Name: Instant Foxtail Millet & Rice Dosa Recipe (No Fermentation)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 200 gm Rice (cooked); 1/2 cup Foxtail Millet Flour (can substitute with whole foxtail millet if grinding yourself); 1 tbsp Rice Flour; 1/4 tsp Salt (adjust to taste); 1/2 cup Water (add more as needed for desired consistency); 1/2 tsp Baking Soda; 2 tbsp Yogurt (fresh, full-fat yogurt is recommended); 1/4 cup Sesame Oil

Instant Foxtail Millet & Rice Dosa Recipe (No Fermentation)

50 minutes

1229 reads

4.25 from 4 votes

South Indian

About Instant Foxtail Millet & Rice Dosa Recipe (No Fermentation)

Craving crispy dosas but short on time? This Instant Foxtail Millet & Rice Dosa recipe is your solution! Using leftover cooked rice and nutrient-rich foxtail millet, you can skip the traditional fermentation process and enjoy a delicious, healthy South Indian breakfast or snack in minutes. Perfect for busy weeknights or unexpected guests.

This recipe offers a delightful twist on the classic dosa, incorporating the wholesome goodness of foxtail millet for added protein and fiber. The result is a light, crispy dosa that’s both quick and satisfying, making it an ideal choice for a healthy and convenient meal.

Say goodbye to hours of soaking and fermenting – this recipe is all about simplicity and flavor. Get ready to impress your family and friends with this easy-to-make, incredibly tasty dosa!

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Recipe Time & More

Prep20

Cook30

Total50

Calories263 kcal

Serves

Served AsBreakfast Dinner Snacks

Recipe TasteSalty

Ingredients

For the Dosa Batter

▢ 200 gm Rice cooked
▢ 1/2 cup Foxtail Millet Flour can substitute with whole foxtail millet if grinding yourself
▢ 1 tbsp Rice Flour
▢ 1/4 tsp Salt adjust to taste
▢ 1/2 cup Water add more as needed for desired consistency
▢ 1/2 tsp Baking Soda
▢ 2 tbsp Yogurt fresh, full-fat yogurt is recommended

For Cooking

▢ 1/4 cup Sesame Oil

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Instructions

Prepare the Batter

Grind the cooked rice, yogurt, and a little water in a blender until smooth.
Transfer the mixture to a bowl. Gradually add the rice flour and foxtail millet flour, mixing well to avoid lumps.
Add water gradually until you achieve a smooth, pourable batter. Stir in the baking soda and salt.
Cover the batter and let it rest for 15 minutes. The batter will become slightly frothy.

Cook the Dosa

Heat a lightly oiled griddle or non-stick pan over medium heat.
Pour 1/4 cup of batter onto the hot griddle, spreading it thinly into a circle using the back of the ladle.
Drizzle 1 teaspoon of sesame oil around the edges of the dosa.
Cook for 2-3 minutes per side, or until golden brown and crispy.
Repeat with the remaining batter.

Serve

Serve the dosas hot with your favorite chutney or sambar.

Recipe Notes

Expert Tips for Perfect Instant Dosas

For extra crispy dosas, use a well-seasoned griddle or non-stick pan.
If your batter is too thick, add a little more water to adjust the consistency.
Don't overcrowd the pan; cook the dosas in batches to ensure even cooking and crispy results.
Experiment with different additions to your batter such as finely chopped onions, chilies, or cilantro for extra flavor.