Thinai Dosai / Foxtail Millet Dosa / Navane Dosa
Step by Step South Indian breakfast or tiffin recipe with Thinai Arisi. No Rice, Easy Foxtail Millet Dosa or Thinai Dosa recipe served with side dish Sambar, podi and chutney.
Servings 10 Dosas
Equipment
- Dosa Tawa or Flat Griddle
Ingredients
- 3 cups Foxtail Millet or Thinai Arisi 1 cup is 125 ml measurement
- 1 1/2 cups Urad Dal 1 cup is 125 ml measurement
- 1/4 tsp Methi Seeds or Fenugreek Seeds
- Salt to taste
- Oil as required to cook dosas
- Water as required to soak and grind the batter
Instructions
- Measure all the ingredients and add them to a bowl.
- Wash them for a couple of times under running tap water, until the water is clear.
- Now add enough water required for soaking. Let the millets and lentils soak for atleast 3-4 hours.
- After 3-4 hours, drain all the water, give it a quick rinse and transfer it to a mixer grinder jar for grinding.
- Grind it into a smooth paste (add water while grinding), mix the batter with your hand for a couple of minutes. It aids in fermentation.
- Cover and keep the batter aside in a warm place for 8-10 hours (depending on weather) for fermentation.
- After the batter has fermented, add salt, mix lightly and make dosas.
- If you plan to stock and use this later, refrigerate the batter immediately after salt is added.
- For making dosas - Heat a flat dosa tawa or griddle, add few drops of oil and season the pan well using a kitchen towel, potato piece or onion piece.
- Once the pan is hot, pour a ladle of the batter and spread it clockwise until its thin and uniformly spread.
- Pour oil on all sides, let it cook on medium heat until the sides are crispy.
- Flip the dosas, add some oil and allow it to cook. Dosas should be served piping hot with an accompaniment of your choice.
Notes
- It took 8 hours to ferment the batter.
- Once the ingredients are ground, always mix them with your hands for couple of minutes before keeping them aside for fermentation. Mix lightly and not rigorously. No whisk is required.
- I have drained the water that is used for soaking. I do not prefer adding it while grinding.
- All the ingredients have been soaked together. Soak them for atleast 3-4 hours before grinding. Also, if you use a mixer grinder like me to grind batters, ensure you grind them in batches and not at one go.
- Shelf life of the batter is 4-5 days in the refrigerator. You can freeze this too, would last longer.
- The recipe is Gluten Free and Vegan.