Whole grain dosa – This dosa is high in protein, vegan, gluten-free, nutritious South Indian breakfast usually served with sambar and varieties of chutneys. This is kind of instant dosa, because no fermentation is needed. This crispy dosa without rice makes it a healthy, diabetic friendly and aids in weight loss. This dosa has both millets and dals. Adding poha and sabudana(tapioca) gives soft texture, millets add crispiness. This can be served as a breakfast, lunch or dinner.

Millets and dals used in this are high in fiber, protein, B vitamins, minerals like zinc, phosphorus, iron, magnesium, and antioxidants.

More Dosa and Millet Recipes:

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How to make Whole Grain Millet Dosa

PREP TIME: 5 MINS SOAK TIME: OVER NIGHT OR 6-8 HRS COURSE: MAIN COURSE CUISINE: SOUTH INDIAN SERVINGS : 6-7

Ingredients

foxtail millets (korralu) – 1/2 cup
sorghum millets (jonnalu) – 1/2 cup
pearl millets (saddalu) – 1/2 cup
finger millets (raagulu) – 1/2 cup
whole black gram (minumulu/whole urad) – 1/2 cup
whole green gram (pesulu/moong) – 1/2 cup
poha – 1/2 cup
sadhana – 1/2 cup
methi seeds (menthulu) – 1 tsp

Instructions

Rinse and soak all the millets, grains and methi seeds for atleast 8 hrs or over night.
Rinse and soak poha and sabudhana for 4 hrs.
Grind everything in the morning.
Add salt, pinch of baking soda. No fermentation needed.
Heat the griddle, rub with 3 drops of oil.
Sprinkle little water to check the griddle is hot enough, water should sizzle.
Pour 2 ladles of batter and spread in round with ladle.
Add 1-2 tsp oil around and on the dosa.
When the edges turn brown and dosa starts loosening the edges, flip the dosa. Cook 15 secs on the other side.
Serve hot with chutney and/or sambar.

Tips

Soaking the millets atleast 8 hrs helps to be easy on stomach.
You can add more varieties of millets or grains or mix and match with whatever you have on hand.