Breakfast, Dosa, Millets, Plant Based Dishes

Varagu Arisi Dosai | Kodo Millet Crepes

Varagu Arisi Dosai | Kodo Millet Crepes are delicious Vegan and Gluten Free Crepes (Dosa) made with millets and lentils. Served for breakfast or sometimes dinner with chutney / sambar on the side.  

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 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, a recent resurgence of millets over past 9-10 years is seen in India. Another easy Millet Dosa is this Instant Ragi-Oats Dosa

Varagu Arisi Dosai | Kodo Millet CrepesPin

In our family, we use millets extensively in Pongal / Idli / Dosa (crepes) and as it can be used in place of rice easily, we use it for our lunch menu to enjoy with a bowl of curry  / sambar (South Indian veg gravy). Think of millet as Indian quinoa which has also completely revolutionised the way we eat our breakfast. 

If you are new to using millets, try these 26 easy to make One Pot meals using millets and whole grains for dinner / brunch. Need I add some of these (in fact most of them) can be easily made in the Instant Pot too 

Other breakfast recipes with millets that you may enjoy:

Kadamba Dosai (Multi millet flour crepe)

Kadamba Dosai | Instant Breakfast Dishes
Instant Multigrain, Gluten Free, vegan Indian Savory Pancake. Served for Breakfast or evening Tiffins.
Check out this recipe
Kadamba Dosai is Instant Gluten Free, vegan Indian Savory Pancake. Served for Breakfast or evening Tiffins.
Ragi Sevai | Ragi Semiya Upma | Finger Millet String Hoppers
A sevai / Upma /savory pudding made with Ragi Sevai / Ragi Vermicelli or Finger Millet string hoppers. Served as a South Indian Breakfast or Snack. 
Check out this recipe
Ragi Sevai | Ragi Semiya Upma | Finger Millet String Hoppers

Little millet Onion Crepe (Samai Chinna Vengaya Uttapam)

Fingermillet + Foxtail millet Crepe (Ragi Thinai Dosa, no rice)

Varagu Arisi Upma (Kodo Millet Savoury pudding) 

Little Millet Pongal (Samai Pongal)

Varagu Arisi Dosai | Kodo Millet CrepesPin

Tips to make great Millet Crepes

  1. Short grained rice works best here
  2. Red poha can be also used in plain of white poha
  3. Most millets like foxtail millet / Barnyard millet can be used in place of Kodo millet, with slightly varying textures of the dosa.
  4. Fermentation of 8-10 hours is a sure way to get the perfect texture of the dosa.
  5. If you like the dosa to be soft, add only half the oil and cook and cover for 60 seconds. Flip and cook for 30 seconds more. 
Varagu Arisi Dosai | Kodo Millet CrepesPin

Making these Kodo Millet Crepes takes a bit of effort (with soak and fermentation time being the longest). The Crepes are :

  • Gluten Free
  • Vegan
  • Filling
  • Diabetic Friendly

What you need to make Varagu Arisi Dosai | Kodo Millet Crepes

Prep time – 10 mins., Grinding + Fermentation TIme – 12 hours ; Cook time – 20 minutes

Makes – 20 Dosas (Crepes)

Cuisine : Indian ; Course : Breakfast

  • 3 cups Kodo Millet (Varagu)
  • 1 cup split black gram (Urad Dal)
  • 1 tsp Fenugreek seeds (Methi / Vendhayam)
  • 1/4 cup Flattened Rice (Poha/ Aval)
  • 1 tsp rock salt 
  • 1 tsp Oil (per dosa) to make the crepes 

How to make Varagu Arisi Dosai | Kodo Millet Crepes:

  1. Wash the millets in 2-3 changes of water till water runs clear.
  2. Similarly wash the black gram and fenugreek seeds once. 
  3. Soak all ingredients in separate containers for 4-5 hours with minimum water (1/2 – 1 inch above the surface). Soak the flattened rice / poha just 1 hour before grinding. 
  4. Grind all ingredients to a smooth batter. Mix rock salt and mix throughly for 5 mins
  5. Close and ferment overnight in a warm place for at least for 8-9 hours.
  6. The next morning, gently whisk the batter taking care not to disturb the fermentation too much. 
  7. If the batter is too thick, add a few tsp of water and dilute, but go easy on the water. Mix well. 
  8. Heat a tava / skillet to medium heat. Grease it with a few drops of oil
  9. Mix the batter well and pour 1-2 ladles onto the skillet and spread to crepes / dosa shape.
  10. Drizzle 1/2- 1 tsp of oil around. Cook for 1-2 min (depending on how crisp of soft you need)
  11. Flip and cook for another 30 seconds
  12. Serve hot with Coconut chutney or any chutney 
  13. Each time before making the dosa, mix the batter well and grease the tava. 
Varagu Arisi Dosai | Kodo Millet CrepesPin

