Go Back
+ servings

Millet Dosa



  • cup foxtail millet (kangni)
  • cup pearl millet (bajra)
  • ¾ cup skinned black gram (urad dal)
  • ¼ teaspoon fenugreek seeds (methi)
  • Salt to taste


Making millet dosa batter

  • Place foxtail millet, pearl millet, and urad dal in separate bowls. Wash them thoroughly and drain the water
  • Add fresh water and soak them for 5-6 hours
  • Drain the water from both the millets and urad dal
  • Grind the urad dal by adding little water. Grind until it is smooth
  • Transfer to a large bowl
  • Next, grind the millets separately by adding little water as needed
  • Transfer it to the bowl along with urad dal. Mix the batter well
  • Let it sit for fermentation overnight
  • The batter is ready to be used once it is well fermented

Making millet dosa

  • Add salt to the batter and mix well
  • Take a ladle full of batter and pour it in the center of the tawa. Using the ladle or a small bowl gently spread the batter in a circular motion
  • Pour a teaspoon of oil or ghee onto the dosa
  • Cook on medium flame until brown
  • Fold the dosa as desired and remove it from tawa
  • Sprinkle some water and clean the tawa before making the next dosa
  • Repeat with rest of the batter
  • Serve hot with chutney and sambar