Breakfast
Foxtail Millet Dosa
A crisp, lacy dosa using foxtail millet flour in place of rice. No long fermentation needed — just soak, grind and cook.
AI concept illustration — recipe is illustrative / pending kitchen testing
Ingredients
- 1 cup foxtail millet flour
- ¼ cup urad dal (soaked 4 hrs, ground to smooth batter)
- ¼ tsp fenugreek seeds (ground with the dal)
- Salt to taste
- Water to thin the batter
- Oil for the tawa
Method
- 1
Mix foxtail flour into the urad batter; thin with water to a pourable consistency. Add salt.
- 2
Ferment at room temperature 6–8 hours (or overnight) until lightly bubbly.
- 3
Heat a cast-iron tawa over medium-high heat; drizzle a few drops of oil and wipe with a cloth.
- 4
Pour a ladleful of batter and spread in concentric circles to a thin round.
- 5
Drizzle oil around the edges; cook until the base is golden and the edges lift cleanly, about 2 minutes.
- 6
Fold and serve hot with coconut chutney and sambar.