By Aditi Saraswat
March 24, 2026
Swap your regular dosa with this nourishing millet version that is light, gut-friendly, and ideal for busy mornings. Filled with fibre and easy on the stomach, this dosa makes for a wholesome breakfast without compromising on taste.
1/2 cup foxtail millet 1/4 cup urad dal 2 tbsp poha (flattened rice) 1/2 tsp fenugreek seeds 1/2 tsp salt Water as needed 1 tsp oil (for cooking)
Soak millet, urad dal, poha, and fenugreek seeds in water for at least 6 to 8 hours or overnight so that they turn soft.
Drain soaked ingredients and grind them with a little water to make a smooth, lump-free and thick batter.
Add a pinch of salt to the batter and mix it. Adjust the consistency with water, if required, to make a pourable, dosa-like batter.
Heat the dosa tawa and pour a ladle of batter onto it. Spread it thinly in circular motion, drizzle some oil on the edges, and cook until crisp and golden.
Flip and cook if required, and cook briefly on the other side as well, until it turns crispy.
Serve hot millet dosa with chutney or sambar for a wholesome, healthy breakfast.