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Foxtail Millet Dosa-Thinai Dosai Recipe-Healthy Dinner Recipes

November 30, 2013 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-Thinai Dosa
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 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 

Thinai Adai 

Foxtail Millet Kichadi 

Check out my Recipe Index for more millet recipes

References-whfood

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Aval Pori Urundai-Nel Pori Urundai Recipe-Karthigai Deepam Special Recipes

Filed Under: Breakfast Varieties, Uncategorized Tagged With: Diabetic Recipes, Health Dish, Millet Recipes, Uncategorized




Previous Post: « Lentil Soup Recipe-Dal Soup-Masoor Dal Tomato Soup-How to make Dal Soup
Next Post: Multigrain Porridge – Porridge Recipe – Kanji »

Reader Interactions

Comments

  1. Laxmi Priya

    November 30, 2013 at 8:56 am

    wow.. such a healthy dosa.. 🙂

    Reply
  2. Sandhya Khattri

    November 30, 2013 at 12:07 pm

    Never thought of such healthy combo of millet and urad dal in dosai.

    Reply
  3. Veena Theagarajan

    November 30, 2013 at 12:18 pm

    healthy dosa..

    Reply
  4. Sapana Behl

    November 30, 2013 at 12:23 pm

    Very healthy dosa , perfect for breakfast ….

    Reply
  5. Sriram Subramanian

    December 1, 2013 at 10:26 am

    very nice dosa/seperate taste from usual dosa……..sriram

    Reply
  6. rama

    December 4, 2013 at 9:55 am

    thinai should grind with or without it's outter skin.

    Reply
  7. Padhu Sankar

    December 5, 2013 at 6:13 am

    Rama – With the skin only.You get it ready made like that only mostly. See the picture of thinai here How to cook millets

    Reply
  8. Vinu

    January 2, 2014 at 2:46 am

    Hi Padu..avid follower of ur blog. Does this recipe apply for thinai idli also?

    Reply
  9. Padhu Sankar

    January 2, 2014 at 5:30 am

    Vinu -Yes, it applies to idli also. Consistency of batter will differ.

    Reply
  10. Rathna Rosy

    January 27, 2014 at 8:29 am

    Hi padhu,
    whether thinai will grind properly if we grind it separately in grinder?

    Reply
  11. Santha Lakshmi

    February 21, 2014 at 10:38 am

    Oh sis dosa is very nice.. pl tell matching chatney varatiy.. mension the name of chatney..

    Reply
    • Padhu Sankar

      February 22, 2014 at 7:03 am

      I love tomato chutney and coconut chutney.
      Onion tomato chutney

      Coconut chutney with coriander

      There are many chutney recipes. Refer my recipe index for more.

      Reply
  12. logeswari harinath

    March 19, 2014 at 12:04 pm

    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.

    Reply
    • sangeetha manoharan

      June 11, 2018 at 3:49 am

      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?

      Reply
    • Padhu Sankar

      June 13, 2018 at 11:28 am

      Fermentation time differs according to the weather. If you live in a hot place, than ferment for lesser time and refrigerate the batter.

      Reply
  13. viji

    March 28, 2014 at 2:44 am

    Hi Padhu
    What is the ratio for thinai Dosa, if I use thinai flour?

    Reply
    • Padhu Sankar

      March 30, 2014 at 4:52 am

      If you have thinai flour, then you can follow my Ragi Dosa recipe. Substitute ragi flour with thinai flour.

      Reply
  14. sharmila pathy

    July 25, 2014 at 6:56 am

    hi padhu can i grind this dosa in mixie will it be good thanks in advance

    Reply
    • Padhu Sankar

      July 25, 2014 at 7:19 am

      You can grind it in mixie but I personally prefer the grinder. It will be good but you will not get volume.

      Reply
  15. sharmila pathy

    July 25, 2014 at 7:30 am

    we should add salt also know to ferment after grinding

    Reply
    • Padhu Sankar

      July 25, 2014 at 8:37 am

      Yes, you should add salt while grinding or once you finish grinding. You should ferment only after adding salt.

      Reply
  16. SHK

    November 14, 2015 at 10:13 pm

    If you add more urid it will be much softer and more nutritious too

    Reply
  17. Shakthi Shri Gopi

    December 15, 2015 at 2:50 pm

    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
  18. kala

    December 23, 2015 at 1:42 pm

    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

    Reply
    • Padhu Sankar

      December 28, 2015 at 8:39 am

      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.

      Reply
  19. Devi

    March 1, 2016 at 11:00 am

    Shall we give this dosa to 2 year old kid ?? Also shall we refrigerate remaining batter ?? If yes how long we can store & use ?

    Reply
    • Padhu Sankar

      March 2, 2016 at 7:56 am

      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.

      Reply
  20. Chandni Anandhakrishnan

    September 7, 2016 at 3:22 pm

    Hi Padhu,

    Is foxtail millet and quinoa the same ?

    Reply
    • Padhu Sankar

      September 8, 2016 at 7:51 am

      No, they are not the same. Quinoa is a seed and millet is a grain.

      Reply
  21. Deepa R

    December 20, 2016 at 1:00 pm

    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
    • Padhu Sankar

      December 21, 2016 at 12:22 pm

      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.

      Reply
  22. Shirley Sivakumaran

    May 19, 2017 at 12:41 pm

    Can I use 1 cup thinnai flour and 1 cup ulunthu

    Reply
    • Padhu Sankar

      May 20, 2017 at 8:28 am

      That will not turn out well.

      Reply
  23. Padmaja

    June 14, 2017 at 5:06 am

    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.

    Reply
    • Padhu Sankar

      June 15, 2017 at 11:17 am

      Since I have added urad dal it will be soft. But make thick spongy dosas and pack it in aluminium foil.

      Reply
  24. nive varthini

    August 17, 2017 at 7:34 am

    It came out very well….thank you for the recipie 🙂

    Reply
  25. Unknown

    September 26, 2018 at 6:42 pm

    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

    Reply
  26. M S SRINIVASAN

    August 4, 2020 at 5:49 am

    Thank you so much. Healthy Millet Dosa for sure.

    Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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