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Mixed Millet Dosa Recipe
- Published on:
- Last update: 23 April 2024
- Post updated 5 times
Forget the usual rice routine because the mixed millet dosa recipe is here to bring a healthy and tasty twist to your plate. I’m all about good food that doesn’t skimp on taste or tradition. These millet dosas have won me over, and here’s why:
Millets are like the unsung heroes of grains – packed with protein, fibre, and essential minerals, they’re a nutritional powerhouse that’s been overlooked compared to the superstar, rice. But not anymore!
Their earthy taste and unique textures give dosa a whole new vibe. Plus, being naturally gluten-free, they’re a dream for anyone with dietary restrictions. And guess what? They’re super versatile too!
What are Mixed Millets?
Mixed millets bring together a blend of different millet varieties like foxtail, kodo, pearl, finger, little, and barnyard millets. These small-seeded grains, cherished in Africa and Asia, pack a punch—they’re gluten-free, brimming with fibre, protein, minerals, and antioxidants while keeping that glycemic index low. Not just that, they’re eco-friendly, needing less water and fertilizer compared to other grains, and they’re resilient to drought.
Get ready to explore a world of culinary possibilities with mixed millets! From khichdi to cookies, salads to soups, these grains elevate dishes effortlessly. Mix them with rice, wheat, or quinoa for an added nutritional and flavorful punch. Embrace the richness of these ancient grains, diversify your meals, and reap their versatile benefits.
Mixed Millet Dosa
The beauty of mixed millet dosa lies in its endless possibilities. You can experiment with different millet combinations, from the nutty richness of foxtail to the delicate sweetness of little millet. Add in some urad dal for fluffiness, a touch of fenugreek for tang, and voila! You’ve got yourself a dosa that’s as healthy as it is satisfying.
So, are you ready to ditch the rice and embrace the millet? This mixed millet dosa recipe is your one-stop guide to crafting the perfect mixed millet dosa. Let’s uncover the tricks to pick the best millets, whip up the perfect batter, and cook those crispy, golden dosas that’ll satisfy your cravings and put a smile on your face.
Ingredients
- 1 cup Foxtail millet
- 1 cup Pearl millet
- 1 cup kodo millet
- 1 cup Black gram (urad dal)
- 1 tbsp Fenugreek seeds
- 2 tbsp Salt
- 2 tbsp Oil or ghee
Instructions
- First, wash 1 cup of foxtail millet, 1 cup of pearl millet, and 1 cup of Kodo millet in a big bowl. Then, pour new water on them, making sure they’re all covered up. Leave them to soak for 6 hours or all through the night.
- In a separate bowl, wash 1 cup of black gram (urad dal). After you pour out the water, give the black gram a nice freshwater bath, making sure it’s all cosy in there. Toss in a teaspoon of fenugreek seeds, and let everything chill together for 6 hours.
- Following the soaking period, drain the water from both bowls. Place the millets into a blender or mixer grinder and grind them into a smooth batter. Adjust the consistency by gradually adding water if needed. Once done, transfer the batter into a sizable container.
- Place the soaked black gram and fenugreek seeds into the same blender or mixer grinder and grind them until you achieve a smooth and fluffy batter. Adjust the consistency by incorporating water as required. Once ready, combine this batter with the millet batter in the same container.
- Thoroughly combine the millet and black gram batters. Introduce 2 teaspoons of salt and mix thoroughly once more. Cover the container with a lid and allow it to ferment in a warm spot for 8 hours or overnight. During this time, the batter will rise and develop a bubbly texture.
- Post-fermentation, gently stir the batter and assess its consistency. Should it appear too thick, gradually add water while mixing thoroughly. Aim for a batter consistency resembling that of regular dosa or pancake batter—neither too thin nor too thick.
