Whole grain Millet Dosa | Millet Dosa

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:

Mixer Grinder : https://amzn.to/3szE3Jz

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

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

Tips

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

Step by step photo instructions

  1. Rinse and soak all the millets, grains and methi seeds for atleast 8 hrs or over night.
  2. Rinse and soak poha and sabudhana for 4 hrs.

3. Grind everything in the morning.

4. Add salt, pinch of baking soda. No fermentation needed.

5. Heat the griddle, rub with 3 drops of oil.

6. Sprinkle little water to check the griddle is hot enough, water should sizzle.

7. Pour 2 ladles of batter and spread in round with ladle.

8. Add 1-2 tsp oil around and on the dosa.

9. When the edges turn brown and dosa starts loosening the edges, flip the dosa. Cook 15 secs on the other side.

10. Serve hot with chutney and/or sambar.

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