Foxtail Millet Dosa

Dosa is a staple food in most Indian homes, especially in South India. Foxtail Millet Dosa is a very healthy option and is very low in calories, plus it’s so delicious that you can never have enough of it.

As we all know that millets in general are super healthy and foxtail millet is rich in fiber, protein, iron, calcium and potassium. Foxtail millet is gluten free which makes it easily digestible. Since this batter is naturally fermented it is rich in Vitamin B12. So, try using naturally fermented food in your diet for a better health.

I prepared this batter in a blender and it turned out really good just like in a wet grinder. Always soak the millets for a minimum of 6 hours.  Using cooked rice or poha while blending the batter helps in the process of fermentation. However, I have not used any of this instead, I used my hands to mix the batter. The heat from our hands will help boost fermentation.

Even though the recipe requires fermentation, it only takes about 5 minutes to cook. Start your day right and get ready to make this easy and super healthy Millet Dosa with this super easy recipe.

Today we will learn how to make this naturally fermented foxtail millet dosa following this easy recipe.

Foxtail Millet Dosa

Recipe by TinaCourse: BreakfastCuisine: IndianDifficulty: Easy

Prep time

15

minutes

Fermenting

6-8

hours

Cooking Time

3-5

minutes

Foxtail Millet Dosa is vegan, gluten-free, nutritious South Indian breakfast. This crispy dosa is made without rice and is very healthy and diabetic-friendly.

Ingredients

• 2 cups foxtail millet/ thinai / navane

• 1/2 cup urad dal

• 1 tbsp methi seeds

• enough water to soak the above 3 ingredients

• 1 cup water or as required (for grinding)

• ghee/oil as required

• salt as required

Directions

• Wash the millet, urad dal and methi seeds 2-3 times till the water turns clean and soak together for 6-8 hours or overnight.
• Drain the water and grind along with required water and salt to a smooth batter.
• Now transfer this batter into a container. Add some water into the blender and give it a blitz to remove the extra batter and pour that into the same container.
• Mix the batter well using your hands, this will boost fermentation. Cover and keep and in a warm place to ferment for 6-8 hours or overnight. (missed clicking a picture of this).
• Now your Foxtail Millet Dosa batter is ready.
• Mix it well using a ladle and add more water if required. The batter should have ketchup like consistency.
• Heat a tawa, pour a ladle of dosa batter and spread it in a circular motion. Cover and cook. Keep the flame on medium. Now open and drizzle some ghee/oil on the dosa.
• When the corners start lifting up, carefully remove the dosa and serve hot with any chutney of your choice.

Notes

• Make sure to soak the millets for a minimum of 6 hours.
• Adding poha or cooked rice helps in the process of fermentation. In this recipe however I have not used any of those.
• The batter stays good up to 3-4 days in the refrigerator.
• The amount of water required for grinding can depend on the quality of urad dal and millet. Just add little at a time while grinding.