Name: Millet crepe (Dosa) with coconut chutney - 0% cholesterol recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: ½ cup or 100g Urad dal; 1 cup or 200g proso millet; 1 tsp fenugreek seeds; ¾ tsp salt; 2/3 cup water; 1 ½ tbsp oil; 150 g or tightly packed; 1 cup fresh grated coconut; 3 medium size green chilli; ½ tbsp cumin seeds; ¾ tsp ginger paste; ¾ tsp salt; 1 ½ tbsp sugar; 2 1/2 tbsp daria dal; ¾ cup water

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Details

Servings

6-7 Crepes / Dosas

Prep time

10 minutes

Fermentation Time

Overnight

Cooking time

15 minutes

Calories

279.5 kcal

Millet crepe is a great variation to an authentic south Indian dosa recipe. This variation to the traditional dosa recipe is super healthy and has Zero cholesterol. You can have it as a perfect breakfast or as a filling lunch or dinner. For making millet crepe I have used proso millet. The scientific name of this millet is ‘Panicum millaceum’ and popularly known in India as barri or vari. Millets are widely grown in India and are a big part of daily diet in Indian culture. It has also gained popularity in western countries due to its high fiber and antioxidant properties. Millets are gluten-free and have high protein making them ideal for people following low carb and protein diets.

Nutritional facts of proso millet

Proso millet is nutritionally rich. Magnesium in proso millet helps to lower blood pressure, cholesterol level, prevent diabetes, assist digestion, helps prevent cancer. Some people develop acidity from fermented foods – my husband being one of them. However, with millet crepes, he has been happy and has not had the problem the few times we have made this. Millet dosa has made him enjoy dosas again without having any issues with acidity.

About Millet Crepe

At my home I like to make crepes or dosa as you may call it in Indian language. Millet crepe with coconut chutney is very healthy, simple and easy to make. I make this millet batter and refrigerate it. And I use it as and when I need it for next couple of days. Note that millet batter remains in the refrigerator in great condition for couple of days. Once the batter is made, I don’t have to think of breakfast menu for near future.

Coconut chutney is the other part of this meal that is nutritious. Indians love their chutneys and we like to make different chutneys that cater to all tastes – sweet, spicy and tangy. You will find hundreds of variety of chutneys all over India, especially coconut variety is most commonly found. Coconut is high in manganese which is good for bone health and metabolism. It is also a good source of powerful anti-oxidants.

So, try out this recipe and let me know if this was your tummy to heart moment.

Millet Crepe (Dosa)

Ingredients for millet crepe

½ cup or 100g Urad dal
1 cup or 200g proso millet
1 tsp fenugreek seeds
¾ tsp salt
2/3 cup water
1 ½ tbsp oil

Ingredients for chutney

150g or tightly packed
1 cup fresh grated coconut
3 medium size green chilli
½ tbsp cumin seeds
¾ tsp ginger paste
¾ tsp salt
1 ½ tbsp sugar
2 1/2 tbsp daria dal
¾ cup water

Directions

Making Millet Crepe
In a bowl add urad dal, proso millet, fenugreek seeds & 3 – 4 cups water. Soak the ingredients for minimum 5-6 hours.
5-6 hours later strain the soaked ingredients and put them in a mixer grinder. Grind all the ingredients to fine paste consistency.
Later add 2/3 cup water and mix it.
Then cover & keep the batter aside overnight for fermentation.
After fermentation batter would have risen to almost double it’s original size.
Then add salt and fold it in with light hand.
Next on a heated non-stick pan pour around 3 – 4 tbsp of batter. And spread it in a circular motion into a around shape.
Drizzle few drops of oil at the edge of the crepe and cook till crepe becomes crispy.
Then remove the crepe on a plate.
Make rest of the crepes similarly.
Making the Coconut Chutney
In a mixer grinder add coconut, green chilli, cumin seeds, salt, sugar, daria dal, ginger paste and water.
Grind all the ingredients to a fine consistency and your coconut chutney is ready to be served.
Serve crepes with coconut chutney.