BM #133 Week 3 Day 2 - 

Today's recipe is another millet based dosa which is a very filling and nutritious meal option.

In our menu I try and use a different millet each week to make Idli/Dosa. These Dosas are made with Kodo Millet. Irrespective of the type of millet used, the Dosas turn out awesome.

Ingredients - 

Kodo Millet 1 cup (240 ml cup)
Urad Dal 1/2 cup
Fenugreek Seeds 1/2 tsp
Salt as needed

Method Of Preparation -

Wash and soak Kodo millet for about 4-6 hours.

Wash and soak Urad Dal and fenugreek seeds for about 4 hours.

Drain and blend the urad dal - methi seeds mixture into a fine batter adding as little water as needed.

Drain and blend the Kodo millet into a coarse batter adding as little water as needed.

Combine both the batters, add salt as needed and mix well.

Cover and set aside in a warm place for a few hours for fermentation. [I fermented it for 14 hours].

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Spray some oil all over. Let the dosa cook.

Flip onto the other side and allow it to cook for a few seconds. 

Remove and continue with the rest of the batter. 

Serve it hot with a chutney of your choice.


Preparation Time 20 minutes + Soaking time 4-5 hours + Fermenting time 14 hours
Makes 16-20 


  1. Omg ! Those dosas are so crisp ! Just out of some gourmet restaurant ! My daughter has just sent me a big pack of kodu millet - will definitely try these ! Thank you Harini - yhis recipe is for keeps.

  2. Kalyani Says:
  3. yes I agree Harini. Millets lend themselves to very delicious dosas .. this kodo millet version looks so so fab !

  4. Srivalli Says:
  5. Oh yes these dosas are so crispy and looks so good Harini, fantastic!

  6. Radha Says:
  7. I like the proportion of millet to rice in this dosa. Protein rich and tasty one!

  8. Srividhya Says:
  9. The dosa is super crispy and love how you made it without rice or poha.

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