Recipe for Foxtail Millet Dosa
For some years, I have been using millets in my kitchen. They are high in protein and fibres and are light on the stomach. Millets are quite popular in Bangalore- the place where I have spent a good number of years. Ragi, i.e. finger millet, has been used in Karnataka for ages. Many traditional foods like Ragi Mudde ( Finger Millet Dumplings), Ragi Dosa ( Finger Millet Pancakes), Ragi Laddus ( Dessert made from finger millet), etc., are made with Finger millet. Even baby food is made with it because it is light on the stomach and easy to digest.
Millets come in many varieties, each with unique nutritional benefits. If you are looking for Millet Recipes, you can check out recipes for Ragi Dosa ( Finger Millet Dosa), Dal Bajra Parantha ( Pearl Millet Parantha), Mooli Bajra Thalipeeth ( Raddish and Pearl Millet Thalipeeth), Multigrain Methi Parantha (a combination of multiple grains including millets) and Foxtail Millet Idli ( steamed dumplings made with lentils and millet).
Today’s recipe is Foxtail Millet Dosa. It is easy to make and tastes delicious. So, let’s start:
Ingredients required to make Foxtail Millet Dosa:
- 3 Cups Foxtail Millet
- 1 Cup Urad Dal ( Black Gram without skin)
- Water; to soak the grains, make the batter, and to adjust the consistency
- 2 tsp Salt
- 1 tsp Fenugreek Seeds (optional)
- 2 tbsp Cumin Seeds
- ½ Cup Dry Curry Leaves; crushed
- ½ tbsp Black Pepper; crushed
- Sesame Oil/Ghee to make the dosas
Method to make Foxtail Millet Dosa:
- Wash the millet and soak them in about 3 cups of water for four hours. If you use fenugreek seeds, soak them with the millet.
- Wash the lentils and soak them in 2 1/2 cups of water for four hours.
- After 4 hours, grind them to a fine batter. You will not need extra water to grind it. But if you do, please add it, but ensure that the batter is neither too thick nor too thin.
- Whisk it well for a minute. Then cover and keep it for overnight fermentation.
- The next day, you will see that the batter has fermented.
- Add salt, cumin seeds, crushed curry leaves and crushed black pepper and mix well.
- Add water and bring the batter to a flowy consistency.
- Heat a pan. Grease it. On medium heat, spread the dosa batter. Keep it as thin as possible.
- Drizzle some ghee/oil around the edge and also on the dosa and cook on medium heat.
- If you have spread the batter thin, you don’t need to flip it. If you see that the surface of the dosa on top looks a bit raw, flip it for a few seconds and take out the dosa.
- Serve hot with any chutney of your choice.
The last time I made Foxtail Millet Dosa in my home, I served it with Tomato Onion Chutney. You can serve it with any chutney of your choice. Check out my 11 Chuney recipes for pairing with idlis and dosas.
About sourcing Ingredients in Germany:
You can get foxtail millets easily in any German Supermarket. However, for the rest of the ingredients, you can check any Indian shop near you or the online store of Spicelands. They are a big store in Frankfurt, delivering all across Germany.
Alternatively, you can even buy these ingredients from amazon.de. Links are given below:
Foxtail Millet: https://amzn.to/43nivCA
Salt: https://amzn.to/3ACstDM
Urad Dal:https://amzn.to/3MQHPLV
Ghee:https://amzn.to/45xdHwc ( Buy or make at home. Check my article about Ghee)
Curry Leaves: https://amzn.to/3WvOSg3
Black Pepper: https://amzn.to/42bzarP
Cumin Seeds:https://amzn.to/41EPjWD
Equipment needed for the recipe:
Please note that I use all these in my kitchen. I am happy and satisfied with these products, and hence, I recommend these to my readers.
Mixing Bowl:https://amzn.to/3V8ZPU
Mixer:
Option 1 Bosch:https://amzn.to/3LzMbGF (Perfect for Indian cooking, with great reviews)
Option 2: Preethi:https://amzn.to/3n9XCLH ( I use this. It is perfect for Indian cooking, but priced higher than Bosch)
Dosa Pan: https://amzn.to/41rC8Im
Check out the recipe in printable format:
Recipe for Foxtail Millet Dosa
Equipment
- Mixing bowl
- Mixer grinder
- Pan
Ingredients
- 3 Cups Foxtail Millet
- 1 Cup Urad Dal ( Black Gram without skin)
- Water; to soak the grains, make the batter, and to adjust the consistency
- 2 tsp Salt
- 1 tsp Fenugreek Seeds (optional)
- 2 tbsp Cumin Seeds
- ½ Cup Dry Curry Leaves; crushed
- ½ tbsp Black Pepper; crushed
- Sesame Oil/Ghee to make the dosas
Instructions
- Wash the millet and soak them in about 3 cups of water for four hours.
- Wash the lentils and soak them in 2 1/2 cups of water for four hours.
- After 4 hours, grind them to a fine batter. You will not need extra water to grind it. But if you do, please add it. Ensure that the batter is neither too thick nor too thin.
- Whisk it well for a minute. Then cover and keep it for overnight fermentation.
- The next day, add salt, cumin seeds, crushed curry leaves and crushed black pepper and mix well.
- Add water and bring the batter to a flowy consistency.
- Heat a pan. Grease it. On medium heat, spread the dosa batter. Keep it as thin as possible.
- Drizzle some ghee/oil around the edge and also on the dosa and cook on medium heat.
- If you have spread the batter thin, you don't need to flip it. If you see that the surface of the dosa on top looks a bit raw, flip it for a few seconds and take out the dosa.
- Serve hot with any chutney of your choice.
Please note that this article contains affiliate links. If you buy using these links, I receive a small commission. This has no effect on the price for you.
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