by PadhuSankar 38 Comments
Millets are nutritious, non-glutinous, alkaline making them very easy to digest. Millets are high on fibre and satiate hunger quickly preventing from overeating. Fiber supplied by whole grains offered the most protection. Pre-menopausal women eating the most whole grain fiber (at least 13 g/day) had a 41% reduced risk of breast cancer, compared to those with the lowest whole grain fiber intake (4 g or less per day). Millets are a good source of some very important nutrients, including manganese, phosphorus, and magnesium. Today we will learn how to make foxtail millet dosa following this easy recipe.
| Foxtail Millet dosa-Tomato chutney–Gongura chutney |
How to make Foxtail Millet Dosa
Ingredients needed
Foxtail Millet -3 cups
Urad dal -1 cup
Fenugreek seeds -1 tbsp
Preparations
Wash and soak foxtail millet and urad dal (urad dal + fenugreek seeds) separately for 5-6 hours.
Grind both separately to a smooth batter. Then mix both the batter well adding salt.
Leave it to ferment for another 5-6 hours. Now your thinai/foxtail millet dosa batter is ready.
How to make dosa
Heat a tawa, pour a ladle of dosa batter and spread it in a circular motion. Drizzle 1/2-1 tsp of oil around the dosa. Keep the flame in medium.
When the corners start lifting up, flip it over to the other side and drizzle another half tsp of oil around the dosa.
Once the dosa gets cooked, remove it from tawa and serve hot with any chutneyof your choice.
Note – This dosa has to be taken hot as it will not taste good when cold.
My personal opinion– The dosa was very soft and delicious. Now a days, I prepare this dosa often.
More Foxtail Millet Recipes
Thinai Adai
Foxtail Millet Kichadi
Check out my Recipe Index for more millet recipes
References-whfood
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Reader Interactions
Comments
wow.. such a healthy dosa.. 🙂
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Never thought of such healthy combo of millet and urad dal in dosai.
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healthy dosa..
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Very healthy dosa , perfect for breakfast ….
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very nice dosa/seperate taste from usual dosa……..sriram
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thinai should grind with or without it's outter skin.
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Rama – With the skin only.You get it ready made like that only mostly. See the picture of thinai here How to cook millets
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Hi Padu..avid follower of ur blog. Does this recipe apply for thinai idli also?
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Vinu -Yes, it applies to idli also. Consistency of batter will differ.
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Hi padhu,
whether thinai will grind properly if we grind it separately in grinder?Reply
Oh sis dosa is very nice.. pl tell matching chatney varatiy.. mension the name of chatney..
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I love tomato chutney and coconut chutney.
Onion tomato chutneyCoconut chutney with coriander
There are many chutney recipes. Refer my recipe index for more.
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Hi I am a great fan of your blog. I tried Thinai dosa, it came out really well. The only thing was a bit sour as i fermented for more than 10 hrs.
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Even I face the same. Since it was fermented for more than 10 hours the batter is very sour and taste is not good.. Any option we have in this case?
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Fermentation time differs according to the weather. If you live in a hot place, than ferment for lesser time and refrigerate the batter.
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Hi Padhu
What is the ratio for thinai Dosa, if I use thinai flour?Reply
If you have thinai flour, then you can follow my Ragi Dosa recipe. Substitute ragi flour with thinai flour.
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hi padhu can i grind this dosa in mixie will it be good thanks in advance
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You can grind it in mixie but I personally prefer the grinder. It will be good but you will not get volume.
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we should add salt also know to ferment after grinding
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Yes, you should add salt while grinding or once you finish grinding. You should ferment only after adding salt.
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If you add more urid it will be much softer and more nutritious too
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Hi padhu,
Thanks a lot for sharing many recipes,it is so helpful and I tried few of
them and came out very well.Thanks again.Reply
Hi padu I like to grind wheat for wheat flour instead of buying readymade chapattis flour but when preparing for chapattis in own grind flour it is very tough to knead flour unlike store bought ..I need tips from you madam to add anything to make flour soft like store bought with wheat …please suggest me
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Get Punjab wheat. It will be soft. You can add warm water for making the dough. Also leave it to rest for 20 minutes and then make chapati. Kneading is very important to get soft chapatis.
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Shall we give this dosa to 2 year old kid ?? Also shall we refrigerate remaining batter ?? If yes how long we can store & use ?
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You can keep the leftover batter in the refrigerator. You can store it for 2 days. Regarding giving it to your kid, consult your pediatrician.
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Hi Padhu,
Is foxtail millet and quinoa the same ?
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No, they are not the same. Quinoa is a seed and millet is a grain.
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Hi 🙂
I came across a lot of dosa recipes on ur blog.Eager to try them.One doubt,if we grind these dosa batters in mixie,will the mixie eventually go bad and stop working??Reply
No, but do not operate the mixie at a stretch. Give it a break in between and grind and also do not overload the mixie.
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Can I use 1 cup thinnai flour and 1 cup ulunthu
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That will not turn out well.
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I very much want to try this recipe but I pack breakfast for my husband which he eats after 3 hours. Will it be soft after that long. Please reply.
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Since I have added urad dal it will be soft. But make thick spongy dosas and pack it in aluminium foil.
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It came out very well….thank you for the recipie 🙂
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Unknown Al ur recepies come out really well …. If I have any doubt I always refer ur recepies … d millet dosa's , red rice dosa came out perfectly .Thank u for ur recepies
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- M S SRINIVASAN
Thank you so much. Healthy Millet Dosa for sure.
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