- Preheat a dosa pan or tawa over medium-high heat. Lightly grease it with oil or ghee. Drop some batter in the middle of the pan, then move it around in a circle to make a thin pancake. Put some oil or ghee on top and cook until it’s nice and crispy and gold on the bottom. Flip the dosa and cook for another minute until the opposite side is done. Fold the dosa and transfer it onto a plate. Repeat these steps with the remaining batter.
- Serve the mixed millet dosa hot with sambar and chutney varieties, or enjoy it plain with some butter or ghee.
Fast Delivery
₹60.00
Fast Delivery
₹60.00
Mixed Millet Dosa Recipe
A crispy, nutritious delight from South India: Mixed millet dosa, a blend of various millets and black gram, offers a vegan, gluten-free, and diabetes-friendly option. Its versatility shines whether paired with an array of sambar and chutney variations or relished simply with a dollop of butter or ghee.
Equipment
- 1 Blender or mixer grinder
- 1 Dosa pan or tawa
- 1 Ladle
- 1 Spatula
Ingredients
- 1 cup Foxtail millet
- 1 cup Pearl millet
- 1 cup kodo millet
- 1 cup Black gram (urad dal)
- 1 tbsp Fenugreek seeds
- 2 tbsp Salt
- 2 tbsp Oil or ghee
Instructions
- First, wash 1 cup of foxtail millet, 1 cup of pearl millet, and 1 cup of kodo millet in a big bowl. Then, pour new water on them, making sure they're all covered up. Leave them to soak for 6 hours or all through the night.
- In a separate bowl, wash 1 cup of black gram (urad dal). After you pour out the water, give the black gram a nice fresh water bath, making sure it's all cosy in there. Toss in a teaspoon of fenugreek seeds, and let everything chill together for 6 hours.
- Following the soaking period, drain the water from both bowls. Place the millets into a blender or mixer grinder and grind them into a smooth batter. Adjust the consistency by gradually adding water if needed. Once done, transfer the batter into a sizable container.
- Place the soaked black gram and fenugreek seeds into the same blender or mixer grinder and grind them until you achieve a smooth and fluffy batter. Adjust the consistency by incorporating water as required. Once ready, combine this batter with the millet batter in the same container.
- Thoroughly combine the millet and black gram batters. Introduce 2 teaspoons of salt and mix thoroughly once more. Cover the container with a lid and allow it to ferment in a warm spot for 8 hours or overnight. During this time, the batter will rise and develop a bubbly texture.
- Post-fermentation, gently stir the batter and assess its consistency. Should it appear too thick, gradually add water while mixing thoroughly. Aim for a batter consistency resembling that of regular dosa or pancake batter—neither too thin nor too thick.
- Preheat a dosa pan or tawa over medium-high heat. Lightly grease it with oil or ghee. Drop some batter in the middle of the pan, then move it around in a circle to make a thin pancake. Put some oil or ghee on top and cook until it's nice and crispy and gold on the bottom. Flip the dosa and cook for another minute until the opposite side is done. Fold the dosa and transfer it onto a plate. Repeat these steps with the remaining batter.
- Serve the mixed millet dosa hot with sambar and chutney varieties, or enjoy it plain with some butter or ghee.
Notes
- Feel free to mix and match millets based on what you prefer or have on hand. Barnyard millet, little millet, and finger millet are some excellent alternatives.
- Extend the batter’s shelf life by storing it in the fridge for up to 3 days. Just remember to bring it to room temperature before crafting your dosas.
- Adjust the batter’s thickness by adding water gradually—aim for a consistency akin to regular dosa or pancake batter, neither too thick nor too thin.
- For an extra crispiness factor, consider incorporating a touch of rice flour or semolina into the batter.
Health Benefits of Mixed Millet Dosa
Indulge in the goodness of a scrumptious and healthy South Indian breakfast—mixed millet dosa. Crafted from a mix of various millets like foxtail, kodo, pearl, finger, little, and barnyard, this dish is a gluten-free powerhouse, loaded with fibre, protein, minerals, and antioxidants, and boasting a low glycemic index. It’s the perfect gateway to embrace millets’ health perks and add them deliciously to your diet.
