Dosa is our favorite breakfast and when we are spoilt for choices, how can one resist making it almost everyday. 😅 We Konkanis are famous for our unique yet delicious dosas and it makes me so happy to add yet another dosa, 34th variety on the blog. You can check all the recipes here – Dosa Corner.

I started making Millet dosas few years back and we loved the flavour very much. Combine it with your favorite chutney and you have a healthy, filling breakfast ready. ❤️

However, I have noted that Millet dosas are best had hot and can’t be packed in tiffin boxes as the texture changes. Also, it tastes the best when cooked in ghee instead of oil.

Kodo Millet is a lesser known millet variety but dosas made it with tastes really delicious, trust me on this. Once you start making it, you are sure to make it again and again..

Hope you all try and like it. Happy and healthy cooking ❤️

RECIPE: { Makes about 15 dosas }

Kodo millet is also known as Kodra (Hindi), Varagu (Tamil), Arikelu (Telugu), Harka (Kannada), Koovaragu (Malayalam)

Ingredients: { 1 Cup = 240 ml }

1/2 Cup Urad dal

2 Cups Kodo Millet

2 tsp Methi/ Fenugreek seeds

Salt to taste

Ghee to cook the dosa

Step by step recipe:

1. Wash well and soak Urad dal, Kodo millet and methi seeds in separate bowls in atleast double the water for 4 hours.

2. Now discard the soaked water from Urad dal and grind it with methi (along with soaked water) till it turns into a smooth batter adding water little by little as required. Pour into a large vessel. Add drained Kodo millet into the mixer.

3. Grind the millet with little water to a smooth paste. Pour into the same bowl. Add salt and mix well with hands.

4. Keep in a warm place for 8 to 10 hours for the batter to ferment.

5. Make dosas either thick or thin. My kids like it thick while we like it thin. For making it thick , just pour a ladle of dosa batter and don’t spread much. For making thin, spread the batter over the pan. Add ghee and cook till the surface cooks. Flip and cook for thick dosas.

6. Repeat the same with the rest of the batter. Serve with a chutney of your choice.

Notes:

* You can refrigerate the leftover batter to make dosas later.

* I used Kodo Millet from Manna brand.

* Don’t discard the soaked methi water while grinding the batter. It is important to get a soft porous texture of the dosas.

* These dosas are best cooked in ghee and eaten hot.

* We love the dosas when made thin but kids like it thick. So make and see how your family prefers it.

* I served it with Hing Chutney. Grind coconut with red chillies, hing, tamarind paste, salt and little water to a smooth paste.

* You can check all my Millet recipes here –

Millet Recipes Collection

* You can all my “No rice” Dosa recipes here –

No Rice Dosa recipes Compilation

* You can check all my dosa recipes here –

Dosa Corner