Foxtail millet dosa is gluten-free and rich in antioxidants. Dosa is one of the staple breakfasts in almost all South Indian families. This is no rice recipe which makes it diabetic-friendly. Foxtail millet is also known as koralu in Telugu, kangani, tenai, rala in other parts of India. Foxtail millet resembles couscous or tiny grains of rice, rava, or quinoa. 

It raises your blood sugar slowly and gradually instead of quick spikes and helps to improve HDL levels.  

foxtail millet dosa

Foxtail millet dosa is one of my go-to dinner meals as it is rich in protein, calcium, and dietary fiber 8% to 12.5 %. 

How to make foxtail millet dosa batter

1  To begin with, wash urad dal and foxtail millet separately until water runs clean.

2  Soak urad dal and fenugreek seeds in a bowl and foxtail millet in another bowl for at least 6-8 hours.

3  Drain the water before grinding the batter. Add urad dal, fenugreek seeds, and foxtail millet, poha, water into the blender or wet grinder, and grind until the batter is smooth and fluffy.

4   Pour the batter into an instant pot liner or separate container which fits in the instant pot.

Add water in the liner if you’re using a separate container for fermentation.

5   Close the lid and set the instant pot on yogurt normal mode for 8 hours.

foxtail millet dosa

MAKING FOXTAIL MILLET DOSA

1  Before using the fermented batter, gently stir the batter once.

2  Add water enough to thin it down to make it of pouring consistency.

3  Grease a dosa pan or non-stick Tawa or pan with few drops of oil. If using an iron tawa or pan, grease tawa with oil and a slice of onion.

4  Heat it until hot enough. Pour a ladle full of batter in the center of the tawa. Spread it evenly in a circular shape.

how to make foxtail millet dosa

5  Drizzle oil or ghee and allow to cook on medium-low heat until red or golden.

6  Roll the dosa when the edges begin to rise from the pan. Serve hot.

 Cook on both sides if you desire. 

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Foxtail millet dosa | koralu dosa

Foxtail millet dosa is made of foxtail millet and urad dal. It is rich in protein, calcium, and dietary fiber 8% to 12.5 %.
Print Recipe
gluten free dosa
Prep Time:8 hours
Cook Time:5 minutes
Additional Time:8 hours
Total Time:16 hours 5 minutes

Ingredients

  • Urad dal - 1/2 cup
  • Foxtail millet - 1 cup
  • Fenugreek seeds - 10 seeds
  • Poha - 1/4 cup
  • Water - 1.5 cups while grinding batter

Instructions

HOW TO MAKE FOXTAIL MILLET DOSA:

  • 1. To begin with, wash urad dal and foxtail millet separately until water runs clean.

    2. Soak urad dal and fenugreek seeds in a bowl and foxtail millet in another bowl for at least 6-8 hours.

    3. Drain the water before grinding the batter. Add urad dal, fenugreek seeds, and foxtail millet, poha, water into the blender or wet grinder, and grind until the batter is smooth and fluffy.

    4. Pour the batter into an instant pot liner or separate container which fits in the instant pot.

    5 Add water to the liner if you’re using a separate container for fermentation.
    6 Close the lid and set the instant pot on yogurt normal mode for 8 hours.

HOW TO MAKE A DOSA:

  • 1. Before using the fermented batter, gently stir the batter once.

    2. Add water enough to thin it down to make it of pouring consistency.

    3. Grease a dosa pan or non-stick Tawa or pan with few drops of oil. If using an iron tawa or pan, grease tawa with oil and a slice of onion.

    4. Heat it until hot enough. Pour a ladle full of batter in the center of the tawa. Spread it evenly in a circular shape.
  • 5. Drizzle oil or ghee and allow to cook on medium-low heat until red or golden.

    6. Roll the dosa when the edges begin to rise from the pan. Serve hot.

    Cook on both sides if you desire.

Notes

Store the batter in the refrigerator for a week.
Servings: 5 cups
Author: teju reddy

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