BM #132 Week 3 Day 2 - 

Continuing the theme of the A-Z Dosas, these Horsegram Dosas won our hearts the first time I made them. They came out super crispy and that is the way we love. our Dosas. These are the crispiest Dosas I ever made at home in so many years.

I believe that by reducing the amount of millet in this recipe, the Dosas might come out slightly less crisp if that is the preference. Handful of Poha / Atukulu can also be added.

Ingredients - 

Horsegram 1/2 cup
Barnyard Millet 1 1/2 cups
Fenugreek Seeds 1 tsp
Salt as needed
Oil for shallow frying 

Method Of Preparation -

Wash and soak horsegram and barnyard millet in about 5-6 cups of water for 8-10 hours.

Drain and grind into a fine batter adding as little water as needed. Set aside in a warm place for the batter to ferment. In cold places like mine, it took more than 15 hours for the batter to ferment well.

Whisk the batter well adding salt as needed. Adjust the consistency of the batter by adding water as needed.

In a heated griddle, brush with oil and wipe it with a paper towel or a cut onion.

Sprinkle a few drops of water and after they sizzle and evaporate, pour a ladleful of batter and spread it into a circular shape making it as thin as possible.

Drizzle oil on the edges, cover and let it cook.

Once the underside is golden brown, flip it and let the other side cook a little as well. (This is optional but I prefer it.)

Remove onto a plate and continue with the rest of the batter.

Serve them hot with Aloo Muddha Koora and Peanut Chutney.


Preparation Time soaking time 8 hours + Fermenting time 12-15 hours+ cooking time 30 minutes
Makes 18-20
Posted by Harini R on Friday, March 18, 2022


  1. Never tried Dosa with millets - such a healthy version , right ? Must give it a try .

  2. Srividhya Says:
  3. Millets and horsegram what a healthy combination. Very nice. Guess what, I made Horsegram dosa too for this alphabet.

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