Foxtail millet is rich in fiber, aiding digestion and preventing problems. It has resistant starch, which supports gut health, and a low glycemic index, helping to control blood sugar levels.

Ingredients:

• 1 cup Foxtail Millet

• 1/2 cup Idli Rice

• 1/2 cup Moong dal (split green gram with or without skin)

• 1/4 cup Urad dal split

• 1 Tablespoon Fenugreek seeds

• 1 tablespoon thick poha (flattened rice) - This is optional.

• Salt – to taste

• Ghee

Instructions:

1. Wash, Soak and Grind:

   • Wash moong dal, urad dal, foxtail millet, Idli rice, poha, and fenugreek seeds thoroughly with water (preferably 3-4 times) and then soak them in water for 5-6 hours.

   • Drain the water and grind everything with a little water to make a smooth, thick batter. (It should have the consistency of pancake batter)

   • Place it in a container and keep it in a warm spot for 10-12 hours until it ferments and rises.

2. Prepare the batter:

   • Transfer the batter to a bowl and add salt and 1/4 cup water.

   • Mix well.

     
     

3. Cook the Dosa

   • Heat a non-stick or cast-iron pan or Dosa Tawa or Griddle and grease it lightly with ghee.

   • Now that your batter is ready, heat some ghee in the large skillet over medium heat. Pour some batter into the skillet and spread it thin just like you would be making crapes.

   • Cook until edges start curling up or for 4-5 minutes. Fold it and remove it in a plate. Continue making the dosas until you have finished all the batter.

     
     

4. Serve:

   • Serve hot with Sambhar (Lentil soup), tomato chutney and coconut chutney.

Tips:

• You can add green chilies, turmeric, and other spices if you want to the batter.

• You can replace foxtail millet with any other millet or buckwheat or quinoa..

• You can use the same batter to make idli’s or uttapam.