Monday, 13 April 2020



Kodo millet has a considerable amount of Lecithin that is strengthening the nervous system. It is rich in vitamin B components, that are niacin, B6 and folic acid and minerals such as Iron, Potassium, magnesium, zinc and Calcium. It is high in fiber, rich in amino acids, naturally gluten-free, non-allergic and easily-digestible. It is an ideal substitute for rice, wheat. Good for cholesterol, diabetes and weight loss.

Traditionally speaking, Kodo millet improve appetite, nourish prana and blood deficiencies, improve insulin response, regularise the speed of digestion, helps in absorption of nutrients and fills you up feeling comfort and light. It detoxifies and cleanses the whole digestive system. 

All the ancient old millets are becoming trendy again. They are highly recommended as a great source of iron and dietary fibers.

Here is the breakfast or dinner recipe that might be your tasty and healthy option of replacing rice and wheat.

Kodo Millet Crispy Dosa /Masal Dosa

How to make


Kodo millet 1.5 cups
Urad dal 0.5 cup
Chana dal 0.25 cup
Fenugreek seeds 3/4 tsp
Beaten rice/poha/Getty aval 2 tsp
Water as needed for soaking
Rock salt 1/2 tsp 
Potato masal one bowl
Groundnut oil/ghee 25 ml


Soak Kodo millet, urad dal and fenugreek seeds. Chana Dal, poha/beaten rice in water separately.
Let them soaked in water for three hours. 
Rinse them thoroughly.
Grind the urad dal and fenugreek seeds with 50 ml water until smooth and fluffy batter.
Transfer the batter to a large vessel.
Transfer the drained Kodo millet, Beaten rice or Poha, chana dal with 100 ml water to the same mixer jar.
Grind to a little bit thin and smooth batter.
Add Rock salt and grind again to combine well.
Transfer the batter to the vessel containing urad dal batter.
Stir well to combine the batter,
Cover and set aside for 7 hours to ferment well.
Mix well before making dosas.
Heat the dosa tawa on a medium flame for one second
Take a ladleful of batter and pour in the centre of the tawa.
Spread the batter in a circular motion to form a thinner dosa.
Once air holes appear on the surface.
Drizzle one or two tsps of groundnut oil or ghee as per your choice.
Level the surface of dosa.
Let it cooked until the golden spots appear. 
There is no need to flip the dosa.
Roll the crispy dosa and take out.

To make masal dosa,
Pour and spread the batter.
Once air holes appear, drizzle oil or ghee one or two tsp.
Place the Potato masal in the centre and spread into a form of a thick and even disc.
Once dosa turns golden and crispy, cover the ends 

Serve hot or warm with Garlic chutney and Coconut chutney.

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