Barnyard Millet Dosa | How to make Kuthiraivali Dosai

Barnyard Millet Dosa or Kuthiraivali Dosai is a No Rice, Gluten-Free, Vegan healthy Crepe, that makes a wonderful breakfast, brunch, or dinner option. These dosas are protein-rich, low-carb nutritious Dosa, which is also fermented Barnyard Millet Dosa.

Since we make this batter using Urad dal and fermented, it is very healthy as well. This Barnyard Millet Dosa is a healthy option for a Diabetic diet as there is no rice and easy for digestion.

You can make an instant version with urad dal flour and millets. When I made the No Rice Breakfast thali for the Thali Mega BM, I had got all the millets that are available in stores. So I ended up making different dishes with all the grains I had.

I have a collection of Millet Recipes you can make. So I again made some more dishes to make sure I use all the grains I had. We have included these grains in our everyday meals by adding different millet to the rice. Nobody finds it out and there is no without compromising on taste.

I find it interesting to note that readers land in my site asking for Tamil recipe for different Millets. In tamil, this is Kuthiraivali rice or arisi. Similarly, it is Jhangora, Sanwa in Hindi, Udalu, Odalu, Kodisama in Telugu, Oodhalu in Kanada and Kavadapullu in Malayalam. Will update once I find out the names in other languages.

Meanwhile, make these dosas and enjoy a hearty and healthy meal!

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Step By Step Pictures for making Kuthiraivali Dosai

Soaking & Grinding Millets:

This fermented Barnyard Millet Dosa is made using Urad and Millet. So start by taking the ingredients into separate bowls. Add the methi seeds to the millet bowl.

Wash both the ingredients a couple of times under running water until the water turns clear, which takes about 3 to 4 times.
Soak both in enough water to cover till the brim for about 4 to 5 hours.
Before grinding, wash again and drain the water.
First grind the urad in batches, until it becomes fluffy and very smooth. Please take care not to add too much water, just enough for the grinder/mixer to run.
Transfer to a bowl, take the millet and grind again till the batter turns smooth.

Once done, mix both the batter together along with salt and mix well.
Transfer to a container that has enough room for the batter to ferment.
Keep it in a warm place and ferment for at least 10 to 12 hours or overnight.
The fermentation time depends on your climate. In a cold climate, the batter will take more time to ferment.
Once the batter is fermented, mix well and store in the refrigerator and use it within 2 to 3 days.

Making Barnyard Millet Dosa:

When you are ready to make the dosa, take the quantity you require to a bowl.
Add water to the batter to get the right consistency. Dosa batter should be of pouring consistency.
Heat a tawa / griddle over medium-high heat. Make sure your tawa is well seasoned.
Pour a ladleful of dosa batter over the tawa and spread the batter evenly in a circular motion starting from the center.
Pour a teaspoon of oil around the edges of the dosa and cook the dosa for about half a minute on each side, until light brown.
Fold and remove.

Serving Suggestions:

I served with coconut chutney and molagai Podi / milagai podi

You can serve it with Putnala Podi drizzled on top, that will be so delicious!

If you are looking for some breakfast dishes to make with millets, then this Kodo Millet Paniyaram, Foxtail Millet Idli Dosa Recipe will be great!

Recipe

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Barnyard Millet Dosa | How to make Kuthiraivali Dosai

Barnyard Millet Dosa or Kuthiraivali Dosai is a No Rice, Gluten-Free, Vegan healthy Crepe, that makes a wonderful breakfast, brunch, or dinner option. These dosas are protein-rich low-carb nutritious Dosa, which is also fermented Barnyard Millet Dosa.

Course Breakfast, Brunch, Dinner

Cuisine South Indian

Keyword Barnyard Millet Dosa, Kuthiraivalli Dosai, Millet Batter, Millet Dosa

By Cook Method Stovetop

By Diet Diabetic, Healthy Recipes, Low Calorie, Protein Rich, Vegan

Dish Type Dosa Varieties, Millets

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Soaking and Fermentation 10 hours hours

Total Time 10 hours hours 25 minutes minutes

Servings 8 medium

Author Srivalli

Ingredients

Ingredients needed to make Barnyard Millet

• 1 cup Barnyard Millet / Kuthiraivalli
• 1/4 cup Urad Dal / Black Gram
• 1/2 tsp Fenugreek Seeds / Methi
• Salt as needed
• Cooking Oil as required

Instructions

How to make Barnyard Millet Dosa

Soaking & Grinding Millets:

• Take the Urad and Millet in a separate bowl. Add the methi seeds to the millet bowl. Wash both the ingredients a couple of times under running water to get clean water.
• Soak both in enough water to cover till the brim for about 4 to 5 hours.
• Before grinding, wash again and drain the water.
• First grind the urad in batches, until it becomes fluffy and very smooth. Please take care not to add too much water, just enough for the grinder/mixer to run.
• Transfer to a bowl, take the millet and grind again till the batter turns smooth.
• Once done, mix both the batter together along with salt and mix well.
• Transfer to a container that has enough room for the batter to ferment.
• Keep it in a warm place and ferment for at least 10 to 12 hours or overnight.
• The fermentation time depends on your climate. In a cold climate, the batter will take more time to ferment.
• Once the batter is fermented, mix well and store in the refrigerator and use it within 2 to 3 days.

Making Barnyard Millet Dosa:

• When you are ready to make the dosa, take the quantity you require to a bowl.
• Add water to the batter to get the right consistency. Dosa batter should be of pouring consistency.
• Heat a tawa / griddle over medium-high heat. Make sure your tawa is well seasoned.
• Pour a ladleful of dosa batter over the tawa and spread the batter evenly in a circular motion starting from the center.
• Pour a teaspoon of oil around the edges of the dosa and cook the dosa for about half a minute on each side, until light brown.
• Fold and remove.
• Serve with a side dish of your choice.

Notes

Your batter should neither be too thick nor too watery. So always add water slowly to get the right consistency.

If the water is less, your dosa will have white patches.

If the water is more, your dosa will turn hard.

If you want to use ghee, you can use it while cooking the dosa.

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