Millet Dosa

Crisp dosas from a simple Foxtail millet and urad dal batter.

Prep

8 hours (soaking and fermenting)

Cook

20 minutes

Serves

Makes about 12 dosas

Ingredients

• 2 cups Grainifyy Foxtail Millet
• 1/2 cup urad dal
• 1/4 tsp fenugreek seeds
• Salt to taste
• Oil for the pan

Method

1. Soak the millet and the dal with fenugreek separately for 5–6 hours.
2. Grind both, mix with salt and ferment overnight.
3. Thin the batter slightly with water so it spreads easily.
4. Pour on a hot tawa, spread thin, drizzle oil and cook until the edges lift.
5. Fold and serve straight off the pan.

Tips

• The first dosa is always a test — wipe the pan with a little oil before the next one.
• A slightly thinner batter gives crisper dosas.

Serving Suggestion

Serve with chutney, sambar or potato masala.