Recipe- Crispy And Gluten Free Millet Dosa

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.

Ingredients

1½ 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