Varagu Arisi Dosai | Kodo Millet Crepes

Kalyani
Varagu Arisi Dosai | Kodo Millet Crepes are delicious Vegan and Gluten Free Crepes (Dosa) made with millets and lentils. Served for breakfast or sometimes dinner with chutney / sambar on the side.  
5 from 7 votes
Prep Time 15 mins
Cook Time 20 mins
Grinding + Fermentation TIme 12 hrs
Total Time 12 hrs 35 mins
Course Breakfast, Dinner Ideas
Cuisine Indian, South Indian
Servings 20 Crepes

Equipment

  • 1 Wet Blender Wet Grinder / Mixer Grinder / Mixie
  • 1 Skillet Cast Iron Tava
  • 1 Ladle

Ingredients
  

  • 3 cups Kodo Millet Vargagu
  • 1 cup split black gram Urad Dal
  • 1 tsp fenugreek seeds Methi / Vendhayam
  • 1/4 cup Flattened Rice Poha/ Aval/ Avalakki
  • 1 tsp Rock Salt
  • 1 tsp Oil per dosa to make the crepes/dosa

Instructions
 

  • Wash the millets in 2-3 changes of water till water runs clear.
  • Similarly wash the black gram and fenugreek seeds once.
  • Soak all ingredients in separate containers for 4-5 hours with minimum water (1/2 – 1 inch above the surface). Soak the flattened rice / poha just 1 hour before grinding.
  • Grind all ingredients to a smooth batter. Mix rock salt and mix throughly for 5 mins
  • Close and ferment overnight in a warm place for at least for 8-9 hours.
  • The next morning, gently whisk the batter taking care not to disturb the fermentation too much.
  • If the batter is too thick, add a few tsp of water and dilute, but go easy on the water. Mix well.
  • Heat a tava / skillet to medium heat. Grease it with a few drops of oil
  • Mix the batter well and pour 1-2 ladles onto the skillet and spread to crepes / dosa shape.
  • Drizzle 1/2- 1 tsp of oil around. Cook for 1-2 min (depending on how crisp of soft you need)
  • Flip and cook for another 30 seconds
  • Serve hot with Coconut chutney or any chutney
  • Each time before making the dosa, mix the batter well and grease the tava.

Notes

a. Short grained rice works best here
b. Red poha can be also used in plain of white poha
c. Most millets like foxtail millet / Barnyard millet can be used in place of Kodo millet, with slightly varying textures of the dosa.
d. Fermentation of 8-10 hours is a sure way to get the perfect texture of the dosa.
e. If you like the dosa to be soft, add only half the oil and cook and cover for 60 seconds. Flip and cook for 30 seconds more. 
Keyword crispy dosa, Diabetic Friendly, Dosa, Dosa without rice, How to make millets dosa, Kodo Millet, millet dosa, Millets, Tiffins, Varagu, varagu dosai
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18 Comments

  1. I never thought to use millet in place of rice for dosa. Lovely tasty breakfast, Kalyani!

  2. I have never had millet…I am anxious to look at more of your recipes using this ingredient.

  3. Jayashree T.Rao

    5 stars
    I use millets to make dosa but never tried with kodo millet. I must try it in my kitchen. Looks good Kalyani.

  4. Shobha Keshwani

    5 stars
    I have never tried dosas with millets. They have come out so nice. Love the texture. Even the chutney looks just like the restaurant one.

  5. Nayna Kanabar

    5 stars
    These millet dosa look so tasty and delicious. Serving them with those mouth watering chutneys would be the perfect accompaniment to enjoy them for lunch or breakfast. Healthy too.

  6. Seema Sriram

    5 stars
    The dosa came out perfectly golden brown. varagu is the esiest millet to find here and I am so glad to have this recipe.

  7. Mayuri Patel

    5 stars
    Kalyani, admire your collection of different dosas. This one with kodo millet looks so inviting. Another must try recipe from your blog. Will have to order some kodo millet next time I do my Indian grocery shopping.

  8. 5 stars
    Kodo millet crepe is a great option for breakfast. The best part of this recipe, it’s vegan and gluten free. Will try it soon

  9. 5 stars
    We love dosa for our breakfast and this delicious kudo millets dosa is definitely going on my to do list. Awesome

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