Millet Dosai Recipe

Millet dosai is a healthy and an easy alternate to normal dosai. Every weekend, I grind batter and ferment overnight, so that it comes handy for breakfast or dinner in the weekdays. Whenever I am lazy to grind idli batter, I go with grinding Millet batter as it just takes 15 mins, whereas idli batter takes 3 times more grinding time. When I am much lazier, I will opt for Ragi dosa using Ragi flour(link) as it just takes less than 10 minutes to grind the remaining ingredients. Millet dosas can be made crispier or softer as per our choice. Any available millet can be used in this recipe. I have tested and tasted this recipe using Proso Millet/Panivaragu, Pearl Millet/Kambu, Foxtail Millet/Thinai, Finger Millet/Ragi, Little Millet/Saamai, Kodo Millet/Varagu, Barnyard Millet/Kudhiraivaali. It works well with all types of millets. The same batter can be used for making mini idlis, paniyarams/appes as well.

Millet Dosai Recipe

 

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Prep time

15 mins

Cook time

5 mins

Total time

20 mins

 

Serves: 30 dosas

Ingredients

• Any Millet - 1.5 cups
• Idli Rice - ½ cup
• Urad dal - ½ cup
• Tapioca(Javvarisi) or Beaten Rice(Poha/Aval) - ½ cup
• Salt - 1 tsp levelled or as required
• Water - To grind

Instructions

1. Take 1.5 cup of any millet and wash it separately.
2. Take ½ cup idli rice and wash it separately.
3. Take ½ cup urad dal and wash it separately.
4. Take ½ cup Tapioca pearls or beaten rice and wash it separately.
5. Soak rice and millet together in water, well above the immersing level.
6. Soak Tapioca/poha and urad dal together in water, well above the immersing level.
7. You shall let them soak overnight or at least 6 to 8 hours.
8. Wash wet grinder with cold water. Turn on the grinder and add soaked urad dal and tapioca/poha and add little of soaked water.
9. Without any delay, add soaked rice and millets without soaked water.
10. As and when required, add urad dal soaked water and wipe the sides using fingers/spatula to ensure even grinding. The batter should not be runny and so don't add too much water. At the same time, it should not be too tight. Add ample water required to make idli batter consistency.
11. Do not grind it too smooth. Stop once it is nicely ground, but still you could feel slightly grainy when pressed between fingers. It takes exactly 15 mins for me using Premier wet grinder.
12. Transfer ground batter to a container. Wash the grinder with lil water and add to the batter.
13. Add 1 tsp salt or as required. Mix well with hand. Do not use spatula or ladle. Good bacteria in our hand is said to kick start the fermentation process.
14. Keep it closed overnight (or 6 to 8 hours) in a warm place or inside oven with light on (oven off), if the temperature is cold.
15. Once it is fermented and raised up, mix it with a ladle. Make idlis as such. For making dosa, add little water to make thick set dosa. Add more water to make crsipy dosa.
16. Refrigerate the batter and finish it off within 2 to 3 days.

Notes

1)Use either tapioca or poha/aval. Do not use both.
2)To any millet, you shall add a handful of Ragi for nice color and flavor.
3)If any millet is short of the required measure, you shall add Quinoa to compensate the millet measure. Say, 1 cup millet and ½ cup quinoa.
4)Use urad dal soaked water to grind the batter as it aids in fermentation.
5)Minimum 6 to 8 hours fermentation is recommended. Can be extended upto 10 hours in cold countries.
6)Once fermented, refrigerate the batter and finish it off within 2 to 3 days max. Millet batter should not be carried over longer.
7)Fenugreek seeds are not recommended as Millets naturally have mild bitterness. Adding fenugreek seeds might make it more bitter.

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I usually add an egg on top my dosas made for breakfast. Just spread dosa batter (thick or thin as you wish), crack open an egg over it and spread the egg throughout the dosa, sprinkle some pepper powder over it, drizzle oil in & around the dosa and cook closed for a minute or 2 in medium flame. Once egg looks firm(not runny), flip the dosa and let it cook for 1 more minute. Tada, your Millet egg dosa is ready. Enjoy with calcium-rich sesame seeds powder(link) or just honey or chutney or sambar.

Fermented thick Millet batter can be used to make soft mini idlis or crispy out & spongy inside Paniyarams/Appes. To make idli, pour water in idli pot keep closed in medium-high heat. Once the water comes to rolling boil, grease the idli plates and pour the batter into the idli moulds. Place it in and cook closed for 10 minutes. Take out and demould using water greased spoon.

To make appes/paniyarams, in a hot pan, add oil. Once hot, add 1/4 tsp mustard seeds. Once spluttered, add 1/4 tsp each of chana dal and split urad dal. Once dal starts to change color, add finely chopped green chillies, curry leaves, small onion(or big onion), lil salt for the onions. After 2 mins, add grated carrots and fry for 2 more mins. Add finely chopped coriander leaves, give a quick mix and pour this into the millet batter. Mix the batter well. Heat appe pan. Once hot, add 1/4 tsp oil in each hole. Add millet batter to fill 3/4th of each hole. Cook closed in medium flame for 2 to 3 mins. Flip and cook open for 2 to 3 mins. Take out and serve hot with tomato chutney(link) or Almond chutney(link) or coconut chutney or mint/coriander chutney. Look at the below 1 minute short video to see a quick glimpse on making crispy Millet dosai and appes/paniyarams.