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|
Foxtail Millet -3 cups
Urad dal -1 cup
Fenugreek seeds -1 tbsp
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 chutney of 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
Foxtail Millet Kichadi
Check out my Recipe Index for more millet recipes
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