Last Updated on 2 months by Neha Deshmukh

Foxtail Millet Dosa Recipe – Authentic Thinai Arisi & Urad Dal Dosa

Introduction

Okay, let’s be real – dosa is always a good idea, right? But have you ever thought about making them even healthier? I’m so excited to share my recipe for Foxtail Millet Dosa, or Thinai Arisi Dosa as it’s traditionally known. It’s a fantastic way to enjoy this South Indian staple with a boost of nutrition. I first made this when trying to incorporate more millets into our family’s diet, and honestly, we haven’t looked back! It’s become a regular in our weekend breakfast rotation.

Why You’ll Love This Recipe

This isn’t just another dosa recipe. It’s a delicious way to enjoy the benefits of foxtail millet, a wonderfully nutritious grain. It’s naturally gluten-free, easy to digest, and surprisingly flavorful. Plus, the combination of foxtail millet and urad dal creates a beautifully crispy dosa that’s perfect with sambar and chutney.

Ingredients

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

• 3 cup Foxtail Millet (Thinai Arisi)
• 1.5 cup Urad Dal
• 0.25 tsp Methi Seeds (Fenugreek Seeds)
• to taste Salt
• as required Oil
• as required Water

Ingredient Notes

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

Foxtail Millet (Thinai Arisi): A Nutritional Powerhouse

Foxtail millet is a fantastic grain. It’s packed with protein, fiber, and essential minerals. You can usually find it at Indian grocery stores or online. I prefer using the whole grain for a slightly rustic texture, but you can also use the milled version if you prefer.

Urad Dal: The Key to Crispy Dosas

Urad dal (split black lentils) is what gives dosas their signature crispness. Make sure you use good quality dal – it really impacts the final result.

Methi Seeds (Fenugreek Seeds): Enhancing Flavor & Fermentation

Don’t skip the methi seeds! They add a lovely subtle flavor and also help with the fermentation process. A little goes a long way, so stick to the ¼ tsp.

Regional Variations in Dosa Making

Dosa making is an art, and every family has their own little secrets! Some people add a handful of poha (flattened rice) to the batter for extra lightness. Others add a little cooked rice for a softer dosa. Feel free to experiment and find what works best for you.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, measure out 3 cups of foxtail millet, 1.5 cups of urad dal, and ¼ tsp of methi seeds. Give them a really good rinse under cold water until the water runs clear. This removes any impurities.
2. Now, soak these ingredients in plenty of water for 3-4 hours. I usually do this in the morning so they’re ready to grind in the afternoon.
3. Drain the soaked mixture completely. This is important!
4. Grind the soaked mixture into a smooth batter, adding water gradually as needed. The consistency should be similar to a thick pancake batter.
5. Once ground, give the batter a good hand-mix for about 2 minutes. This helps with fermentation. Then, cover it and let it rest in a warm place for 8-10 hours, or even overnight.
6. After fermentation, add salt to taste and mix gently. Don’t overmix!
7. Heat a dosa tawa (flat griddle) over medium heat. Grease it lightly with an oiled cloth or a piece of onion.
8. Pour a ladleful of batter onto the tawa and spread it in a circular motion.
9. Drizzle a little oil around the edges. Cook until the dosa is golden brown and crispy. Flip and cook the other side for a minute or so.
10. Serve hot with your favorite sambar, chutney, or podi!

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect foxtail millet dosa:

Achieving the Perfect Dosa Crispness

The key to a crispy dosa is a well-fermented batter and a hot tawa. Don’t be afraid to experiment with the heat level to find what works best for your stove.

Fermentation: Temperature & Timing

Fermentation time depends on the temperature. In warmer climates, it might take less time. In colder climates, it might take longer. Look for the batter to have doubled in volume and have a slightly sour aroma.

Batter Consistency: Getting it Right

If the batter is too thick, the dosas will be too heavy. If it’s too thin, they’ll be difficult to spread. Add a little water at a time until you reach the desired consistency.

Variations

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

• Vegan Foxtail Millet Dosa: This recipe is already naturally vegan!
• Gluten-Free Foxtail Millet Dosa: Foxtail millet is naturally gluten-free, making this a great option for those with gluten sensitivities.
• Spice Level Adjustment – Adding Green Chilies: My friend loves to add a finely chopped green chili to the batter for a little kick.
• Festival Adaptations – Navaratri/Vrat Dosa: During fasting periods, you can skip the urad dal and use only foxtail millet and potatoes for a vrat-friendly dosa.

Serving Suggestions

Dosa is incredibly versatile! Here are a few of my favorite ways to serve it:

• With sambar and coconut chutney (a classic!)
• With tomato chutney
• With peanut chutney
• Sprinkled with podi (gunpowder)

Storage Instructions

You can store the leftover dosa batter in the refrigerator for up to 3 days. It might need a little extra mixing before using. You can also freeze the batter for longer storage.

FAQs

Let’s answer some common questions:

What is Foxtail Millet and why is it good for me?

Foxtail millet is a nutritious grain that’s rich in protein, fiber, and minerals. It’s a great alternative to rice and wheat, especially for those looking for gluten-free options.

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

While urad dal is traditional, you could experiment with moong dal (split yellow lentils), but it won’t give you the same crispy texture.

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

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

What can I do if my dosas are sticking to the tawa?

Make sure your tawa is hot enough and well-greased. You can also try using a non-stick tawa.

Can I make this dosa batter in a mixer grinder instead of a wet grinder?

Yes, you can! A mixer grinder will work, but the batter might not be as smooth as if you use a wet grinder. Just add a little extra water to achieve the desired consistency.