Here’s why mixed millet dosa is a nutritional jackpot;
1. Great for weight loss
Millets, rich in fibre and protein, work wonders by keeping you satiated for extended periods, and curbing your calorie intake. Their low glycemic index ensures stable blood sugar levels, preventing insulin resistance that often triggers weight gain.
2. Helpful for Diabetes Management
Millets excel in controlling blood glucose levels, aiding in diabetes prevention and control. With a lower glycemic index compared to rice and wheat, they ensure a gradual release of glucose, avoiding abrupt fluctuations. Packed with phytochemicals like phenolic acids and flavonoids, millets offer anti-diabetic effects that further support overall health.
3. Rich in Fibre and Prevent Constipation
Millets, packed with dietary fibre, work wonders in promoting healthy digestion and preventing constipation. Beyond that, fibre can be a powerful ally in reducing cholesterol levels, safeguarding against colon cancer, and mitigating the risk of cardiovascular ailments.
4. Maintain Body pH Balance Naturally
Millets, being alkaline foods, play a key role in stabilizing your body’s pH levels, warding off acidity and inflammation. By curbing acidity and inflammation, millets aid in averting health issues like ulcers, arthritis, allergies, and infections.
5. High in Protein and Easily Digestible
Millets serve as a valuable source of essential amino acids crucial for muscle, tissue, and organ repair and development. Unlike certain grains, they’re gentle on the stomach, sidestepping issues like bloating or gas.
Embracing a mixed millet dosa for breakfast isn’t just a flavorful choice; it’s a health booster. Pair it with diverse sambar and chutney options, or relish its simplicity with a touch of butter or ghee. Give this recipe a whirl and share your thoughts on the delightful experience.
Why You Should Add Mixed Millets to Your Diet
If you are looking for a way to diversify your diet and enjoy the benefits of ancient and versatile grains, you should consider adding mixed millets to your menu. Mixed millets, a blend encompassing foxtail, kodo, pearl, finger, little, and barnyard millets, offer a gluten-free bounty brimming with fibre, protein, minerals, and antioxidants. Their remarkable profile aids in lowering blood sugar, cholesterol, blood pressure, and inflammation, while also fortifying bone health and delivering essential amino acids. Furthermore, their resilience to drought and eco-friendly nature, requiring less water and fertilizer, contributes to their appeal. From porridge to salads, soups, bread, cookies, and cakes, the versatility of mixed millets elevates your culinary repertoire, making it a delightful journey to savour the immense health benefits these grains offer.
FAQ: Mixed Millet Dosa Recipe
Is millet dosa a good choice?
Absolutely! Millet dosa is incredibly nutritious. Millets offer a rich source of iron, protein, vitamins, and minerals, often absent in regular pulses, grains, and cereals. Incorporating millet into dosa amplifies its nutritional and fiber content.
How many calories are in 2 servings of millet dosa?
It depends on how big you make them—small (30 grams), medium (40 grams), or large (50 grams).
One lone millet dosa packs in 106 calories, 16.9 grams of carbs, 3.6 grams of protein, and 2.7 grams of fat. But hey, a whole cup of millet? That’s 207 calories, 41 grams of carbs, a whopping 22 grams of fiber, and 6 grams of protein!
What exactly is mixed millet?
Mixed millet is like a superhero flour, swooping in with all the good stuff – loads of fiber, protein, and those essential nutrients. So, if you want a wholesome diet that’s gluten-free, this is your tasty sidekick!
What are the ingredients in multi-millet flour?
Multi-millet flour can contain a variety of ingredients, including:
Foxtail millet, Little millet, Proso millet, Barnyard millet, Finger millet, Pearl millet, Jowar, Red rice, and Rice flakes.
Multi-millet flour can also contain other ingredients, such as:
Green gram, Bengal gram, Flak seed, Moth beans, Peanut, Pepper, Cardamon, Ginger.