- Wash and soak foxtail millet separately, and urad dal with fenugreek seeds together in another bowl for 5-6 hours.
- Grind both mixtures separately into smooth batters using a wet grinder, adding water as needed.
- Combine batters, add salt, and ferment for 8-12 hours in warm conditions.
- Heat a cast iron tawa and lightly grease it. Spread batter in a circular motion to form a thin crepe.
- Drizzle coconut oil around the edges and cook until golden brown and crisp on medium flame.
- Flip and cook the other side until golden brown. Serve immediately with chutney.
- Calories:180 kcal25%
- Energy:753 kJ22%
- Protein:6.5 g28%
- Carbohydrates:32 mg40%
- Sugar:0.8 mg8%
- Salt:85 g25%
- Fat:3.2 g20%
Last Updated on 2 months by Neha Deshmukh
Foxtail Millet Dosa Recipe – Authentic South Indian Gluten-Free Crepes
Introduction
Okay, let’s be real – dosa is comfort. That satisfying crisp, the tangy flavour, and the endless chutney options… what’s not to love? I remember the first time I tried making dosa at home, it was a bit of a learning curve! But trust me, once you get the hang of it, it’s so rewarding. And this recipe? It takes that classic comfort to a whole new level with the goodness of foxtail millet. It’s a fantastic way to enjoy a traditional South Indian breakfast or dinner while adding a healthy twist.
Why You’ll Love This Recipe
This Foxtail Millet Dosa isn’t just delicious; it’s a winner for so many reasons! It’s naturally gluten-free, packed with nutrients, and surprisingly easy to make. Plus, it’s a fantastic way to introduce a superfood like foxtail millet into your diet. You get all the familiar flavours of a classic dosa, but with a boost of health and a slightly nutty taste.
Ingredients
Here’s what you’ll need to whip up a batch of these delightful dosas:
- 3 cups Foxtail Millet
- 1 cup Urad Dal (split black lentils)
- 1 tbsp Fenugreek Seeds
- Salt to taste
Ingredient Notes
Let’s talk ingredients! A few little tips can make all the difference.
Foxtail Millet: Benefits and Selection
Foxtail millet (also known as kangni in Hindi) is a nutritional powerhouse. It’s a great source of protein, fibre, and essential minerals. Look for good quality, clean foxtail millet – it should be free from any stones or debris.
Urad Dal: The Protein Powerhouse
Urad dal is what gives the dosa its lovely texture and helps with fermentation. Make sure yours is fresh for the best results!
Fenugreek Seeds: Flavor and Fermentation
Don’t skip the fenugreek seeds! They add a subtle sweetness and help with the fermentation process. A little goes a long way, so stick to the 1 tablespoon.
Regional Variations in Dosa Batter
Dosa batter recipes vary so much across South India! Some families add a little bit of cooked rice for extra softness, while others might include a pinch of asafoetida (hing) for digestion. This recipe is a more traditional, millet-focused approach, but feel free to experiment once you’re comfortable with the basics.
Step-By-Step Instructions
Alright, let’s get cooking!
- First, give the foxtail millet a good wash and soak it in plenty of water for 5-6 hours. In a separate bowl, wash and soak the urad dal and fenugreek seeds together for the same amount of time.
- Once soaked, drain the water and grind the foxtail millet into a smooth batter using a wet grinder. Do the same with the urad dal and fenugreek seeds. You want both to be really smooth – this is key for a good dosa!
- Now, combine both batters in a large bowl. Add salt to taste and mix well.
- Cover the bowl and let it ferment in a warm place for 5-6 hours. The batter should rise and become light and airy.
- Heat a cast iron tawa (griddle) over medium heat. Once hot, drizzle a little coconut oil around the edges.
- Pour a ladleful of batter onto the tawa and spread it in a circular motion to form a thin crepe.
- Drizzle a little more coconut oil around the edges and cook until the dosa turns golden brown and crispy.
- Flip the dosa and cook the other side for a minute or two.
- Serve immediately with your favourite chutney!
Expert Tips
A few little secrets to dosa success!
Achieving the Perfect Dosa Crispness
A well-seasoned cast iron tawa is your best friend here. Make sure it’s hot enough, but not scorching. And don’t be shy with the oil!
Fermentation: Temperature and Timing
Warmth is crucial for fermentation. In colder months, you might need to place the batter in a slightly warmer spot, like near a radiator or in an oven with the light on. Fermentation time will also vary depending on the temperature.
Troubleshooting Batter Consistency
If the batter is too thick, add a little water. If it’s too thin, add a tablespoon of foxtail millet flour.
Variations
Let’s get creative!
- Vegan Foxtail Millet Dosa: This recipe is already naturally vegan!
- Gluten-Free Assurance: This recipe is completely gluten-free, making it perfect for those with dietary restrictions.
- Spice Level Adjustments: Add a pinch of red chilli powder to the batter for a little heat. My friend, Priya, loves adding a finely chopped green chilli too!
- Festival Adaptations: Dosas are often made during festivals like Ganesh Chaturthi and Makar Sankranti. You can add festive touches like colourful vegetable fillings.
Serving Suggestions
Dosa is best enjoyed fresh and hot! Serve it with:
- Coconut Chutney
- Tomato Chutney
- Sambar
- A dollop of ghee (clarified butter)
Storage Instructions
Leftover dosa batter can be stored in the refrigerator for up to 2-3 days. You might need to add a little water to adjust the consistency before making dosas.
FAQs
Got questions? I’ve got answers!
What is Foxtail Millet and is it a good substitute for rice in Dosa?
Absolutely! Foxtail millet is a fantastic substitute for rice in dosa. It’s gluten-free, highly nutritious, and adds a lovely nutty flavour.
How do I know if the dosa batter is fermented enough?
The batter should have risen and become light and airy. It will also have a slightly sour smell.
Can I use a blender instead of a wet grinder?
While a wet grinder is ideal for achieving a super smooth batter, you can use a high-powered blender. You might need to add a little more water to get the right consistency.
What kind of chutney pairs best with Foxtail Millet Dosa?
Coconut chutney is a classic pairing, but tomato chutney and sambar are also delicious!
How can I make the dosas crispier if they are sticking to the tawa?
Make sure your tawa is well-seasoned and hot enough. Also, use enough oil!