Breakfast, Dosa, Millets

Millet Set Dosa | Barnyard Millet Set Dosa

A spongy, airy millet based savoury South Indian pancake. Served with Chutney or Sambar for a Vegan, Gluten Free meal  

Millets are making a huge come back in Indian Cuisine and coincidentally 2023 has been declared the International year of Millets by the Hon Prime Minister of India.  

What are millets?

Millets are traditional pseudo grains, which need very little water to grow, are ecologically sustainable and provide wholesome nourishment. In recent times, millets have also replaced rice in most dishes like iDli, Dosa (savory crepe), Pongal (savory one pot meal) or savoury pudding (Upma) at my kitchen.

    Breakfast – the most important part of a day, and if there is hot breakfast, why not? We prefer hot breakfast every day, with a few exceptions like my little one who absolutely adores her oatmeal topped with raisins and chocolate chips. But for that, it is always a hot breakfast and we are thankful for these little things were I live, to source local ingredients and millets have taken a prominent position in our breakfast menu too! 

    Millets are a great source of phytate, which helps fight free radicals and prevent cancer. Regular consumption of millets is also said to lower cardiac risk and help regulate blood sugars. Although millets were eaten by my Grandmom in various forms – flatbread / bhakri, koozh (savoury porridge), a recent resurgence of millets over past 9-10 years is seen in India

    Today, we shall see how to make Millet Set Dosa. 

    A spongy, airy millet based savoury South Indian pancake. Served with Chutney or Sambar for a Vegan, Gluten Free meal  
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    What is Set Dosa ?

    It is a fluffy , airy Vegan and GlutenFree Savoury pancake which has its origins in Karnataka / Udupi Cuisine. Served in a set of 2 or 3, these are also (mostly) oil free and a well fermented batter gives it that characteristic, spongy, hole-laden dosa which is used to mop up curry / sambhar or a spicy chutney on the side. Usually made with Rice (click here for the traditional recipe), I have subbed the rice with millets for a rice-free version here.

    Tips to make fluffy Set Dosa:

    1. Wash the millets / rice (as using) well in several changes of water
    2. Grind all ingredients to a smooth paste, do not add too much water while grinding at the same time, not too less
    3. Once the batter is fermented, mix with a light hand – you want to preseve the air bubbles that gives the Set dosa the charcteristic porous spongy look and feel
    4. Do not spread the batter like a normal dosa , pour 1-2 ladles on a hot tava. IF the batter is fermented well, then it spreads to a thick pancake type. 
    5. Oil / ghee to cook the dosa is optional as is flipping the Dosa once its cooked. Serve hot with any curry / sambhar as soon as it is made for best taste.  

    Other dosa / savoury pancakes (all GF & vegan ) you may like on the blog  

    Instant Ragi Oats Dosa | Calcium Rich Dosa
    Instant Ragi Oats Dosa is a quick and filling Gluten Free Vegan dosa made with finger millet and Oats. Can be served for breakfast or snack, even dinner.
    Check out this recipe
    Instant Ragi Oats Dosa is a quick and filling Gluten Free Vegan dosa made with finger millet and Oats. Can be served for breakfast or snack, even dinner.
    Quinoa Dosa (No Rice Dosa)
    No Rice Quinoa Dosa is a dosa or Indian Savory Crepe made with Quinoa served for breakfast or brunch. This is diabetic friendly (made without rice) , Gluten Free, and Vegan.
    Check out this recipe
    No Rice Quinoa Dosa is a dosa or Indian Savory Crepe made with Quinoa served for breakfast or brunch. This is diabetic friendly (made without rice) , Gluten Free, and Vegan.
    Murunga keerai Adai | Moringa leaf Dosa
    Murunga keerai Adai or Moringa Leaf Dosa is a vegan, Gluten Free dosa made with mixed Lentils, Bamboo Rice and Moringa leaves. Diabetic friendly and is served as a breakfast or snack with chutney or sambhar  
    Check out this recipe
    Murunga keerai Adai or Moringa Leaf Dosa is a vegan, Gluten Free dosa made with mixed Lentils, Bamboo Rice and Moringa leaves. Diabetic friendly and is served as a breakfast or snack with chutney or sambhar

    For millet set dosa, I have used barnyard millet, but you can sub with any brown top millet that you use. Proportions are more or less the same 

    PIN FOR LATER

    A spongy, airy millet based savoury South Indian pancake. Served with Chutney or Sambar for a Vegan, Gluten Free mealPin

    Prep time -15 mins, soak time – 6 hours, grind time – 30 mins, fermentation time – 8-10 hours (or overnight) 

    Cook time – 2 mins / dosa

    Makes – 20 servings 

    Cuisine – South Indian; Course – Breakfast or Light dinner

    (I have used 200 gram cup as 1 measure here)

    What you need to make Millet Set Dosa

    • 2.5 cups barnyard millet 
    • 3/4 cup split black gram / urad dal
    • 1/3 cup flattened rice / poha / aval** see recipe for substitution
    • 1 tsp fenugreek / Methi seeds 
    • 1.25 tsp salt (or as required)
    • Oil (for making the dosa, optional) 
    A spongy, airy millet based savoury South Indian pancake. Served with Chutney or Sambar for a Vegan, Gluten Free mealPin

