Instant crispy millet dosa
Instant millet dosa
I’m absolutely thrilled to discover how beautifully millets work in dosa and idli recipes! Here are some pictures of the delicious dosas I made. Unfortunately, I only managed quick mobile clicks since this was a spur-of-the-moment post.
Interestingly, this is a throwback to a post I first published in 2014, long before millet recipes became as popular as they are today. Back then, millet-based dishes weren’t as common, but now it’s wonderful to see so many food enthusiasts exploring them. With more millet-based options, we have greater variety, more creativity in recipes, and plenty of healthy choices—it’s truly a win-win for everyone.
Sometimes, unplanned experiments turn into delightful little successes, and this dosa recipe is one of them. Especially now, with many people looking to cut down on rice, this paper dosa recipe is a blessing. It uses millets, urad dal, and just a bit of rice flour, making it a fantastic alternative. The best part? It’s a no-fermentation recipe!
While skipping fermentation can be convenient, it’s worth noting that traditional fermented batters for idlis and dosas offer significant health benefits, as backed by plenty of research. However, quick, no-fermentation recipes like this can be a great occasional alternative—especially for those who might not tolerate fermented foods. As long as your diet includes other fermented items, indulging in such quick fixes now and then shouldn’t be an issue.
This recipe strikes the perfect balance for modern-day convenience while keeping the essence of traditional dosa-making alive!
Ingredients
3/4 cup udad dal
1/2 cup rice flour
1/2 cup Millets ( Barnyard millets or kodo millets )
1/2 tsp of fenugreek seeds ( to get that rich brown colour )
3 tbsp of cooked rice ( optional )
Method:
First of all wash and Soak all the ingredients, millets and udad dal separately or together for at least 4 hours.
Next grind together or seperately as it doesnt matter, after 4 hours to a dosa batter like consistency.
further add salt, mix well.
Grease a dosa tava well, spread the dosa batter with ladle and apply oil on edges to get a crispy finish.
Instant, Millet paper dosa is ready to be served,with your favourite chutney , sambar or moga podi.
While this may seem so handy you can allow rest of batter to ferment on the counter , store and use for later .
instant millet dosa
Instant millet dosa
