Millet dosa
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Millet dosa

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Time to cook

5 minutes

Difficulty-icon

Difficulty

Easy

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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.

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

1

Add foxtail millet or any other millet available into a bowl.

2

Add urad dal, fenugreek seeds/Methi seeds in a second bowl.

3

Rinse them with water a few times and soak them for 8 hours.

4

Soak poha (flattened rice flakes) for 20 mins.

5

Drain the urad dal, flattened rice flakes, millets and grind until smooth, add water as needed.

6

Pour the batter into a container, cover and let it ferment.

7

Add water and salt as needed in the batter once it has fermented thoroughly, and mix well.

Cooking

1

Heat a dosa tawa on medium heat.

2

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.

3

Sprinkle oil all over the dosa.

4

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

Carbs

16.1

Proteins

Proteins

3.0

Fats

Fats

1.4

Fiber

Fiber

1.9

88

kcal

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