Millet Dosas: Try These For A Gluten-Free South Indian Meal

Dosa is a South Indian staple that is also a popular breakfast choice across the globe. Since dosas are traditionally made with a fermented batter of rice and urad dal, even though all nutritious ingredients, the meal is rich in gluten.

If you have gluten intolerance or are simply moving towards a millet-forward diet, you can still enjoy dosas made with millets. Known for its nutritional value and health benefits like improving heart health, boosting digestion, and managing weight, each millet has found its due importance on a plate. So, if you want to make your meal gluten-free, here are the millet versions of dosas you must try making at home.

Thinai Dosa

Thinai, also known as foxtail millet, is a healthier alternative to rice and can be used to make dosa. As per a study published in the journal Frontiers in Nutrition in 2023, foxtail millets are a rich source of many health-promoting nutrients and bioactive compounds such as dietary fibres, antioxidants, macro and micronutrients, etc. Thanks to its nutty flavour profile, the texture and taste of a thinai dosa are almost similar to those of traditional dosa and can be perfectly paired with coconut chutney and sambar.

Bajra Dosa

Made with bajra or pearl millet, bajra dosa has a denser texture than a rice-based dosa. To make the millet version at home, you can soak bajra and urad dal overnight and then grind it to make a smooth batter. Next, ferment the batter till it’s fluffy. You can then heat a tawa, pour a ladleful of batter onto the tawa, spread it in a circle, and cook till crispy. You can then enjoy the bajra dosa as a healthy breakfast or snack.

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Ragi Dosa

Ragi dosa is a popular millet dish that can be prepared in two ways. You can either ferment the ragi flour with ground urad dal or make it instantly with ragi flour mixed with dahi and a little water. Either way, you will get a crispy dosa that can be enjoyed as is or can be paired with a bowl of sambar for a wholesome meal.

Samai Dosa

As per a study published in the journal Frontiers in Genetics in 2022, samai, or little millet, is rich in micronutrients and essential amino acids for regulatory activities, making it a perfect ingredient for people with diabetes or celiac. All you need to do to make samai dosa at home is to soak little millet with urad dal and grind it till is smooth. You can make a crispy dosa using the fermented batter and serve it with pudina or coconut chutney.

Varagu Dosa

Unlike the traditional crispy rice-based dosa, varagu dosa, made with kodo millet, has a chewy texture. However, thanks to the fibre content of the Kodo millet, you can remain full after eating the varagu dosa for a more extended period of time. To make the dosa even healthier, add chopped veggies like carrots, onions, or grated paneer, and curry leaves to the batter.