Millet Dosa Recipe | Crispy & Healthy Dosa with Vegetable Sambar
Crispy Millet Dosa made with rice, ragi, jowar, quinoa, urad dal, horsegram, fenugreek seeds, and poha, served with a quick vegetable sambar made withtoor dal and mixed vegetables. A flavorful homemade breakfast that's perfectwith coconut chutney.
Ingredients
Millet Dosa Batter
- 1/2 cup Rice
- 1/2 cup Ragi (finger millet)
- 1/2 cup Jowar (sorghum)
- 1/2 cup Quinoa
- 1/2 cup Uraddal (black gram)
- 1 tbsp Kulith(horse gram)
- 1/8 tsp Fenugreek seeds
- 1/2 cup poha (flattened rice), soaked
- 1/2 tsp Salt
- 1/2 tsp Sugar
- Water, as needed
- Ghee or butter, for cooking, optional
Vegetable Sambar
- ½ cup Toor dal
- ½ teaspoon Turmeric powder divided
- ¼ teaspoon Oil
- 1½ cups Mixed vegetables
- 1 cup Chopped tomatoes
- ½ teaspoon Red chili powder
- 2 teaspoons Sambar masala
- ¼ teaspoon Cumin powder
- 1 Green chili chopped
- ½ teaspoon Ginger finely chopped
- 1 sprig Sprig curry leaves
- 2 tablespoons Tamarind water
- 1 teaspoon Jaggery
- Salt to taste
- Water as needed
- 1 tablespoon Fresh coriander leaves chopped
Instructions
Millet Dosa
- Firstly Combine rice - 1/2 cup, ragi - 1/2 cup, ½ cup jowar (sorghum), quinoa - 1/2 cup, urad dal - 1/2 cup, horse gram - 1 tbsp, and fenugreek seeds 1/8 tsp in a large bowl.
- Wash the ingredients thoroughly 2–3 times.
- Soak them in sufficient water for 5–6 hours.
- Drain and grind the soaked ingredients in two batches, adding water as needed.
- Add the soaked poha while grinding the second batch and grind until smooth.
- Transfer both batches to a large bowl and mix well.
- Cover and ferment in a warm place for 8–10 hours or overnight.
- Once fermented, gently mix the batter.
- Add salt to taste and sugar -1/2 tsp and mix well.
- Adjust the batter consistency with water if needed.
- Heat a cast-iron tawa over medium heat.
- Pour a ladleful of batter onto the tawa and spread it into a thin circle.
- Once bubbles appear, drizzle a little ghee or butter over the dosa if desired.
- Cover and cook for about 1 minute.
- Remove the lid and cook until the dosa is golden and crispy.
- Remove from the tawa and repeat with the remaining batter.
Vegetable Sambar
- Firstly, take 1/2 cup toor dal, pour water and wash dal thoroughly 2–3 times.
- Drain and transfer the dal to a pressure cooker.
- Add water, ½ teaspoon turmeric, and ¼ teaspoon oil.
- Pressure cook for 2–3 whistles.
- Allow the pressure to release naturally and mash the cooked 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.
- Add enough water and mix well.
- Close the pressure cooker and cook for 1 whistle.
- Allow the pressure to release naturally.
- Heat 1½ tablespoons oil in a small pan. Then add mustard seeds - 1/2 tsp, 1 dried red chili, 1 sprig curry leaves, hing - 1/8 tsp. Turn off the flame.
- Add dried red chili, curry leaves, and hing.
- Turn off the heat and pour the tempering over the sambar.
- Garnish with fresh coriander and mix well.
- Serve hot with crispy millet dosa and coconut chutney.
Video
Notes
- Fermentation time depends on the temperature of your kitchen.
- In warmer weather, check the batter earlier because it may ferment faster.
- Adjust the dosa batter with water after fermentation to achieve a smooth, pourable consistency.
- For crispier dosa, spread the batter thinly and cook until the moisture has evaporated.
- Use a well-seasoned cast-iron tawa for best results.
- The batter can also be used to make idlis by keeping the batter slightly thicker.
- For a gluten-free meal, verify the labels of packaged hing and sambar masala.