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

Method

  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 https://vegetrailian.com/2019/05/27/roasted-coconut-chutney/ and my favourite Drumstick sambar !

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