Jai Shree Krishna! Mornings feel extra special when you’re greeted by the comforting sight of crisp dosas served with a hearty bowl of sambar and coconut chutney. But what if we could enjoy this beloved South Indian combo while also making it more nourishing and suitable for modern-day health needs?
That’s exactly what this recipe does! Today, I’m sharing my version of Healthy Millet Dosa paired with Quick Vegetable Sambar—a wholesome, high-protein, gluten-free, and dairy-free breakfast that’s light on the stomach and packed with flavor.
Instead of just using rice and urad dal, this dosa batter includes a powerful mix of ragi (finger millet), jowar (sorghum), quinoa, and horse gram, making it a rich source of plant-based protein, fiber, and essential minerals. These ingredients not only support digestion and sustained energy but are also great for managing weight, sugar levels, and hormonal health—perfect for those dealing with PCOS or following a clean-eating lifestyle.
And what better to pair it with than a flavorful bowl of vegetable sambar? Made with toor dal and a mix of seasonal vegetables, it’s comforting, filling, and naturally rich in antioxidants.
Whether you’re trying to make your meals more nourishing, add variety to your breakfast routine, or simply enjoy a guilt-free version of a favorite Indian dish, this recipe is for you. Let’s bring health and tradition together—one crispy dosa at a time!
Do visit my other Sweet dish |Festival recipes | Vrat recipes.. on my blog with this post on It includes, Rajbhog, Kheer Mohan recipe, Chawal ka meetha dosa, Seviyan ki kheer | Vermicelli Kheer, Besan ke Laddoo | Halwai style besan ke laddoo, Authentic Ukdiche Modak Recipe, Sugar free Lauki ki Kheer | Vrat Recipe, Shrikhand, Puri, and Batata Bhaji – A Gudi Padwa Special Thali, Rajasthani Lapsi made with jaggey, Moong Dal & Daliya Kheer,Quick Coconut Burfi – Ready in Just 2 Minutes! further, do check my other recipes collection All recipes
Ingredients
Dosa Batter –
- Rice – ½ cup
- Ragi (Finger Millet) – ½ cup
- Jowar (Sorghum) – ½ cup
- Quinoa – ½ cup
- Black Gram (Urad Dal) – ½ cup
- Kulith (Horse Gram) – 1 tablespoon
- Fenugreek Seeds – 1/8 teaspoon
- Poha (Flattened Rice) – ½ cup
- Salt – ½ tsp
- Sugar – ½ tsp
- Water – as needed
Sambar –
- Split Pigeon Peas (Toor Dal) – ½ cup
- Turmeric Powder – ½ tsp
- Oil – ¼ tsp
- Mixed vegetables (Potato, Pumpkin, Drumstick, Carrot, Brinjal, Lady Finger) – 1.5 cups
- Tomato – 1 cup, chopped
- Red Chili Powder – ½ tsp
- Sambar Masala – 2 tsp
- Cumin Powder – ¼ tsp
- Green Chili – 1, chopped
- Curry Leaves – 1 sprig
- Ginger – ½ tsp, finely chopped
- Tamarind Water – 2 tbsp
- Jaggery – 1 tsp
- Salt – to taste
- Water – as needed
- Fresh Coriander Leaves – 1 tbsp
- Oil – 1.5 tbsp (for tempering)
- Mustard Seeds – 1 tsp
- Dried Red Chili – 1
- Curry Leaves – 1 sprig
- Hing (Asafoetida) – 1/8 tsp
Method
How to Make millet dosa batter :
- To make dosa batter, take mixing bowl. Combine rice – 1/2 cup, ragi – 1/2 cup, jowar – 1/2 cup, quinoa – 1/2 cup, urad dal – 1/2 cup, horse gram – 1/2 cup, fenugreek seeds – 1/8 tsp.
- Pour water and wash this mixture thoroughly 2–3 times.
- Soak the mixture in water for 5–6 hours.
- After soaking, drain the water and grind the soaked ingredients in two batches to form a smooth batter.
- While grinding the second batch, add ½ cup soaked poha to the mix and grind smoothly.
- Transfer both batches of batter into a large bowl and mix well.
- Now cover and keep it in a warm place to ferment overnight (8–10 hours). Since it’s summer, the batter will ferment faster.
Making Millet Dosa :
- Next day, check the fermented dosa batter. It should have doubled in volume. Mix it well.
- Next add salt as per taste, sugar – 1/2 tsp (to help make it crispier). Mix it well.
- Now heat a cast iron tawa (griddle) on medium flame.
- Pour a ladleful of batter and spread it in a circular motion.
- When bubbles appear, drizzle a bit of ghee or butter on top.
- Cover with a lid and cook for 1 minute.
- Remove the lid and let it cook until the dosa becomes crispy.
- Repeat the process to make more dosas. Now lets prepare vegetable sambar.
How to Make Quick Vegetable Sambar :
- Firstly, take 1/2 cup toor dal, pour water and wash dal thoroughly 2–3 times.
- Now pour water and soak for 1 hour.
- After that, transfer soaked dal to a pressure cooker with a little water, ½ tsp turmeric powder, and ¼ tsp oil
- Pressure cook for 2–3 whistles and turn off the heat.
- Once cooked, mash the dal until smooth.
- Now, add your favorite vegetables pumpkin, drumstick, potato, carrot, brinjal – cut into large pieces. Add chopped tomato – 1.
- Next add spices into it. Turmeric powder – 1/4 tsp, red chili powder – 1/2 tsp, sambar masala – 2 tsp, cumin powder – 1/4 tsp. Add 1 chopped green chili, 1/2 tsp chopped ginger, 1 sprig curry leaves along with tamarind water – 2 tbsp, jaggery – 1 tsp, salt as per taste and pour enough water.
- Mix everything well, close the lid, and cook for 1 whistle in the pressure cooker.
- After pressure releases, open the lid — your quick sambar is ready!
Tempering for Sambar:
- Heat 1.5 tbsp oil in a pan.
- Add mustard seeds – 1/2 tsp, 1 dried red chili, 1 sprig curry leaves, hing – 1/8 tsp. Turn off the flame.
- Pour this tempering over the sambar and garnish with fresh chopped coriander leaves. Mix well.
- Quick vegetable sambar is ready turn off the flame.
Serve the hot, crispy millet dosas with warm sambar and coconut chutney for a delicious and healthy breakfast. You can also use this batter to make idlis (just reduce the amount of water slightly).
Try this protein-packed breakfast today and enjoy a wholesome start to your day!
See you next time with another delicious and healthy recipe. Until then, eat homemade food and take care!
