Millet Dosa
The same crisp, golden dosa with a heartier, slightly nutty bite from barnyard millets — made with URAL Millet Dosa Mix.
Prep
5 min
Ferment
10–12 hours
Cook
3–4 min per dosa
Yield
Makes about 12 dosas
Ingredients
- 1 pack URAL Millet Dosa Mix
- 600 ml water
- Oil or ghee, for the pan
Preparation & Cooking
Blend 1 pack URAL Millet Dosa Mix with 600 ml of water in a blender for 1 minute to form a smooth batter.
Transfer to a bowl, cover, and ferment for 10–12 hours, or until the batter rises and becomes airy. Tip: ferment in an Instant Pot on Yogurt (Low), or in an oven with the light on.
Heat a flat pan or griddle over medium heat. Ladle batter into the center and spread outward in a thin, even circle.
Drizzle a little oil or ghee around the edges and cook until golden and crisp, 2–3 minutes.
Fold or roll and serve immediately.
Serving Suggestions
- Serve with coconut chutney and a warm bowl of sambar.
- Pair with a simple tomato or tamarind chutney for extra tang.
- A hearty option for a weekend brunch spread.