Kodu Millet Dosa is a flat-bread made using Kodu Millets. Read my post to know what inspired me to cook with millets. Recently I had been to the Organics and millets 2018 International Trade Fair in Bangalore. It was held at Palace grounds. This was the first time that I saw different varieties of millets. I always used ragi or finger millet. But this time I saw different millets like barnyard millet, kodu millet, little millet, foxtail millet, proso millet, etc.
I visited all the stalls and saw different types of millets there. Millets are rich in protein and have numerous health benefits. It protects heart, lowers blood cholesterol, helps in preventing diabetes, improves the immune system and is very good for health. It is also good for babies. If you want to lose weight, eat millets.
So you are now wondering how to cook millets right? I had the same question at the millet fair. They told me to cook it like normal rice. You can make dosas, khichdi, pulaos, etc. with millets. I was wondering how it would taste. Luckily, I got to taste some delicious dishes at the trade fair. I ate millet dosa, millet and methi pulao and millet kheer and was impressed and hence I decided that I will cook with millets every week.
I made this kodu millet dosa for breakfast and it turned awesome. Hubby told me to make millet dosa instead of normal rice dosa as it is rich in protein. I also make tomato rice with millets and also pack it in kid’s lunch box. Recipe will be up soon. Eat millets and take one step towards good health. By the way, in Konkani, Kodu means bitter. But incase of millets, Kodu is just a name and does not indicate taste 😉
You can make methi dosa or coriander dosa with millets. Just replace rice with millets.
You can purchase millets by clicking on the link below. :
Miltop Kodri Kodo Millet, 1kg
- 1 cup Kodu Millet
- 1/4 cup urad dal / Bengal gram dal
- 4 methi (Fenugreek seeds)
- 2 teaspoon oil for each dosa
- 1/2 teaspoon Salt or as per taste
Wash the millets and dal:
- Wash and soak the millets in 8 cups of water for 4 hours.
- Separately wash and soak urad dal in 2 cups water.
Keep the batter ready:
- After 4 hours, drain the water. Grind soaked millets to a smooth paste. Pour the millet batter in a deep bottomed utensil.
- Next, grind urad dal (Bengal gram dal) to a smooth paste by adding 2 tablespoon water. Pour this into the same utensil in which the millet batter is added and mix well.
- Cover and keep the batter aside for 8 hours for fermentation.
- After 8 hours, add salt to taste and mix well.
- Heat a tava or dosa pan.
- Smear 1 teaspoon oil on the dosa pan. Oil is not needed incase you use a non-stick pan.
- Spread a ladle full of batter and spread it in circular directions.
- Drizzle 1 teaspoon oil on the dosa.
- Keep the flame on medium heat and cover the dosa pan.
- Cook for 2 minutes.
- You need not flip it to other side. It gets cooked on the covered non-stick pan and comes off easily.
- Flip to other side only if you are not using a non-stick tava/pan.
- Serve hot with garlic or pudina chutney.
- After soaking millets, use a strainer to drain the millets.
- I used a non-stick pan. But I used minimal oil. You can add more if you prefer.
- Serve with garlic chutney or pudina chutney.