    How to make Millet Set Dosa | Barnyard Millet Set Dosa

    1. Wash millet in several changes of water till  it’s clear and transparent . Soak in 3 cups of water.
    2. Washing the millets several times is a very important step, please do not skip that
    3. In another bowl, wash the lentil well twice, soak in 1 cup of water along with the fenugreek seeds
    4. Soak both these for 4-6 hours
    5. Towards the end of the soak time, wash the poha / flattened rice well and soak for 30 mins in 1/4 cup of water till just moistened .
    6. **If you are NOT using flattened rice / poha, soak 1/4 cup of sago / sabudana when you soak the Millet itself in a separate bowl and add the soak sago at this stage
    7. Drain water from the soaked dal if any and reserve 
    8. In a wet grinder or a mixer grinder, add the soaked dal+ Methi seeds and grind to a very smooth paste adding the soaked water as needed in intervals. The batter should be smooth as butter. Transfer to a large bowl
    9. In the same jar / wet grinder , add the drained millet and grind to a smooth paste
    10. Towards the end of the millets grinding, add the soaked poha and grind further for 5 mins 
    11. Mix both the batters well with a clean hand, add salt and mix further . Cover and close the batter to ferment for 6 -8 hours or overnight 
    12. Next morning, the batter will be fluffy and airy, mix with a light hand 
    13. Pour 1-2 ladles on to a pre heated tava / skillet and do not spread too much, 
    14. Drizzle 1/4 tsp oil if using 
    15. Cover and cook the dosa for 1-2 min
    16. Flip and cook for 30 seconds 
    17. Serve hot with any curry / sambar or chutney 

    THis is part of the Breakfast Sunday Funday theme hosted by Sue Lau. Let’s see what the others from around the world have dished out

    A spongy, airy millet based savoury South Indian pancake. Served with Chutney or Sambar for a Vegan, Gluten Free mealPin

    Millet Set Dosa | Barnyard Millet Set Dosa

    Kalyani
    A spongy, airy millet based savoury South Indian pancake. Served with Chutney or Sambar for a Vegan, Gluten Free meal  
    4.72 from 7 votes
    Prep Time 6 hrs 30 mins
    Cook Time 15 mins
    Fermentation time 8 hrs
    Total Time 14 hrs 45 mins
    Course Breakfast, Tiffins
    Cuisine South Indian, Tamilnadu Cusine
    Servings 20 servings
    Calories 121 kcal

    Equipment

    • Wet Grinder (sub with mixer grinder)
    • Bowl
    • Ladle
    • Tava / Skillet

    Ingredients
      

    • 2.5 cups barnyard millet
    • 3/4 cup split black gram / urad dal
    • 1/3 cup flattened rice / poha / aval
    • 1 tsp fenugreek / Methi seeds
    • 1.25 tsp salt or as required
    • 1/2 tsp Oil (per dosa, optional)

    Instructions
     

    • Wash millet in several changes of water till  it’s clear and transparent . Soak in 3 cups of water.
    • Washing the millets several times is a very important step, please do not skip that
    • In another bowl, wash the lentil well twice, soak in 1 cup of water along with the fenugreek seeds
    • Soak both these for 4-6 hours
    • Towards the end of the soak time, wash the poha / flattened rice well and soak for 30 mins in 1/4 cup of water till just moistened
    • If you are NOT using flattened rice / poha, soak 1/4 cup of sago / sabudana when you soak the Millet itself in a separate bowl and add the soak sago at this stage
    • Drain water from the soaked dal if any and reserve
    • In a wet grinder or a mixer grinder, add the soaked dal+ Methi seeds and grind to a very smooth paste adding the soaked water as needed in intervals. The batter should be smooth as butter. Transfer to a large bowl
    • In the same jar / wet grinder , add the drained millet and grind to a smooth paste
    • Towards the end of the millets grinding, add the soaked poha and grind further for 5 mins
    • Mix both the batters well with a clean hand, add salt and mix further . Cover and close the batter to ferment for 6 -8 hours or overnight
    • Next morning, the batter will be fluffy and airy, mix with a light hand
    • Pour 1-2 ladles on to a pre heated tava / skillet and do not spread too much,
    • Drizzle 1/4 tsp oil if using
    • Cover and cook the dosa for 1-2 min
    • Flip and cook for 30 seconds
    • Serve hot with any curry / sambar or chutney

    Notes

    Tips to make fluffy Set Dosa:
    1. Wash the millets / rice (as using) well in several changes of water
    2. Grind all ingredients separately to a smooth paste, do not add too much water while grinding at the same time, not too less
    3. Once the batter is fermented, mix with a light hand – you want to preseve the air bubbles that gives the Set dosa the charcteristic porous spongy look and feel
    4. Do not spread the batter like a normal dosa , pour 1-2 ladles on a hot tava. IF the batter is fermented well, then it spreads to a thick pancake type. 
    5. Oil / ghee to cook the dosa is optional as is flipping the Dosa once its cooked. Serve hot with any curry / sambhar as soon as it is made for best taste.  

    Nutrition

    Calories: 121kcalCarbohydrates: 24gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 147mgPotassium: 31mgFiber: 2gSugar: 0.02gVitamin A: 0.5IUVitamin C: 0.3mgCalcium: 12mgIron: 2mg
    Keyword Barnyard Millet Dosa, Healthy Millets, How to make millets dosa
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    10 Comments

    1. 5 stars
      Look at all those wonderful holes for scooping up the curry. YUM

    2. 4 stars
      Millet is relatively new to me but I love the flavor. I appreciate having another recipe to use it in. Your dosa looks wonderful, Kalyani!

    3. Camilla M Mann

      5 stars
      Kalyani, this looks delicious.

    4. 5 stars
      Perfect set dosa with barnyard millets! We love dosa and these will definitely make breakfast enjoyable.

    5. Jayashree. T. Rao

      5 stars
      Making millets set dosa in the morning is a good thing, it is filling and easy to prepare. They look soft and spongy.

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