Foxtail millet dosa without fermentation
Delicious Thinai Dosa / Foxtail Millet Dosa
With just one main ingredient, you can make two delightful types of dosa:
A crispy, rava dosa-style thin dosa without fermentation.
A soft, spongy set dosa after fermentation.
Rava Dosa Style:
Wash and soak thinai (foxtail millet) in clean water for 6 hours or overnight.
Grind it into a smooth paste, add salt, and dilute the batter to the desired consistency.
Make thin, crispy dosas immediately.
Set Dosa Style:
Take the same batter and add 2–3 tablespoons of store-bought urad dal (udad dal) flour.
Mix well and let it ferment overnight.
Prepare soft, fluffy set dosas the next day.
Tips:
For convenience, you can divide the batter: use half for instant rava dosa and ferment the rest for set dosa.
There’s no need to roast and powder urad dal. Store-bought urad dal flour works perfectly.
A dosa recipe doesn’t get easier than this!
Ingredients
2 cups thinai /foxtail millets washed many times till water runs clear,
soak for 6 hours or longer, allow to soak for longer hours to get maximum benefits from millets .
grind to a smooth batter .
add salt mix well, dilute to thin consistency if making rava dosa type.
To the same batter, before diluting, add 2-3 tbsp udad dal flour, mix well, allow to ferment for next day to enjoy as sponge dosas . Pic below is the sponge dosa after fermentation .
Thinai soft sponge dosa
Thinai soft sponge dosa
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