Meal Prep · Indian
Foxtail Millet Dosa
A nutritious and crispy South Indian crepe, packed with the goodness of foxtail millet, perfect for a healthy start to your day.
Ingredients
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Step-by-step- Wash and soak the foxtail millet, urad dal, and fenugreek seeds together in enough water for 6-8 hours.
- Drain the water completely and transfer the soaked ingredients to a wet grinder or high-speed blender. Add approximately 1/2 to 3/4 cup of fresh water, a little at a time, and grind to a very smooth, fine batter. The consistency should be similar to regular dosa batter.
- Transfer the batter to a large bowl, ensuring there’s enough space for it to rise. Cover loosely and let it ferment in a warm place for 8-12 hours, or until it has doubled in volume and has a slightly sour aroma.
- Once fermented, add salt to the batter and mix gently. If the batter is too thick, add a tablespoon or two of water to achieve a pouring consistency (it should not be too runny or too thick).
- Heat a non-stick tawa or cast-iron griddle over medium-high heat. Lightly grease it with oil or ghee. Pour a ladleful of batter onto the center of the tawa and spread it outwards in a circular motion to form a thin dosa.
- Drizzle a few drops of oil or ghee around the edges and on top of the dosa. Cook until the edges turn golden brown and crisp, and the bottom is cooked through (about 1-2 minutes).
- Flip the dosa (optional, for a softer dosa) or fold it in half and remove from the tawa. Serve hot with chutney and sambar.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 200-250 kcal (per 2 dosas) |
| Protein | 8-10 g |
| Carbohydrates | 40-50 g |
| Fat | 3-5 g |
| Fiber | 4-6 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover batter in an airtight container in the refrigerator. Cooked dosas can be stored for 2-3 days, wrapped well to prevent drying.
Freezer Up to 1 month
Unused batter can be frozen in airtight containers. Thaw overnight in the refrigerator before using. Cooked dosas can be frozen for 2-3 weeks, layered with parchment paper in a freezer-safe bag.
Reheat Stovetop/Microwave
Reheat cooked dosas on a hot tawa for a crispy texture, or microwave briefly for a softer result. Reheat frozen batter after thawing, stirring well.
Chef’s Corner
- **Perfect Fermentation:** For best results, ensure your batter ferments in a warm spot. If your kitchen is cold, you can place it in a slightly warm (but turned off) oven with the light on, or near a sunny window.
- **Batter Consistency is Key:** The correct batter consistency is crucial for crispy dosas. It should be thick enough to spread easily but not so watery that it tears or so thick that it forms a cake.
- **Non-Stick Tawa Trick:** If your dosa sticks, sprinkle a few drops of water on the hot tawa, wipe it off with a damp cloth, then proceed to make the dosa. This helps regulate the temperature.
- **Nutritional Boost:** Foxtail millet is naturally gluten-free and rich in dietary fiber, protein, and essential minerals like iron and magnesium, making this dosa a much healthier alternative to traditional rice dosas. Pair it with a protein-rich lentil sambar for a complete meal.
