Millet Poha Sponge Dosa

dosa varietiesmillet dosasponge dosaset dosa
Written By Radha Natarajan
millet sponge dosa

Millet sponge dosa

Millet poha sponge dosa ( with Jowar poha flakes / sorghum )

Recenly I tried using Jowar millet poha flakes instead of the usual rice flakes ( Aval) the dosa turned out incredibly soft and spongy .

Adding 2 tbsp udad dal may be a good idea I feel though I hadn't added . It will hold the shape and texture well as Jowar is gluten free.

Surprisingly the dosas turned out pretty awesome looking in taste and texture .

Ingredients

  • 1 cup raw rice ( I used some basmati rice ) washed and soaked for 3 hours.

  • 2-3 tbsp split udad dal also( I hadn't used this in recipe but felt it will give even better smoother batter.)

  • 1/2 cup Jowar millet flakes (or any millet flakes or just normal rice flakes Aval)

Method

  • If using millet flakes, wash and soak for 1-2 hours as they need longer time to soften.

  • Furthermore grind all ingredients together to a smooth batter . Keep for fermentation overnight or 8-10 hours.

  • After fermentation batter will not double like normal dosa batter but will appear light and foamy with bubbles.

  • Furthermore Add salt, mix gently, heat a tava, pour batter as thick or as much as you like depending on thickness of dosa.

  • Add ghee or oil acording to your preference .

  • Normally Ido not flip this dosa but will cook on one side only to keep the upper potion porous and white . It is upto you to cook on both sides if preferred.

  • Serve these super spongy dosas with sagu, stew, or sambar .

ha sponge dosa

Millet poha sponge dosa

Check the video below for the method

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Radha Natarajan https://www.youreverydaycook.com/
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