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.
![](https://sirisblog198815040.files.wordpress.com/2021/02/violet-and-peach-brushstroke-artists-influencer-youtube-thumbnail-set-1.png?w=1024&resize=840%2C473)
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:
- Tomato Dosa
- Sadda/Sajja Rotte | Bajra Roti | Pearl Millet Roti
- Sorakaya Thappilent|Masala Jowar Roti|Bottle Gourd Sorgham Millet Flat Bread
- Ragi Rotte with Veggies|Veggie Ragi/Finger Millet Roti
- Millet Salad
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
- 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.
Step by step photo 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.
![](https://sirisblog198815040.files.wordpress.com/2021/02/20210208_183215.jpg?w=1024&resize=343%2C343)
3. Grind everything in the morning.
![](https://sirisblog198815040.files.wordpress.com/2021/02/20210208_184443.jpg?w=1024&resize=341%2C341)
4. Add salt, pinch of baking soda. No fermentation needed.
![](https://sirisblog198815040.files.wordpress.com/2021/02/20210208_183242.jpg?w=1024&resize=347%2C295)
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.
![](https://sirisblog198815040.files.wordpress.com/2021/02/20210208_183432.jpg?w=1024&resize=348%2C348)
9. When the edges turn brown and dosa starts loosening the edges, flip the dosa. Cook 15 secs on the other side.
![](https://sirisblog198815040.files.wordpress.com/2021/02/20210208_183531.jpg?w=1024&resize=354%2C354)
10. Serve hot with chutney and/or sambar.
![](https://sirisblog198815040.files.wordpress.com/2021/02/20210208_183624.jpg?w=840)
[…] Whole grain Millet Dosa | Millet Dosa […]