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Varagu Arisi Dosai | Kodo Millet Crepes

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
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Prep Time 15 minutes
Cook Time 20 minutes
Grinding + Fermentation TIme 12 hours
Total Time 12 hours 35 minutes
Course Breakfast, Dinner Ideas
Cuisine Indian, South Indian
Servings 20 Crepes
Calories 155 kcal

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. 

Nutrition

Calories: 155kcalCarbohydrates: 29gProtein: 6gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 119mgPotassium: 63mgFiber: 5gSugar: 0.003gVitamin A: 1IUVitamin C: 0.4mgCalcium: 9mgIron: 2mg
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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