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.