Kodo Millet Dosa Recipe – Authentic Indian Pancake with Lentils

Last Updated on 2 months by Neha Deshmukh

Kodo Millet Dosa Recipe – Authentic Indian Pancake with Lentils

Hey everyone! If you’re looking for a healthy and delicious twist on the classic South Indian dosa, you’ve come to the right place. I stumbled upon this Kodo Millet Dosa recipe a few years ago, and it’s become a regular in my kitchen. It’s packed with nutrients, surprisingly easy to make, and tastes absolutely fantastic. Let’s dive in!

Why You’ll Love This Recipe

This isn’t your average dosa. We’re swapping rice for varagu (kodo millet), adding a hearty blend of lentils, and creating a naturally fermented pancake that’s both wholesome and flavorful. It’s a fantastic way to incorporate millets into your diet, and honestly, the texture and taste are just so satisfying. Plus, it’s a great option if you’re looking for something gluten-free!

Ingredients

Here’s what you’ll need to make these delicious Kodo Millet Dosas:

• 1 cup Varagu (Kodo millet)
• ¼ cup Chana dal (split chickpeas)
• ¼ cup Toor dal (split pigeon peas)
• 2 tablespoons Urad dal (split black lentils)
• 2 tablespoons Moong dal (split yellow lentils)
• 2 tablespoons Poha (aval/flattened rice)
• 6 Red chillies (adjust to your spice preference)
• ¼ teaspoon Asafoetida (hing)
• 1 Onion, chopped
• 2 tablespoons Coriander leaves, chopped
• 1 sprig Curry leaves
• 2 teaspoons Ginger, grated
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients and how to get the best results:

Varagu (Kodo Millet): Benefits and Regional Uses

Varagu is an ancient millet, incredibly nutritious and easy to digest. It’s a staple in many parts of South India, particularly in Karnataka and Tamil Nadu. It’s a great source of fiber, protein, and essential minerals. I usually find it at my local Indian grocery store, or online.

Lentil Blend: The Power of Mixed Dal

Using a mix of dals adds a wonderful depth of flavor and protein to the dosa. Each dal contributes a slightly different texture and taste, creating a more complex and satisfying result. Don’t be afraid to experiment with the proportions a little!

Asafoetida (Hing): A Digestive Aid & Flavor Enhancer

Asafoetida, or hing, might smell a little funky on its own, but trust me – it adds a huge amount of umami and aids digestion. A little goes a long way! It’s a key ingredient in many South Indian dishes.

Poha (Aval): Its Role in Fermentation & Texture

Poha helps with the fermentation process and gives the dosa a slightly crispy texture. Make sure it’s not too thick; a finer variety works best.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the kodo millet separately in a bowl of water. In another bowl, combine the chana dal, toor dal, urad dal, moong dal, and poha, and soak them together for at least 3 hours. This soaking time is crucial for softening the grains and lentils.
2. While the grains and lentils are soaking, grind the red chillies, salt, and asafoetida into a fine powder using a mixer grinder. Set this aside.
3. Drain the soaked kodo millet and grind it into a slightly coarse paste. You don’t want it completely smooth – a little texture is good! Transfer this to a large mixing bowl.
4. Drain the soaked lentils and grind them coarsely as well. Add this to the mixing bowl with the millet paste.
5. Now, the magic happens! Mix everything together really well, then cover the bowl and let it ferment at room temperature for about 2 hours. The batter will become light and airy.
6. Once fermented, add the chopped onions, curry leaves, coriander leaves, and grated ginger to the batter. Give it a good mix.
7. Heat a dosa tawa (flat griddle) over medium heat. Grease it lightly with oil. Pour a ladleful of batter onto the hot tawa and spread it out into a thick pancake shape.
8. Cook for about 2-3 minutes per side, or until golden brown and crispy.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Kodo Millet Dosa:

Achieving the Right Batter Consistency

The batter should be thick enough to hold its shape but still spreadable. If it’s too thick, add a little water, a tablespoon at a time, until you reach the desired consistency.

Fermentation Time & Temperature

Fermentation time will vary depending on the temperature. In warmer weather, it might only take 2 hours. In cooler weather, it could take up to 4-6 hours. You’ll know it’s ready when the batter has doubled in size and has a slightly sour aroma.

Troubleshooting: If the Dosa Sticks to the Tawa

Make sure your tawa is hot enough and well-greased. If the dosa still sticks, try adding a tablespoon of oil directly to the dosa while it’s cooking.

Variations

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

• Vegan Kodo Millet Dosa: This recipe is naturally vegan! Just ensure your asafoetida doesn’t contain any hidden ingredients.
• Gluten-Free Kodo Millet Dosa: Kodo millet is naturally gluten-free, making this a perfect option for those with gluten sensitivities.
• Spice Level Adjustment: Mild to Spicy: Adjust the number of red chillies to your liking. You can also add a pinch of black pepper for extra heat.
• Festival Adaptations: Navratri & Fasting-Friendly Version: Omit the onion and garlic for a fasting-friendly version, perfect for Navratri.

Serving Suggestions

I love serving these dosas hot with a side of avial (a mixed vegetable curry) or a sprinkle of jaggery powder for a sweet and savory combination. Coconut chutney and sambar are also fantastic accompaniments!

Storage Instructions

You can store the leftover batter in the refrigerator for up to 2 days. It might lose some of its fermentation, so you may need to add a pinch of salt and a tablespoon of water to reactivate it.

FAQs

Let’s answer some common questions:

What is Varagu and is it Gluten-Free?

Varagu, or Kodo millet, is a nutritious grain popular in South India. Yes, it’s naturally gluten-free!

Can I use a different type of millet instead of Kodo millet?

You can try using other millets like foxtail millet (thinai) or pearl millet (bajra), but the texture and taste will be slightly different. Kodo millet gives the best results for this recipe.

How do I know if the batter is fermented enough?

The batter will have doubled in size and have a slightly sour aroma. You’ll also notice small bubbles forming on the surface.

Can I make the batter ahead of time? How long will it keep?

Yes, you can make the batter ahead of time. It will keep in the refrigerator for up to 2 days.

What is the best accompaniment for Kodo Millet Dosa – Avial or Jaggery?

That’s a matter of personal preference! I love both. Avial provides a savory and flavorful contrast, while jaggery offers a delightful sweet and savory combination.