Millet dosa is a healthy breakfast dish made with millets. This crispy, gluten-free dosa (crepe) is diabetic-friendly and made without rice. I use foxtail millet and pearl millet along with skinned black gram to make the batter. The batter of this dosa is fermented, just like the regular dosa batter.
Ingredients1½ cup foxtail millet (kangni)
1½ cup pearl millet (bajra)
¾ cup skinned black gram (urad dal)
¼ teaspoon fenugreek seeds (methi)
Salt to taste
Method
Making millet dosa batter- Place foxtail millet, pearl millet, and urad dal in separate bowls. Wash them thoroughly and drain the water
- Add fresh water and soak them for 5-6 hours
- Drain the water from both the millets and urad dal
- Grind the urad dal by adding little water. Grind until it is smooth
- Transfer to a large bowl
- Next, grind the millets separately by adding little water as needed
- Transfer it to the bowl along with urad dal. Mix the batter well
- Let it sit for fermentation overnight
- The batter is ready to be used once it is well fermented
Making millet dosa
- Add salt to the batter and mix well
- Take a ladle full of batter and pour it in the center of the tawa. Using the ladle or a small bowl gently spread the batter in a circular motion
- Pour a teaspoon of oil or ghee onto the dosa
- Cook on medium flame until brown
- Fold the dosa as desired and remove it from tawa
- Sprinkle some water and clean the tawa before making the next dosa
- Repeat with rest of the batter
- Serve hot with chutney and