Millet Dosa Recipe

5/8/20241 min read

Ingredients

  • 1 cup Millet Flour

  • ½ cup Rice Flour

  • ¼ cup Semolina (Rava/Sooji) – for extra crispiness

  • ½ cup Plain Curd (optional, for a slight tang)

  • 2½–3 cups Water

  • 1 tsp Salt

  • ½ tsp Cumin Seeds

  • 1 tsp Finely Chopped Green Chilli (optional)

  • 1 tbsp Finely Chopped Coriander

  • 1 tsp Grated Ginger

  • Oil or Ghee for cooking

Method

Step 1: Prepare the Batter

  1. In a large bowl, combine millet flour, rice flour, semolina, and salt.

  2. Add curd (if using) and gradually whisk in the water until you have a smooth, lump-free batter.

  3. Mix in cumin seeds, ginger, green chilli, and coriander.

  4. Let the batter rest for 20–30 minutes. If it thickens too much, add a little more water before cooking.

Step 2: Heat the Pan

  • Heat a non-stick or cast-iron dosa tawa on medium-high heat.

  • Lightly grease it with a few drops of oil and wipe with a tissue or half an onion.

Step 3: Cook the Dosa

  1. Stir the batter well before every dosa.

  2. Pour one ladle of batter onto the hot tawa and spread it gently in a circular motion.

  3. Drizzle a little oil or ghee around the edges.

  4. Cook for 2–3 minutes until the bottom turns golden brown and crispy.

  5. Flip and cook the other side for about 30–60 seconds (optional for thinner dosas).

Step 4: Serve

Serve hot with:

  • Coconut Chutney

  • Tomato Chutney

  • Peanut Chutney

  • Sambar

Tips for the Perfect Millet Dosa

  • For extra crispiness, keep the batter slightly thinner than regular dosa batter.

  • Always stir the batter before pouring, as millet flour tends to settle.

  • Cook on medium-high heat for an even golden colour.

  • Add a teaspoon of ghee while cooking for richer flavour and aroma.