Millet Dosa (Fermented Pearl Millet Crepes)
Light, gluten-free crepes made from soaked and fermented pearl millet, rice, and urad dal. They cook up soft or crisp and pair well with a mild chutney.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 120 ml pearl millet, rinsed and soaked8.12 tbsp pearl millet, rinsed and soaked
- 120 ml urad dal, rinsed and soaked8.12 tbsp urad dal, rinsed and soaked
- 120 ml rice, rinsed and soaked8.12 tbsp rice, rinsed and soaked
- 240 ml water, for blending, plus more as needed1.01 cup water, for blending, plus more as needed
- 45 ml oil, for cooking3.04 tbsp oil, for cooking
- salt (to taste), for over-1s and adults
Steps
Soak
- Add the rice and pearl millet to a large bowl and rinse well at least three times until the water runs clear.
- Cover the rice and millet with fresh water and soak for at least 4 hours.
- Rinse the urad dal in a separate bowl, then cover with water and soak for 4 hours.
Grind the Batter
- Drain the soaking water from both bowls so the grains and dal are ready to blend.
- Blend the urad dal with a little water until smooth and frothy, then transfer to a large bowl.
- Blend the soaked rice and millet with a little water until smooth, then add to the urad dal.
- Mix the two batters together until evenly combined, then cover the bowl loosely.
Ferment
- Leave the covered batter in a warm spot to ferment for 6 to 8 hours, until it rises and turns light.
- Stir in a little water to reach a smooth spreading consistency, neither too thick nor too runny.
- (Optional) For over-1s and adults, stir a small pinch of salt into the batter to taste before cooking.
Cook the Dosa
- Lightly grease a dosa tawa or flat griddle and heat it over medium heat until hot.
- Pour a ladle of batter into the center and spread it outward in a circle to your preferred thickness.
- Drizzle a little oil around the edges and cook until the edges begin to lift away from the pan.
- Flip and cook the other side until lightly set, then serve warm with a mild, smooth chutney.
Nutrition
- Calories
- 89
- Protein
- 3g
- Fat
- 8.5g
- Carbs
- 16g
Tips by age
Make a thicker, softer dosa and skip the crisp edges. Cut into short, soft strips the child can grasp, and offer with a mild, smooth chutney.
Choking safety: Keep the dosa soft and avoid very crisp or hard edges that can break into sharp pieces.
Serve a soft dosa torn into bite-size pieces with a mild chutney for dipping. Use only a small amount of any added salt.
Choking safety: Keep the edges soft rather than crisp at this stage.
Serve as written, cut into smaller pieces or strips for easy handling, with a mild chutney on the side.
Serve as written, folded or rolled, with a mild chutney. They can manage slightly crisper dosa.
Serve as written, rolled or folded, with chutney. A crisper dosa is fine at this age.
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