Urad Dal & Barnyard Millet Dosa Recipe – Authentic Indian Gluten-Free Flatbread

Last Updated on 4 months by Neha Deshmukh

Urad Dal & Barnyard Millet Dosa Recipe – Authentic Indian Gluten-Free Flatbread

Hey everyone! If you’re anything like me, you love a good dosa. Crispy, savory, and endlessly versatile – what’s not to love? But I’ve been trying to incorporate more millets into our diet, and this Urad Dal & Barnyard Millet Dosa is the perfect way to do it. It’s a fantastic twist on the classic, offering a delightful texture and a boost of nutrition. I first made this when trying to recreate my grandmother’s dosas with a healthier spin, and honestly, it’s become a family favorite!

Why You’ll Love This Recipe

This isn’t just another dosa recipe. It’s a delicious way to enjoy a traditional South Indian breakfast or dinner while adding a healthy dose of barnyard millet (Jhangora). It’s naturally gluten-free, packed with protein, and surprisingly easy to make. Plus, the fermentation process makes it super digestible. You’ll love how light and crispy these dosas turn out!

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup whole skinned urad dal (approximately 180g)
• 3 cups barnyard millet (Jhangora) (approximately 450g)
• 3 tbsp poha (flattened rice) (approximately 25g)
• ½ tsp fenugreek seeds (approximately 2.5g)
• 1 tbsp salt (approximately 15g)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Urad Dal: Choosing the Right Quality

Urad dal is the star of the show, giving the dosa its fluffy texture. Look for whole, plump urad dal that’s creamy white in color. Avoid any that look discolored or have weevils.

Barnyard Millet (Jhangora): A Nutritional Powerhouse

Barnyard millet, or Jhangora, is a fantastic gluten-free grain. It’s light, easy to digest, and adds a lovely subtle nutty flavor. You can find it at most Indian grocery stores or online.

Poha: The Role of Flattened Rice in Texture

Poha helps create a slightly crispier texture. Don’t skip it! It also aids in fermentation. If you can’t find poha, you can substitute with a tablespoon of sago (sabudana).

Fenugreek Seeds: Enhancing Flavor and Fermentation

Fenugreek seeds (methi) aren’t just about flavor; they also boost the fermentation process. A little goes a long way, so don’t overdo it!

Gingelly Oil: Traditional South Indian Flavor

Gingelly oil (also known as sesame oil) is the traditional oil for making dosas. It imparts a wonderful aroma and flavor. If you don’t have it, you can use vegetable oil, but gingelly oil really elevates the taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the urad dal and barnyard millet separately. Soak them in plenty of water for 4-8 hours. Don’t forget to add the fenugreek seeds to the urad dal!
2. Once soaked, drain the water and grind the urad dal with fresh water to create a thick, fluffy batter. You want it to be smooth, so take your time. Transfer this to a large bowl.
3. Next, grind the soaked millet with the poha, adding water very cautiously. We want a thick paste, not a watery mess!
4. Now, combine the millet batter with the urad dal batter. This is where the magic happens! Mix everything together really well with your hands – it helps with fermentation.
5. Add the salt and mix again. Cover the bowl loosely (it needs to breathe!) and let it ferment in a warm place for at least 8 hours, or even overnight. You’ll know it’s ready when it’s bubbly and has a slightly sour aroma.
6. Heat a flat griddle (tawa) over medium heat. Grease it lightly with gingelly oil.
7. Pour a ladleful of batter onto the hot griddle and spread it in a circular motion to form a dosa.
8. Drizzle a little oil around the edges. Cook until the bottom is crispy and golden brown, then flip and cook the other side until golden.
9. Serve immediately with your favorite sambar and chutney!

Expert Tips

• Fermentation is Key: The warmer the environment, the faster the fermentation. In colder weather, you might need to leave it for longer.
• Batter Consistency: The batter should be thick enough to spread easily but not too runny.
• Don’t Overmix: Once the batters are combined, avoid overmixing, as it can affect the texture.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your sambar and chutney are also vegan-friendly.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, thanks to the use of barnyard millet and poha.
• Spice Level Adjustment: Add a pinch of red chili powder to the batter for a little heat. My friend, Priya, loves adding a finely chopped green chili for an extra kick!
• Festival Adaptations (Navratri, Vrat): During fasting periods, you can skip the poha and use singhara (water chestnut) flour instead.

Serving Suggestions

Dosas are best enjoyed hot off the griddle! Serve them with:

• Sambar (lentil-based vegetable stew)
• Coconut chutney
• Tomato chutney
• Mint-coriander chutney

Storage Instructions

Leftover dosa batter can be stored in the refrigerator for up to 2 days. You might need to add a little water to adjust the consistency.

FAQs

What is the ideal consistency of the dosa batter?

The batter should be thick enough to spread easily on the griddle, similar to pancake batter.

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

You can try using other millets like foxtail millet or little millet, but the texture might vary slightly. Barnyard millet gives the best results for a light and crispy dosa.

How do I adjust the fermentation time based on the weather?

In warmer weather, fermentation will happen faster (around 6-8 hours). In colder weather, it might take 12-24 hours.

What is the purpose of adding poha to the batter?

Poha adds a slight crispness to the dosa and aids in the fermentation process.

Can I make this dosa recipe without fenugreek seeds?

You can, but the fermentation might be slower, and the flavor won’t be as complex. If you don’t have it, you can add a pinch of baking soda to help with fermentation (but it’s not the same!).