Little Millet or Millets in general are versatile, low carb option for rice and is grown in hardy regions, which makes them ecologically sustainable too. At home, we have been using millets extensively in Dosa / Idli / Uttapam/ Upma/ Pongal / Kichdi./ Bakes etc and we hardly miss the rice in any of these dishes.
Little Millet dosa is a no-rice Dosa / Indian Crepe made with unpolished Little Millets and Lentils. It makes for a filling, Fluten Free vegan Breakfast or brunch option and is served with Chutney / Sambhar etc. Today, I have served it with Chettinad Tomato Chutney and Masala Dosa Potato Filling.
Little Millet dosa is a no-rice Dosa / Indian Crepe made with unpolished Little Millets and Lentils. It makes for a filling, Gluten Free vegan Breakfast or brunch option and is served with Chutney / Sambhar etc
A little more about Little Millet and its benefits
Little millet, scientifically known as Panicum sumatrense, is a small, drought-tolerant grain crop that is grown primarily in India, Africa, and Southeast Asia. It has gained popularity in recent years due to its various health benefits and nutritional value.
Here are some of the names by which little millet is referred to in different parts of India: Kutki (कुटकी) in Hindi, Samai (சாமை) in Tamil, Sama (सामा) – In Marathi and Konkani, Chama (ചമ) – In Malayalam, Gajro (ગઝરો) – In Gujarat,
Kodo (कोदो) in MP and Chattisgarh, Korralu (కొర్రలు) – In Telugu-speaking regions, Vari (वरी) – In Marathi, it is also sometimes referred to as “Vari.”
Here are some of the benefits of little millet:
Nutrient-Rich: Little millet is a good source of essential nutrients such as protein, dietary fiber, vitamins (especially B-complex vitamins like niacin and riboflavin), and minerals (iron, calcium, phosphorus, and magnesium). It is particularly rich in calcium, making it a suitable option for those looking to boost their calcium intake.
Low Glycemic Index: Little millet has a low glycemic index (GI), which means it releases glucose into the bloodstream slowly. This can help in managing blood sugar levels and is beneficial for people with diabetes.
Gluten-Free: Little millet is naturally gluten-free, making it an excellent choice for individuals with celiac disease or those who are sensitive to gluten.
High in Antioxidants: Like other millets, little millet contains antioxidants, which can help protect the body from oxidative stress and reduce the risk of chronic diseases.
Weight Management: The dietary fiber in little millet helps promote a feeling of fullness, which can aid in weight management by reducing overall calorie intake.
Heart Health: Little millet is low in saturated fat and cholesterol, making it heart-friendly. It can help in reducing the risk of cardiovascular diseases when incorporated into a balanced diet.
Digestive Health: The fiber in little millet promotes healthy digestion and can help prevent constipation.
Bone Health: Little millet is a good source of calcium and magnesium, which are essential for maintaining strong bones and teeth.
Rich in Protein: It contains a reasonable amount of protein, which is important for muscle maintenance and overall growth.
Easy to Cook: Little millet is easy to cook and can be used in a variety of dishes, including porridge, upma, dosa, idli, and more.
Sustainable Crop: Little millet is a hardy, drought-resistant crop that requires less water and minimal care compared to some other grains. This makes it a sustainable and environmentally friendly crop choice.
Versatile Ingredient: It can be used in both sweet and savory dishes, making it a versatile ingredient in the kitchen.
Supports Local Agriculture: By incorporating little millet into your diet, you can support local agriculture and contribute to the preservation of traditional crops.
It’s important to note that while little millet offers these health benefits, a balanced diet that includes a variety of grains, vegetables, fruits, and other foods is essential for overall nutrition. Little millet can be a valuable addition to your diet, especially if you are looking to diversify your grain choices and enjoy its unique nutritional profile. When had in moderation (as with rice too), millets keep us full for longer and satiates our tummies well. Let’s see how to make this Little Millet Dosa.
Other Millet based dishes you may like on the blog include:
Prep time – 10 mins, Soaking + Grinding time – 8 hours ; Fermentation time – 10+ hours or overnight
Makes – 25 Dosas
Cuisine – South Indian. Course – Breakfast / Light Dinner / Brunch
Served with any Chutney / Sambhar / Curry
What you need to make Little Millet dosa / Samai Dosa
- Little Millet (Sama / Samai/Samae Akki) – 3 cups (1 cup = 100 grams)
- Split Black gram ( Urad dal / Ulundhu) – 1 cup (100 grams)
- 1.5 tsp Salt
- 1 tsp Fenugreek seeds (Methi seeds / Vendhayam)
- 1 tsp Oil – to make dosa (or as required)
PIN FOR LATER
How to make Samai Dosai / Little Millet Dosa
- Wash the Brown top Little millet / Samai in 5-6 turns of water till the muddy water turns clear. Add 1 inch of water above the millets in a large soaking bowl. Soak for 6 hours
- Similarly wash and soak the Urad dal with the methi seeds for 6 hours with 1 inch water.
- After 6-8 hours, grind the urad dal to a smooth butter like consistency.
- Drain the water from the millets and grind this too to a smooth batter.
- Mix both the batters well in a large bowl and add salt.
- Mix throughly. Cover and ferment overnight.
- The next morning, gently mix the fermented batter.
- Unlike Idli or Normal Rice based dosa batters, millet batters don’t rise a lot.
- Heat an iron skillet / non stick tava.
- Add 1-2 tsp of water if needed to bring the batter to a pouring consistency
- Spread a ladle or two of the batter to a thin dosa.
- Drizzle oil / ghee around the dosa, let it cook crisp on one side.
- Simply flip for 5 seconds and serve this Samai Dosai with Sambhar or chutney
- The remaining batter can be refrigerated for upto 5 days.
- With the remaining batter, thick uttapam with onions / tomatoes can be made as a variant with the remaining batter
- Always remember to bring the refrigerated batter to room temperature before making dosa / idli.
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Samai Dosai | Little Millet Dosa | No Rice Dosa
Equipment
- Bowl
- Ladle
- Wet Blender
- Tava / Skillet
- Spatula
Ingredients
- 3 cups Little Millet Sama / Samai/Samae Akki
- 1 cup Split Black gram Urad dal / Ulundhu
- 1.5 tsp Salt
- 1 tsp Fenugreek seeds Methi seeds / Vendhayam
- 1 tsp Oil to make dosa , or as required per dosa
Instructions
- Wash the Brown top Little millet / Samai in 5-6 turns of water till the muddy water turns clear. Add 1 inch of water above the millets in a large soaking bowl. Soak for 6 hours
- Similarly wash and soak the Urad dal with the methi seeds for 6 hours with 1 inch water.
- After 6-8 hours, grind the urad dal to a smooth butter like consistency.
- Drain the water from the millets and grind this too to a smooth batter.
- Mix both the batters well in a large bowl and add salt.
- Mix throughly. Cover and ferment overnight.
- The next morning, gently mix the fermented batter.
- Unlike Idli or Normal Rice based dosa batters, millet batters don’t rise a lot.
- Heat an iron skillet / non stick tava.
- Add 1-2 tsp of water if needed to bring the batter to a pouring consistency
- Spread a ladle or two of the batter to a thin dosa.
- Drizzle oil / ghee around the dosa, let it cook crisp on one side.
- Simply flip for 5 seconds and serve this Samai Dosai with Sambhar or chutney
- The remaining batter can be refrigerated for upto 5 days.
- With the remaining batter, thick uttapam with onions / tomatoes can be made as a variant with the remaining batter
- Always remember to bring the refrigerated batter to room temperature before making dosa / idli.
