Millet Dosa | Foxtail millet

Foxtail millet dosa without fermentation

Delicious Thinai Dosa / Foxtail Millet Dosa

With just one main ingredient, you can make two delightful types of dosa:

1. A crispy, rava dosa-style thin dosa without fermentation.

2. A soft, spongy set dosa after fermentation.

Rava Dosa Style:

1. Wash and soak thinai (foxtail millet) in clean water for 6 hours or overnight.

2. Grind it into a smooth paste, add salt, and dilute the batter to the desired consistency.

3. Make thin, crispy dosas immediately.

Set Dosa Style:

1. Take the same batter and add 2–3 tablespoons of store-bought urad dal (udad dal) flour.

2. Mix well and let it ferment overnight.

3. Prepare soft, fluffy set dosas the next day.

Tips:

• For convenience, you can divide the batter: use half for instant rava dosa and ferment the rest for set dosa.

• There’s no need to roast and powder urad dal. Store-bought urad dal flour works perfectly.

A dosa recipe doesn’t get easier than this!

Ingredients

2 cups thinai /foxtail millets washed many times till water runs clear,

soak for 6 hours or longer, allow to soak for longer hours to get maximum benefits from millets .

grind to a smooth batter .

add salt mix well, dilute to thin consistency if making rava dosa type.

To the same batter, before diluting, add 2-3 tbsp udad dal flour, mix well, allow to ferment for next day to enjoy as sponge dosas . Pic below is the sponge dosa after fermentation .

click on the link for more millet recipes

Thinai soft sponge dosa

Thinai soft sponge dosa

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