Mixed Millet Dosa

Dietician Amit Shah


  • 1/2 cup Kodo millet
  • 1/2 cup Bajra Flour (Pearl Millet)
  • 1/2 cup Jowar Seeds
  • 2 tablespoons rice
  • 1/2 cup Yellow Moong Dal (Split)
  • 1/2 cup Green Moong Dal (Whole)
  • 1/2 cup Chana dal (Bengal Gram Dal)
  • 1/2 cup White Urad Dal (Whole)
  • 1/4 cup Arhar dal (Split Toor Dal)
  • 1/4 cup Masoor Dal (Whole)
  • 1 Onion
  • 6-8 Dry Red Chillies
  • 1 tsp Asafoetida (hing)
  • 2 sprig Curry leaves
  • 2 tsp Cumin seeds (Jeera)
  • Salt , to taste
  • Water , as required
  • 1 tsp Oil , + extra oil for cooking
  • 1 tbsp Coriander (Dhania) Leaves , chopped


  • To begin with Mixed Millet And Lentils Adai, add all the millets into a bowl. Wash them and soak in enough water for minimum 4 hours. You can soak overnight too.
  • Grind the soaked millets and lentils along with dried red chillies and asafoetida, adding a little water at a time in a grinder. The consistency of the batter has to be slightly thick and not too watery.
  • Heat 1 teaspoon oil in a pan. Saute finely chopped onions, cumin seeds and chopped curry leaves until onions turn soft.
  • Add the sauted onions-cumin-curry leaves to the batter. Add finely chopped coriander leaves and salt. Mix everything well.