By Bornika Das
May 28, 2024
Foxtail millet dosa is a delicious and healthy twist on the traditional South Indian dosa, perfect for a nutritious breakfast or light dinner. Rich in fibre, iron, and antioxidants, foxtail millet is an excellent alternative to rice and wheat, making this dosa both gluten-free and diabetic-friendly. Take a look at the recipe here:
1 cup foxtail millet 1/4 cup urad dal (split black gram) 1/4 teaspoon fenugreek seeds Salt to taste Water as needed Oil for cooking
Rinse the foxtail millet, urad dal, and fenugreek seeds thoroughly. Soak them together in enough water for at least 4-6 hours or overnight.
Drain the soaked mixture and blend it into a smooth batter with a little water. The consistency should be similar to that of regular dosa batter, slightly thick but pourable.
Transfer the batter to a large bowl, cover, and let it ferment in a warm place for 8-10 hours or overnight. The batter should rise and become airy.
Add salt to the fermented batter and mix well. Heat a non-stick pan or dosa tawa, lightly grease with oil. Pour a ladleful of batter onto the pan and spread it in a circular motion to form a thin dosa.
Drizzle a few drops of oil around the edges and cook until the edges start to lift and the bottom turns golden brown. Flip and cook the other side if desired.
Serve hot with coconut chutney, sambar, or your favourite accompaniment.