A crispy, fiber-rich South Indian dosa made using Mimi Crunch Kodo Millet, a lighter and healthier twist on the traditional recipe.

Why This Recipe?

Dosa is a staple in many Indian households, but it’s typically made with polished rice. This version replaces rice with Kodo Millet — a low glycemic, high-fiber grain that supports digestion, diabetes management, and heart health. When made with Mimi Crunch Kodo Millet, the result is a dosa that’s just as crisp, but far more nourishing.

Ingredients

For the batter:

• 1 cup Mimi Crunch Kodo Millet
  
• ¼ cup urad dal (split black gram)
  
• 1 tablespoon methi seeds (fenugreek)
  
• Salt to taste
  
• Water for soaking and grinding
  

For cooking:

• Cold-pressed oil or ghee
  
• Non-stick or cast iron tawa
  

Method

Step 1 – Soak
Wash Kodo Millet, urad dal, and methi seeds thoroughly. Soak them together in water for 6–8 hours or overnight.

Step 2 – Grind
Drain the soaked ingredients and grind them into a smooth, slightly thick batter. Add water gradually to get the desired consistency. Add salt and mix well.

Step 3 – Ferment
Transfer the batter to a large bowl. Cover and let it ferment in a warm place for 8–10 hours or overnight, until bubbly and slightly risen.

Step 4 – Make the Dosa
Stir the batter gently. Heat a tawa or dosa pan on medium heat. Pour a ladle of batter in the center and spread it in a circular motion. Drizzle a few drops of oil or ghee around the edges.

Step 5 – Cook and Serve
Cook until the edges start lifting and the base turns golden. Flip if needed or cook one side only for thin dosas. Serve hot with coconut chutney, sambhar, or gunpowder.

Pro Tip

For extra crispiness, add 1 tablespoon of rice flour to the fermented batter before cooking. For a softer version, keep the batter slightly thicker and don’t spread too thin.

Made with Mimi Crunch Kodo Millet

Our Kodo Millet is unpolished, lab-tested, and naturally low in calories — perfect for everyday Indian recipes that demand nutrition without compromise.