Dosa is an ideal South Indian delicacy, which is both tasty and healthy. Dosa, a crispy crepe-like dish, for breakfast is the perfect way to start the day as it can be quickly cooked. How about making dosa even healthier by preparing Foxtail Millet Dosa? Also known as Thinali Dosa or Korralu Dosa, Foxtail Millet Dosa is slightly thicker than the regular dosa, which is made with fermented rice.
For that perfect Foxtail Millet Dosa, ensure that the foxtail millet is soaked for at least overnight in water or if there is paucity of time, it can be soaked for two to three hours. Foxtail Millet Dosa cannot just be eaten for breakfast but also as a light meal as well. The dosa can also be flavoured with fenugreek seeds or methi, but in the recommended recipe, a quick and easy plain Foxtail Millet Dosa is suggested.
Savour Foxtail Millet Dosa as crispy bites dunked in sambar and chutney, without worrying about gaining extra kilos. You can serve it with coconut chutney or tomato onion chutney or sambar, and savour it with a hot cup of coffee or tea.
Foxtail Millet Dosa
Foxtail millet is widely grown in Asia, and its scientific name is Setaria Italia. It is healthy as it is rich in fibre, is rich in Vitamin B12, has a low glycemic index, and is high in calcium and iron. Overall, foxtail millet is ideal for those suffering from diabetes and for those who want to lose weight. In these days when millets are trending, the traditional dishes of foxtail millet are becoming increasingly popular.
Dosa is said to have been invented around the 5th Century AD in South India. Dosa is a truly versatile dish that can be made in a variety of ways, from Neer Dosa to Rava Dosa. It can either be made plain or with fillings, primarily of potato, and that kind of dosa is called Masala Dosa. Dosa is usually served with the South Indian special sambar and a variety of chutneys, such as coconut chutney. Also, dosa is known by different names in South India like dosai, dosey, etc.
Here is the recipe for Foxtail Millet Dosa.
Ingredients:
• 1 cup foxtail millet
• ½ coconut
• 1 tsp of cumin seeds
• Refined oil
• 1 green chilli
• Salt
• Water
Method:
• Wash and rinse one cup of foxtail millet and soak it overnight in a bowl of water.
• Drain the foxtail millet.
• Grate the coconut.
• In a mixie, add the foxtail millet, grated coconut, one teaspoon of cumin seeds, one green chilli, and one teaspoon salt, and a little bit of water, and grind together to make dosa batter.
• In a skillet, add two teaspoons of oil, take a ladleful of dosa batter and spread it over the skillet.
• Let the dosa fry for a bit and then fold the dosa, and take off the flame.
• Repeat the process to make more dosas.
