pour the batter into a container, cover and let it ferment.
Add water and salt as needed in the batter once it has fermented thoroughly, and mix well.
Cooking
Heat a dosa tawa on medium heat.
Pour a ladle/ spoon full of batter onto the tawa and use the back of the ladle to spread it out in a circular motion, similar to making a pancake.
Sprinkle oil all over the dosa.
Once the base is crispy, loosen the dosa from the edges, fold gently, and place it on a plate. Serve hot.
Nutrition information
(per serving)
Carbs
16.1
Proteins
3.0
Fats
1.4
Fiber
1.9
88
kcal
Download the Gabit app
for the complete experience
