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Foxtail Millet Dosa

Yields1 Serving

 3 cups or bowl full of foxtail millets
 1 cup or bowl full of urad dal
 1/2 tsp fenugreek seeds or methi dana
 1/8 tsp rock salt
 water as required to thin out the batter

Wash millets and urad dal separately a few times.


Soak millets in one bowl and in another bowl soak urad dal and fenugreek seeds for 6 hours preferably overnight.


Next day grind into batter using mixer. Keep in a big bowl cover and let this ferment for 6 to 8 hours.


Take this batter in a bowl and add rock salt to taste. Add water if required to thin out batter a bit.


Heat iron dosa tawa on medium high flame. Brush oil and remove excess oil using tissue or alternatively brush oil using half cut onion on tawa.


Once tawa is hot , bring flame to medium hot and pour a laddle full of batter and spread in circular motion till the batter is finised and you get thin layer across.


Let it cook on medium flame for a few seconds. Add a few drops of ghee to the dosa.


Let dosa cook fully. The dosa will start leaving sides of tawa once it is done and you will notice the bottom side of dosa turning golden brown( especially from the centre).


Flip and apply little bit more ghee . Although this step is optional but I like the taste of ghee with my dosa.


Remove the dosa and serve with chutney and sambhar