Millet Flour Dosa is a quick and healthy dosa. This is an instant dosa that you can make without soaking, grinding, or fermenting. This recipe uses millet flour and rice flour. It takes only a few minutes to make. This dosa is light and crisp just like rava dosa. You can eat it for breakfast, lunch, or dinner. Learn to make perfect millet dosa with the help of step by step instructions and pictures.

The dosa batter is easy and instant to mix. You don't need any special steps. Just make sure the batter is not too thick or too thin. Heat the pan well. Pour the batter like you do for rava dosa. It spreads on its own and makes a lace-like pattern. Millets are full of fiber and nutrients. So, this dosa is healthy and tasty.

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About Millet Flour Dosa

Millet Flour Dosa is thin and crisp that even kids would love to eat. It is made by mixing millet flour and rice flour along with spices and herbs for flavor. The batter is watery and does not need to soak, grind or ferment. This makes it great for when you want to cook quickly. It is a good option for busy mornings or quick meals.

You don't have to plan ahead. Just mix the ingredients, check the batter consistency, and start making dosas. The texture is like rava dosa-light and crispy with small holes on top. You will like how it tastes. It is a simple recipe but very satisfying and comforting dish.

You can use any millet flour you like. Ragi, bajra, jowar, or multi-millet flour all work well. Rice flour helps make the dosa crisp. Onions and curry leaves add nice flavor. This dosa is easy, tasty, and healthier than regular dosa. It is a great way to add variety to your meals.

I make this dosa often when I am in a hurry or don't have regular dosa batter ready. It is a simple and satisfying recipe. The dosa turns out perfect when the pan is hot and the batter is just right.

Millet Flour Dosa Ingredients

• Millet Flour - is the key ingredient. You can use any millet flour of your choice like ragi, bajra, or jowar that is readily available in stores.
• Rice Flour - Adds texture and helps make the dosa crisp and prevents it from being too soft. You can use homemade or store bought rice flour of your choice.
• Onion - I used finely chopped onion, it adds a mild sweetness and crunch to every bite. But you can skip it if you don't like it.
• Curry Leaves - Gives a nice aroma and flavor - can be chopped or torn before adding.
• Green Chilli - Adds spice to the dosa. Adjust according to your spice preference.
• Oil - Used for cooking the dosa - helps in making the dosa crisp and easy to remove from the pan.

Why This Recipe Works

• It's an instant recipe that needs no fermentation or grinding.
• This recipe has crisp, light, and a lovely lace-like texture.
• It's a healthier alternative to regular dosa.
• It can be easily customized with different flours.
• It's a great option when you want something quick, simple, and filling.

Similar Recipes

• Ragi Dosa
• Millet Dosa
• Wheat Dosa
• Oats Dosa
• Adai

How to make Millet Flour Dosa Step by Step

1.In a mixing bowl - add millet flour, rice flour, onion, curry leaves, chili and required salt. Mix it well. Then add water little by little.

2.Mix it well using a whisk without any lumps. It should be runny so that while we pour the batter should spread by itself. Now the batter is ready.

3.Heat a dosa tawa, take a ladle full of batter and pour it first in the outer circle, then pour to fill in the center to fill the uncovered areas like how we do for rava dosa. Cook in mediium flame. The dosa should be thin so don't pour over then we will get thick dosas. Drizzle oil and cook until the top looks cooked. Fold and serve hot.

Your dosa is ready! Serve with idli podi / any chutney of your choice.

Expert Tips

• Use any millet flour - you can use ragi, bajra, jowar or even a mix of millets can be used for this recipe.
• Batter Consistency - The batter should be very watery so that it spreads on its own when poured.
• Do not spread - Pour it from a height in a circular motion like rava dosa. Let it naturally fill in the gaps.
• Preheat well - The pan must be hot. Sprinkle water to check-if it sizzles immediately, it's ready.
• Adjust consistency - The batter thickens up as it rests. You can add a little water and stir before making each dosa.

Serving & Storage

Serve them hot and fresh with coconut chutney, tomato chutney, or idli podi.
These dosas taste best when served immediately as they lose their crispness on cooling.

You can store the leftover batter in the fridge for a day. Before using, bring it to room temperature, stir well, and add a little water if it has thickened.

FAQS

1.Can I use any millet flour for this recipe?

Yes, you can use ragi, jowar, bajra, or mixed millet flour-whichever you prefer.

2.Do I need to ferment the batter?

No, this is an instant dosa recipe. No soaking, grinding or fermenting needed.

3.Why does my dosa get holes?

The dosa tawa should be hot when you pour the dosa. Also the batter should be watery else holes will not be formed.

4.Can I skip onion and green chili?

Yes, they are added for flavor but the dosa will still turn out fine without them.

If you have any more questions about this millet flour dosa do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this millet flour dosa ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Millet Flour Dosa | Instant Millet Dosa appeared first on Sharmis Passions.

