Millet Dosa

A thin, crispy, paper-like South Indian pancake made with Proso Millet — naturally gluten-free and full of flavour.

Batter Ingredients

• Proso Millet – 200g
• Urad Dal / Black Lentil – 200g
• Mung Dal / Yellow Lentil – 100g
• Methi Dana / Fenugreek Seeds – 10g
• Fresh ginger – 1-inch piece
• Warm water – as needed for grinding
• Salt – to taste

Preparing the Batter

Wash and soak the millet, urad dal, mung dal, and fenugreek seeds together for 12 hours. Drain and rinse thoroughly a few times. Transfer to a mixer grinder and grind to a fine, smooth paste, adding warm water gradually to help the mixture move. Add the ginger piece while grinding so it blends into the batter.

Once ground, leave the batter to ferment and rise for a few hours, up to 10 hours. The batter is now ready to cook.

Instructions

Add salt to taste to the batter. Heat a flat pan or tawa over medium-high heat. Pour a ladleful of batter onto the centre and spread it in circular motions from the centre outward to form a thin layer (about 1mm thick). Cook until the dosa turns golden brown at the edges and base. Scrape off and serve hot.

Best served with: Coconut Chutney and Sambar.