Tamil recipe for Kuthiraivali Dosai Barnyard Millet dosa. Ideal food for diabetes. Millets loaded with nutritious health benefits. Using Kuthiraivali rice.
I am always looking for incorporating whole grains in everyday food without compromising on taste. The one nice easy option is to make dosa/crepe. This fermented barnyard millet dosa is so tasty. It looks just like dosa made with rice. Millets are loaded with nutritious health benefits. Millets are ideal food for diabetes patients. Dehusked Barnyard millet is also called as kuthiraivali arisi / rice in Tamil. Its called as Jhangora in Hindi and Odalu in Telugu. Millets can be bought in health food stores. Its also easily available online. Millet is alkaline and so its easy for digestion. Here is how to do an easy Kuthiraivali Dosai Barnyard Millet Crepe.
Wash the barnyard millet 2-3 times well in running water. This will get rid of any impurities. Now soak the millet, unpolished whole white urad dal, fenugreek seeds and sabudana (Javvarisi in tamil). Soak all the ingredients separately in lots of water. Soak for 3 hours.
Drain the water and grind the fenugreek seeds, sabudana and urad dal. Add very little water (up to one cup) while grinding. Grind to a very fine smooth paste. Set aside.
Now drain the water from the millet and grind it to a smooth paste. Add up to half a cup of water while grinding. Mix it with the dal mixture. Add salt and mix well.
Let the batter ferment for 12 hours in a warm draft free place. If you live in a very cold place leave your batter in some place warm. Leaving your batter inside your oven with the pilot light on works great if you live abroad and your place is cold. Once the batter is fermented, mix well and store in the refrigerator and use it within 2 days.
When ready for dosa, heat a lightly oiled griddle over medium high heat. Ladle half a cup of batter and spread on the pan. Cook the dosa for about half a minute on each side, until light brown.
What can go wrong when making millet Dosa?
If the batter is too thick, the dosa wont cook evenly. There will be light white patches like the picture below. Dilute the batter a little with water and proceed with making dosa.
Enjoy millet dosa / kuthiraivali dosai with kaara chutney.
- 2 cups Barnyard Millet - Kuthiraivali
- ¾ cup Unpolished Whole White Urad Dal
- ⅓ cup Sabudana - Javvarisi
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- Wash the barnyard millet 2-3 times well in running water. This will get rid of any impurities. Now soak the millet, unpolished whole white urad dal, fenugreek seeds and sabudana. Soak all the ingredients separately in lots of water. Soak for 3 hours.
- Drain the water and grind the fenugreek seeds, sabudana and urad dal. Add very little water (up to one cup) while grinding. Grind to a very fine smooth paste. Set aside.
- Now drain the water from the millet and grind it to a smooth paste. Add up to half a cup of water while grinding. Mix it with the dal mixture. Add salt and mix well.
- Let the batter ferment for 12 hours in a warm draft free place. Once the batter is fermented, mix well and store in the refrigerator and use it within 2 days.
- When ready for dosa, heat a lightly oiled griddle over medium high heat. Ladle half a cup of batter and spread on the pan. Cook the dosa for about half a minute on each side, until light brown.
- Enjoy millet dosa / kuthiraivali dosai with kaara chutney.
Hi! I’ve been looking for no-rice or low carb dosa for a while and I was just wondering if I could either leave out the sabudana or perhaps substitute it with more dal?
Thanks much in advance!
Just like rice, millet is also high in carbs. Hope you know that.
Not really, it depends on the millet but that’s neither here nor there. Thanks for your reply though.
Just google the carb content in millets and compare with rice. It will almost be the same. Its not low carb. Because millets is high in fiber and nutrient dense and does not give an insulin spike like rice, its recommended. Its much healthier than rice but they are almost the same when it comes to carb cal.
I just google for 50 grams of grain.
Barnyard Millet uncooked Carbs 36 g
White Rice uncooked Carbs 40 g
I could not figure out how to make my husband eat the millets my mother in law gave to me. just tried this recipe. Dosas came out really well! And a delight to have with idli sambar. He finished all the dosas. thank you!
Thank you so much Satya. Happy that you liked the recipe. Millet dosai is tasty too!
Hii.. I read ur idli recipe its very useful.. Now will u plz share masala dosa recipe in north indian style.. I knw u r a south indian but as u r passionate abt cooking so u must b guide me.
Thank u in advance
After much research I found the Marathi equivalent to KUTHIRAIVALI (Barnyard Millet). It is called Warai or Waraichi Tandul (Warai rice). Maharashtrians consume it during fasting period.
In MP its called Mordhan (Sanwa or sawa ka chawal).
Hope to make this dosai once I get my hands on Warai.
Hi suguna mam, myself women entrepreneur running my own company. Happy abt ur post and big kudos to kañnama amma cooks. It’s very helpful. Regards jai
Thank you and all the very best for your venture.
Did you add black pepper?
What will be the measurements of other ingredients if I use 1 cup millet?? Kindly reply I want to make it ….
You can proportionately reduce the other ingredients with respect to millet. 1/4 cup is 4 tablespoon. If you are going to take one cup of millet, you are basically halving the recipe.
I over making whole grain dosais. I’ve never seen a dosai recipe call for tapioca pearls before (the sabudana). Are they there because the millet doesn’t have enough starch to make a smooth dosai? Would it work without that ingredient?
The extra starch helps in having a lighter batter and a lighter and more crispier dosa. And yes you can leave it out. I have done the batter without sabudana when i run out of it in the kitchen. The dosa without sabudana is not bad. But the sabudana gives for a crispy and fluff dosa.
Can i substitute sabudana with a handful of poha? Will that work?
Sure. You may try!