Millet Dosa – Breakfast Recipe

It’s taken a few iterations to perfect this #kodomillet dosa. The trick is in fermenting the batter long enough till it rises in order to make fluffy & crispy dosas. Kodo millets are a great rice substitute in dosas and are low GI, full of vitamins and polyphenols and what’s more they are environmentally friendly to grow from a farmer’s standpoint as they grow well in low water conditions.

Kodo Millet Dosa with Coconut Chutney and Sambar

Here’s a very easy recipe:

  • 1 cup Kodo Millet (Varagu in Singapore)
  • 1/4 Cup Urad Dal
  • 1/2 tsp Fenugreek (methi seeds)
  • 2 tbsps Poha (Beaten Rice)
  • Salt to taste


  1. Soak the millets, Urad Dal and fenugreek in water overnight or for at least 6 hours.
  2. Add the poha flakes just before blending the batter in a wet grinder.
  3. I leave the batter outside the fridge for continued fermentation for 3 hours. This is an important step for fluffy dosas
  4. Add salt to the batter just before you are ready to make the dosa.
  5. Use a hot pancake pan a just a bit of oil/ ghee to make a crisp dosa.

Tip: When you blend the batter, begin with the water from the soaked millets and TOP up with just the right amount of water for a pancake like consistency.

I serve it hot with Roasted Coconut chutney and my favourite Drumstick sambar !

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.