Zero-Rice Multi-Millet Dosa

Dosa, the pride of South Indian breakfasts is a classic example of gluten-free food. Although, in modern times a wide range of them are made using semolina/ wheat flour…traditionally rice and urad dal have been the major components in its making.

Rice has a slightly higher GI. It also constitutes for the bulk of dosa recipe. Over the past few months, I have been experimenting with various combinations for dosa batter in order to reduce use of rice. Following a gluten-free diet had made me largely dependent on rice and rice-based products. I have been looking for ways to reduce that. Initially, I was a bit hesitant about doing it but with successful experiments with partial substitution of rice, I was confident that this trial would work perfectly well too.

Here, I have replaced all of the rice in dosa recipe with a mix of millets which have a lower GI. A combination of whole ragi/ finger millet, bajra/ pearl millet and jowar/ sorghum millet in equal quantities makes a nutritious substitute for rice… there is no poha/rice flakes either.

So, if you are looking for ways to cut down on your rice intake or just beginning to include healthy millets in your diet, this would be the perfect way to ease into the routine of using these ancient grains.

In the frame~
🔸Zero-rice Multi-millet dosa
🔸Potato curry
🔸Beetroot chutney – a coconut-less chutney (recipe shared at the end)
🔸Ghee
🔸Ranjaka – spicy red byadgi chilli chutney
🔸Putani (Roasted chana) chutney powder
🔸Sliced banana in milk with a sprinkle of organic brown sugar and crushed pistachios to satiate my sweet cravings

If you wondered how do ghee, ranjaka and putani chutney powder relate to dosa… Let me tell you these are almost a staple in all North Karnataka homes and are served with dosa, jowar roti, ragi roti, and bajra roti to name some. Putani chutney alone is literally served as accompaniment with almost everything! Coming to dosa…a little ghee is smeared on a hot dosa, then a blob of ranjaka gets layered over it and then a sprinkle of putani chutney powder.

Sharing Zero-rice Multi-millet dosa recipe below. You might also like my other dosa varieties too. Do check them:

  1. Instant Jowar Dosa : Gluten-free, non fermented
  2. Jowar Dosa:– fermented
  3. Tomato Rava Dosa: instant recipe
  4. Onion Rava Dosa
  5. Neer Dosa : coconut-less
  6. Ragi Dosa
  7. Bajra Dosa
  8. Banana Dosa
  9. Paneer Masala Dosa
  10. Beetroot Dosa
  11. Spinach Dosa

Bajra Dosa Recipe

Makes 10 dosas
1 Cup = 150 ml

Ingredients:

  • Urad, whole/ split – 1 cup
  • Ragi, whole – 1 cup
  • Bajra, whole – 1 cup
  • Jowar, whole – 1 cup
  • Methi/ fenugreek seeds – 1/2 tsp
  • Salt – 1-1/2 tsp
  • Water as required for soaking and grinding.

Instructions:

  1. Soak bajra, ragi, jowar together in one bowl.
  2. Soak urad and methi seeds separately in sufficient water overnight or for atleast 6-8 hours. Note: Urad almost doubles in volume, choose container accordingly.
  3. Grind urad with sufficient water to a fine consistency. Transfer to a container atleast 2-3 times the volume of the ground batter. This will accommodate the batter rising after fermentation.
  4. Rub the millets well to remove any loose plant material. Rinse a couple of times. Drain and grind the millets and methi together with water as required. Do not add too much. Start with 1 cup, add more if at all required. Grind to a fine consistency and add to  the ground urad.
  5. Add salt. Mix well.
  6. Cover with a loose lid/ plate. Aeration is necessary for fermentation. Do not make it airtight.
  7. Keep in a warm place overnight for fermentation. I like to keep it inside my microwave oven overnight, helps keep it warm away from any breeze.
  8. Next morning you’ll notice that the batter is fermented and risen/increased in volume. Note: Depending upon the season and your climatic zone, time required for fermentation could vary between 8-12 hours. Plan accordingly.
  9. Gently mix the batter. Add sufficient water (start with 1 cup and check consistency) to bring the batter to a pouring consistency.
  10. Heat a non-stick pan on high flame.
  11. Once hot, reduce heat to low. Take a ladleful of batter and spread in a circular motion to form the dosa. Start from the center moving outwards.
  12. Increase the heat to high and roast the dosa until you see light brown spots on the sides and underside.
  13. Gently flip the dosa. Reduce flame to medium. Roast for another minute. Transfer to a serving plate.
  14. Smear ghee, ranjaka, and putani chutney powder and serve. You can also serve with your choice of chutney.

Beetroot Chutney Recipe

Ingredients:

Serves – 2 to 3
1 Cup = 150 ml

  • Roasted chana – 1/2 cup
  • Beetroot – 1/4 cup, diced
  • Salt – 1/2 tsp
  • Sugar – 1 tsp
  • Ginger – 1/4 inch piece
  • Lemon – 1/2 or 1 tsp juice
  • Coriander leaves – 5 sprigs
  • Mint leaves – 8 to 10 leaves
  • Water – as required

Instructions:

Grind with a little water.
Add tempering of mustard, curry leaves and asafoetida.

You might also be interested in my other Chutney Recipes that are made with various vegetables, fruits & grains which pair really well with dosas ,idlis, etc.:

If you happen to try this Amaranthus Stem-Curry Leaf Chutney Recipe; leave a comment, let me know how it turned out. Use in your Instagram posts – #trpc and tag @theredplatechronicles . To see more of my work, follow me on

Have a great day!
Love
M❤️

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