Tangy Masala Millet Dosa Recipe

Name: Tangy Masala Millet Dosa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian
Ingredients: 500 Grms Ragi / Nachni Atta Millets Atta 500 Grms; - Rice Flour; 500 g Urad Dal; 200 g Dahi; 200 ml Mustard Oil; 200 g Fenugreek Seeds; 100 g Jeera; 100 g Salt; 20 g Turmeric Powder; 100 g Yellow Mustard Seeds; 500 g Onion; 100 g Coriander Leaves; medium Chilli Green Long; - Green Peas; 100 g Red Chili Powder; 500 g Tomato - Hybrid

Indian cuisine · 210 calories

About this recipe

Tangy Masala Millet Dosa is a healthy twist on the classic South Indian dosa, combining the goodness of millet with a tangy, spiced masala filling. Perfect for an active lifestyle and weight-loss goals, this dish offers a balanced combination of fiber-rich millets and flavorful spices. The dosa batter is fermented to enhance its texture and taste, while the vegetable masala filling is mildly spiced to suit a medium spice level. Ideal for breakfast, this recipe is designed to provide sustained energy and keep you feeling light and satisfied.

Ingredients

500 Grms Ragi / Nachni Atta Millets Atta 500 Grms
- Rice Flour
500 g Urad Dal
200 g Dahi
200 ml Mustard Oil
200 g Fenugreek Seeds
100 g Jeera
100 g Salt
20 g Turmeric Powder
100 g Yellow Mustard Seeds
500 g Onion
100 g Coriander Leaves
medium Chilli Green Long
- Green Peas
100 g Red Chili Powder
500 g Tomato - Hybrid

Instructions

1. Rinse and soak the urad dal and fenugreek seeds in water for 4-5 hours. Grind into a smooth paste and mix with ragi flour, rice flour, and yogurt to form a batter. Cover and let it ferment overnight in a warm place.
2. Add salt to the fermented batter and mix well. Adjust the consistency to be pourable but not too thin.
3. Heat 1 tbsp oil in a pan and add mustard seeds and cumin seeds. Once they splutter, add chopped onion and green chili, and sauté until translucent.
4. Add chopped tomato, turmeric powder, red chili powder, and salt. Cook for 3-4 minutes until the tomatoes turn soft.
5. Stir in green peas and cook for another 2-3 minutes. Garnish with coriander leaves and set the masala filling aside.
6. Heat a non-stick skillet or dosa tawa and pour a ladle of batter onto the center. Spread it out evenly in a circular motion to form a thin dosa.
7. Drizzle some oil around the edges and cook on medium heat until the bottom is crisp and golden. Flip if desired for a softer texture.
8. Place a portion of the prepared vegetable masala filling on one side of the dosa. Fold the dosa over the filling and serve hot.