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

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  
4.75 from 8 votes
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Prep Time 6 hours 30 minutes
Cook Time 15 minutes
Fermentation time 8 hours
Total Time 14 hours 45 minutes
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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