Quinoa Dosa is a healthy dosa version made with quinoa replacing rice for making dosa. Quinoa Dosa is an alternative to regular dosa, and this quinoa dosa can be relished with sambar, chutney or idli podi and works well for breakfast or dinner.

This is a great option for people who wants to eat dosa but keep calories low. Quinoa Dosa does not add much calories as regular dosa so people on diet can eat without any guilt. This batter is to be fermented for 8 hours to rise and becomes ready to use.

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About Quinoa Dosa

Quinoa Dosa is made using quinoa, idli rice, urad dal and fenugreek seeds. These ingredients come together to make a healthier version of regular dosa that tastes good. Quinoa gives nutrition and replaces rice so that you get better health benefits.

Quinoa Dosa is a healthy variation for breakfast. This quinoa dosa is a great alternate to the usual dosa batter so do try this.You can use the same batter for both idli and dosa as you prefer.

Quinoa is high in protein and has better nutritional value than regular rice. Urad dal makes the batter soft and fluffy when ground properly. The fenugreek seeds adds flavour and helps in fermentation. When you spread the batter thin on the tawa it becomes crispy outside.

I make quinoa dosa because my family likes healthier options but still want to enjoy dosa. It tastes just as good as regular dosa and you don't feel guilty eating it. 

Quinoa Dosa Ingredients

• Quinoa - I used quinoa as the main grain. It replaces most of the rice and gives better nutrition and protein to the dosa.
• Idli rice - I added some idli rice because it helps with fermentation and texture. It balances quinoa nicely.
• Urad dal - I used urad dal for softness. It is grind well and makes the batter fluffy and airy when fermented.
• Fenugreek seeds - I used fenugreek seeds. They add flavour and helps in fermentation process.
• Salt - I used salt to taste. Add based on your preference.

How to make Quinoa Dosa Step by Step

1.Soak rice and quinoa together for at least 3-4 hours. Rinse well and grind until smooth. Sprinkle water as and when it sticks to the sides, but sprinkle and add. Do not add more. Takes 30-40 minutes for grinding.

2.Soak urad dal and fenugreek seeds together for 2 hours, rinse well and grind to a smooth batter. I used my grinder which works best but you can do in mixie too. It takes around 30 minutes.

3.Transfer both the batters to a tall container big enough to hold the batter after fermentation. Add salt to it. Mix well.

4.Close with lid and set aside for 8 hours for fermenting.This is how the fermented batter will look after 5 hours. Mix well. The batter will be thick.

5.As we need to thin the batter, transfer half of the batter or as needed to a separate container, add water to it. The batter should be flowing as shown.Heat a dosa tawa, take a ladle full of batter add 2 ladles on the tawa and spread it thin like this.

6.Drizzle oil and cook until it starts to brown. Flip over and cook for 2 seconds then fold and serve.

Serve hot!

Expert Tips

• Soak together - I soak quinoa and rice together for 3 to 4 hours. This helps them grind together smoothly and ferment nicely.
• Grinding time - I grind quinoa and rice for 30 to 40 minutes. Don't rush because smooth batter makes better dosa. Grind urad dal separately for 30 minutes until it is light and fluffy.
• Add water carefully - I sprinkle water as needed while grinding. Don't add too much or the batter becomes wet and thick. It should be thick and smooth.
• Fermentation matters - I let the batter ferment for 8 hours because that is enough time for good fermentation. Cover with lid and set in warm place. This makes it fluffy.
• Thin the batter - I add water to half the batter before spreading because it needs to be thin and flowing. The batter should spread easily on the tawa.
• Spread thin - I use ladle and spread the batter thin on hot tawa. Thin dosa comes out more crispy and tastes better than thick ones.

Serving and Storage

Serve this hot with sambar and chutney or idli podi. It tastes best when fresh and warm. Storage is not recommended, leftover batter in fridge and it stay good for 2 to 3 days.

FAQS

1. Can I reduce soaking time?

Soaking for 3 to 4 hours is must. Shorter soaking time makes grinding difficult and the batter will not be smooth.

2. How do I know if the batter is  fermented well?

When fermented properly the batter rises up and smells nice and sour. You see small bubbles on top.

3. Can I use regular rice instead of idli rice?

You can use regular rice but idli rice work better for fermentation and texture.

4. Can I add more quinoa?

Yes you can use more quinoa but keep some idli rice because it helps with fermentation.

5. How thin should I spread the dosa?

Spread it as thin as you can. Thin dosa becomes crispy and tastes much better than thick ones.

If you have any more questions about this Quinoa Dosa do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Quinoa Dosa? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Quinoa Dosa Recipe appeared first on Sharmis Passions.

Kambu Dosa is a nutritious South Indian breakfast made using pearl millet, also known as bajra. This dosa recipe is a healthier alternative to the regular dosa. It's packed with fiber and essential minerals. Pearl millet is one of the widely cultivated grains and is known for its high iron content. Including millets like kambu regularly can help with digestion and improve overall health. 

