Mixed Dal Millet Dosa | Foxtail Millet Recipe | No Fermentation Dosa
Updated: Jan 11
Foxtail Millet is one of the millet grains or sirudhanya. It is super rich in fiber and micronutrients - zinc, iron, and calcium. Millets are slowly gaining attention and are entering mainstream cooking again for their nutritional value and health benefits. Foxtail millet is known as Thinai, Navane, Kangni, or Korallu.
Few of the many benefits of Foxtail millets are:
Low to Medium Glycaemic Index (GI)
Very high in Fiber and Iron
Rich in Vitamin B's
All these benefits make it a great grain for Diabetics and Weight management.
In this post, I am share with you a protein-rich dosa recipe with Foxtail millet and multiple dals or lentils. This dosa is very delicious and nutritious. Fermentation is not required for this dosa. The batter is ready to use after grinding. It stays good in the fridge for one day.
Also, it can be spread thin or thick, the way you like it. My family likes it thin and crisp.
Do check-out my another protein and fiber-rich Foxtail millet dosa recipe:
If you love millets, please take a look at my other millet recipes:
1 cup Unpolished Foxtail Millet
⅓ cup Chana dal
⅓ cup Split yellow moong dal
⅓ cup Toor dal
¼ cup Urad dal
1 tbsp Dhania/Coriander seeds
1 tbsp Jeera/Cumin seeds
5 Dry red chili
2 green chili
2 ½ tsp Salt
4 cups water for soaking
About 1/2 cup water for grinding
Take Foxtail millet, chana dal, toor dal, split yellow moong dal, and urad dal in a bowl.
Rinse everything well 2-3 times.
Add Dhania seeds, Jeera seeds, Dry red chili, and green chili.
Add 4 cups water and let it soak for 6-8 hours or overnight.
Making the batter
Drain the water from the Soaked mix.
Now add 3 ladles to a blender. Add 1 tsp salt and 1/4 cup water. Blend to a fine paste to a dosa batter consistency. Transfer to a bowl.
Blend the rest in the same way in batches adding salt and water as needed. Totally I added 2 ½ tsp salt and 1/2 cup water.
Warm a cast iron tava or girdle on medium flame.
Sprinkle some water and check if the tava is hot enough. The water should evaporate immediately.
Tava should not be very hot as well. The batter may stick to it and it will make it difficult to spread it.
Season the tava using oil. I usually dip a paper towel in oil and rub it around the tava. Onion can also be used to season the tava.
Pour a ladle full of batter and spread in a spiral motion. Add ½ tsp oil around.
Cover and cook for about 1 min or until golden brown.
Crispy and a well-done healthy protein-rich dosa is ready to be devoured...
Enjoy with coconut chutney or a side of your choice!
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