Foxtail Millet Podi Dosa Recipe
Cuisine: South Indian
Course: South Indian Breakfast
Diet: Diabetic Friendly
Servings: 4
Prep Time: 520 minutes (approx. 8 hours for soaking and fermenting)
Cook Time: 45 minutes
Total Time: 565 minutes (approx. 9 hours 25 minutes)
Foxtail Millet Podi Dosa is a healthy, gluten-free, and diabetic-friendly breakfast dish that’s both flavorful and filling. Made using foxtail millet, rice, and a blend of urad dal with fenugreek seeds, this dosa offers a perfect balance of protein, fiber, and essential nutrients. The addition of Idli Dosa Podi (Milagai Powder) adds an extra zing to this crispy treat, making it a delightful choice for a nutritious breakfast or dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Foxtail Millet | 2 cups |
| Idli Rice | 1 cup |
| White Urad Dal (Split) | 1 cup |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Idli Dosa Podi (Milagai Powder) | To taste |
Instructions
To make the Foxtail Millet Podi Dosa, follow these easy steps:
-
Soaking the Ingredients:
Begin by rinsing all the ingredients thoroughly. Soak the foxtail millet and idli rice together in one bowl, while soaking the urad dal and fenugreek seeds separately in another bowl. Ensure that they are soaked for a minimum of 6 hours, or preferably overnight, to allow proper fermentation. -
Grinding the Batter:
After soaking, grind the urad dal and fenugreek seeds together in a mixer grinder, adding just enough water to create a smooth, fluffy batter. Pour this batter into a large mixing bowl.
Next, grind the soaked rice and foxtail millet together, again using minimal water to form a smooth batter. Once ground, add it to the urad dal batter. Add 3 teaspoons of salt and mix thoroughly to combine both batters. -
Fermentation:
Cover the mixing bowl with a clean cloth or lid and place it in a warm location for about 6 to 8 hours to ferment. The batter should double in size and become slightly airy and bubbly. Once fermented, your dosa batter is ready to use. -
Making the Podi Dosa:
Heat a skillet or a dosa tawa over medium heat. If you are using an iron skillet, grease it lightly with oil or ghee. Once hot, pour a ladleful of the fermented millet dosa batter onto the skillet. Spread the batter in a circular motion, creating a thin, even layer. -
Cooking the Dosa:
Drizzle a teaspoon of oil or ghee around the edges of the dosa. Let it cook for 2-3 minutes or until the edges start to turn golden brown and crispy. At this point, sprinkle some Idli Milagai Podi (Milagai Powder) generously over the dosa. You can adjust the amount based on your spice preference. -
Serving:
Once the dosa is crisp and golden, carefully fold it in half and remove it from the skillet. Serve hot with chutney of your choice, such as the Bottle Gourd Peel Chutney, for a complete meal. Repeat the process with the remaining batter to make more dosas.
Serving Suggestions
Foxtail Millet Podi Dosa pairs wonderfully with a variety of chutneys, such as coconut chutney, tomato chutney, or the Bottle Gourd Peel Chutney for an added twist. It can be enjoyed as a filling breakfast, a savory snack for tea time, or a light dinner option. The addition of the Idli Dosa Podi enhances the flavor, making each bite irresistible.
This Foxtail Millet Podi Dosa Recipe is not just healthy but also a perfect way to incorporate millets into your diet. Millets are a rich source of fiber and protein, making this dish ideal for those looking to manage their blood sugar levels. This recipe gives a healthy twist to the traditional South Indian dosa, making it both delicious and nutritious.
