Last Updated on 2 months by Neha Deshmukh

Authentic Kuthiraivali Dosa Recipe – Barnyard Millet & Urad Dal

Introduction

Okay, let’s be real – dosa is always a good idea, right? But have you ever thought about making it with barnyard millet? I stumbled upon this Kuthiraivali Dosa recipe a few years ago, looking for ways to incorporate more millets into our diet, and it quickly became a family favorite. It’s surprisingly easy, incredibly flavorful, and packed with goodness. Trust me, you won’t miss the rice! This recipe is a little different than your standard dosa, but it’s worth every minute.

Why You’ll Love This Recipe

This Kuthiraivali Dosa isn’t just delicious; it’s a nutritional powerhouse. It’s a fantastic way to enjoy a classic South Indian breakfast or dinner with a healthy twist. Plus, it’s naturally gluten-free! It’s a bit of a labor of love with the soaking and fermenting, but the result is a light, crispy dosa that’s incredibly satisfying.

Ingredients

Here’s what you’ll need to make these amazing dosas:

• 2 cups Barnyard Millet (Kuthiraivali)
• 0.75 cup Unpolished Whole White Urad Dal
• 0.33 cup Sabudana (Javvarisi)
• 1 teaspoon Fenugreek seeds
• 1 teaspoon Salt

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Barnyard Millet (Kuthiraivali) – Health Benefits & Selection

Barnyard millet, or Kuthiraivali, is a fantastic grain. It’s gluten-free, easy to digest, and a good source of fiber. Look for good quality millet that’s clean and free of any debris.

Unpolished Whole White Urad Dal – Why It Matters

Using unpolished urad dal is key for that authentic flavor and texture. Polished dal loses some of its nutritional value and doesn’t ferment as well. You can find it at most Indian grocery stores.

Sabudana (Javvarisi) – Regional Variations & Uses

Sabudana, also known as tapioca pearls, adds a lovely slight chewiness to the dosa. It’s commonly used in fasting foods in India. You’ll find different sizes of sabudana; smaller pearls work best here.

Fenugreek Seeds – Flavor Profile & Importance

Don’t skip the fenugreek seeds! They add a subtle, slightly bitter flavor that really enhances the overall taste. Plus, they aid in fermentation.

Oil – Choosing the Right Oil for Dosa

I prefer using groundnut oil or coconut oil for making dosas. They impart a lovely flavor and help achieve that perfect golden-brown color.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the barnyard millet a good wash – about 2-3 times – until the water runs clear. Then, separately soak the millet, urad dal, fenugreek seeds, and sabudana in plenty of water for at least 3 hours. I usually soak them overnight for best results.
2. Drain all the soaked ingredients. Now, grind the fenugreek seeds, sabudana, and urad dal into a very smooth paste. You’ll need minimal water for this – aim for up to 1 cup. Set this aside.
3. Next, grind the soaked millet separately, again using up to 1 cup of water. It won’t get as smooth as the dal mixture, and that’s okay. Combine the millet mixture with the dal mixture, and add the salt. Mix everything really well.
4. Now comes the patience part! Ferment the batter for 12 hours in a warm place. I usually leave it covered on the kitchen counter. Once fermented, refrigerate it and use it within 2 days.
5. Heat a lightly oiled griddle or tawa on medium-high heat. Spread about 1/4 cup of batter onto the hot griddle, spreading it in a circular motion to form a thin crepe.
6. Cook for about 30 seconds per side, or until golden brown and crispy. Drizzle a little oil around the edges as it cooks.

Expert Tips

Here are a few things I’ve learned along the way:

Achieving the Perfect Dosa Batter Consistency

The batter should be smooth and flowing, but not too runny. If it’s too thick, add a little water, a tablespoon at a time, until you reach the right consistency.

Tips for Non-Stick Dosa Cooking

Even with a non-stick tawa, a little oil is your friend! Make sure the tawa is hot enough before you pour the batter.

Understanding Fermentation Times

Fermentation time depends on the temperature. In warmer climates, it might take less time. You’ll know it’s ready when the batter has doubled in volume and has a slightly sour smell.

Variations

Want to switch things up? Here are a few ideas:

Vegan Kuthiraivali Dosa

This recipe is already naturally vegan!

Gluten-Free Kuthiraivali Dosa (Naturally Gluten-Free!)

Yep, it’s naturally gluten-free thanks to the barnyard millet.

Spice Level Adjustment – Adding Green Chilies

My family loves a little heat, so I often add 1-2 finely chopped green chilies to the batter.

Navratri/Fasting Adaptation – Using Sendha Namak (Rock Salt)

During fasting periods, substitute regular salt with sendha namak (rock salt).

Serving Suggestions

Kuthiraivali Dosa is best served hot with your favorite chutney. I absolutely love it with a spicy kaara chutney, but coconut chutney or sambar are also delicious options. A dollop of ghee never hurts either!

Storage Instructions

You can store the fermented batter in the refrigerator for up to 2 days. The batter might become slightly more sour over time, but it will still be good to use.

FAQs

Let’s answer some common questions:

What is Barnyard Millet (Kuthiraivali) and is it good for diabetics?

Yes! Barnyard millet has a low glycemic index, making it a good choice for people with diabetes. It’s also a good source of fiber, which helps regulate blood sugar levels.

Can I use a different type of dal instead of Urad Dal?

While urad dal is traditional, you could experiment with moong dal, but it will change the flavor and texture. Urad dal provides the best fermentation and that classic dosa taste.

How do I know if the dosa batter is fermented enough?

The batter will have doubled in volume and have a slightly sour aroma. You might also see some small bubbles on the surface.

Can I make this dosa batter in a mixer grinder?

Yes, absolutely! A mixer grinder works just fine, but you might need to add a little more water to get a smooth consistency.

What is the best chutney to serve with Kuthiraivali Dosa?

Kaara chutney is my personal favorite, but coconut chutney and sambar are also fantastic choices. It really comes down to personal preference!