Foxtail Millet Podi Dosa Recipe
A step by step process of preparing batter with rice, foxtail millet and urad dal that can be used to make idlis, dosas and uttapams - Serve along with chutney for a delicious breakfast or even a weeknight dinner.
The Foxtail Millet Podi Dosa Recipe is a wholesome dosa that is made using millets, rice and dal. The addition of foxtail millet makes the dosa extra nutritious and the taste is just as delicious as a regular dosa. Obviously none will notice the addition of millets here, trust me when I served this podi dosa for our weekend brunch everyone enjoyed thoroughly having these crispy dosas.
Foxtail Millet is a great source of dietary fibre, protein and is low in fat good for a diabetic friendly diet.
Serve the Foxtail Millet Podi Dosa along with Bottle Gourd Peel Chutney Recipe for breakfast or even make it for a tea party or a weeknight dinner.
If you like dosa recipes, then we have a lot of variety that can excite you -
520 M
45 M
565 M
4 Servings
Ingredients
- 2 cups Foxtail Millet
- 1 cup Idli Rice
- 1 cup White Urad Dal (Split)
- 1 teaspoon Methi Seeds (Fenugreek Seeds)
- Idli Dosa Podi (Milagai Powder)
How to make Foxtail Millet Podi Dosa Recipe
To begin making the Foxtail Millet Podi Dosa Recipe, we will first rinse all the ingredients and soak the millet, rice together in a bowl and the urad dal and fenugreek seeds in another bowl. Soak them for at least 6 hours.
Grind urad dal and fenugreek seeds in a mixer grinder to make it to a smooth and fluffy batter.
Pour the ground batter to a large mixing bowl. Next grind the rice using just enough water to make a smooth batter.
Add it to the urad dal batter, add 3 teaspoons salt and stir well to combine the batter. Cover the batter and place it in a warm place to ferment until it doubles in size (about 6 to 8 hours)
Once the batter is fermented you can make idlis or dosas out of it.
Heat a skillet or dosa tawa over medium heat and grease if it an iron skillet. Pour a ladleful of the millet dosa batter on the skillet and spread in a circular motion to make a thin crepe.
Drizzle a teaspoon of oil or ghee around the dosa and cook until it gets golden brown and crisp.
Once done, sprinkle the Idli Milagai Podi over the dosa batter and fold into half and serve.
Proceed the same way to make the remaining dosas.
Serve the Foxtail Millet Podi Dosa along with Bottle Gourd Peel Chutney Recipe for breakfast or even make it for a tea party or a weeknight dinner.