This kambu dosa recipe is made with minimal ingredients, has a unique earthy flavor and turns out delicious. It's a healthy and filling option for breakfast or dinner. Kambu is not only healthy but also helps keep the body cool, especially during hot weather. It's rich in nutrients and keeps you full for a longer time, making it a great choice for a balanced meal.

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About Kambu Dosa

Kambu Dosa is a traditional South Indian dish made using pearl millet, urad dal, and a small amount of fenugreek seeds. These ingredients come together to give the dosa a soft texture and a natural, mild flavor. The combination of millet and dal makes this dosa light, filling, and easy to digest. It's a great way to enjoy millets without using rice.

This recipe is made with simple ingredients and turns out soft in the center with slightly crispy edges, offering a balance of textures. The batter ferments overnight, giving it a light, fluffy texture and a slight tangy flavor. You can adjust the thickness of the dosa according to your preference, whether you like it crispy or soft. You'll love how this dosa pairs with chutneys or sambar, and it's quick enough for busy mornings.

This kambu dosa recipe is ideal for people following a millet-based diet. It offers a nutritious and satisfying meal with plenty of nutrients. It's easy to prepare and can be made in advance. The dosa feels light on the stomach and suitable for all age groups, providing a healthy, balanced meal at any time of the day. 

Kambu Dosa Ingredients

• Pearl millet (kambu)  - This is the key ingredient, gives a nutty taste and soft texture to the dish.
• Urad dal - Helps in fermentation and adds softness to the batter.
• Fenugreek seeds - Adds flavor, color and helps in fermentation.

Similar Recipes

• Dosa
• Rava dosa
• Ragi dosa
• Wheat dosa
• Toor dal dosa

Why This Recipe Works

• This recipe is a healthy, fiber-rich dosa.
• It's made with minimal simple ingredients.
• It has a mild flavor and a soft, crispy texture.
• This recipe is ideal for millet-based diets, gluten-free and suitable for all age groups.
• The batter can be stored for 2-3 days and cooks quickly-perfect for busy mornings.
• Keeps you full for longer time, helps in weight control.

How to make Kambu Dosa Step by Step

1.Rinse and wash urad dal and pearl millet separately. Soak urad dal and fenugreek seeds in a bowl, then in a separate bowl soak kambu. Let it soak for at least 5-6 hours.

2.Add kambu first to the grinder and while its coarse add urad dal + fenugreek seeds and grind it a smooth batter adding required water. Sprinkle water then and there to avoid sticking. Collect it in a container.

3.Add required salt, close the container with a lid. and ferment it overnight, set aside in a warm place. Then the next day you can see the batter has risen, then add little water to make it little runny so that its easy to spread.

4.Heat dosa tawa, then take a ladle full of idli dosa batter - In medium flame add the dosa batter to the dosa tawa and keep spreading in circular motion outwards. Drizzle oil, when the dosa gets slightly browned turn over to other side and cook for few seconds then flip over and fold it.

Enjoy dosa hot and crisp!

Expert Tips

• Fermentation - It's the key step for perfect dosa. Place batter in a warm spot to ensure good fermentation.
• Soaking - Soak millet and dal separately for at least 6 hours.
• Grinding - Add kambu first while grinding, then urad dal and methi seeds or fenugreek seeds for smoothness.
• Water - Sprinkle water as needed while grinding to avoid sticking. Batter should be slightly runny for easy spreading.
• Texture - You can drizzle a little oil on the sides for golden edges. Use a cast iron for a crisp texture.
• Refrigeration - Store leftover batter in the fridge and use within 2-3 days.
• Crispiness - You can add Idli rice to the millet for extra crispness.  

Serving and Storage

Serve Kambu Dosa hot for breakfast or dinner with chutney, sambar, or podi. 

The batter can be stored in the fridge for 2 to 3 days. Make sure to ferment the batter before storing it in an airtight container.

FAQS

1.Can I use whole pearl millet instead of broken?

Yes, you can use whole kambu. Just soak it well before grinding.

2.Why didn't my batter rise well?

The fermentation depends on climate. Keep the batter in a warm place overnight. If you're in a cold place, try keeping it in the oven with lights on. 

3.Is this dosa suitable for diabetics?

Yes, it is low in glycemic index and maintains blood sugar.

4.Can I make this without a wet grinder?

Yes, you can use a mixer grinder, but ensure the batter is smooth and fluffy. Add cold water while grinding to prevent overheating of the mixer.

5.How thick should the batter be?

For dosa, the batter should be slightly thinner than idli batter so it spreads well.

6.Can I make uttapam with the same batter?

Yes, the same batter can be used for making thick uttapams with toppings.

If you have any more questions about this Kambu Dosa do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Kambu Dosa? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Millet Dosa | Kambu Dosa appeared first on Sharmis Passions.