Little Millet Dosa Recipe (Kutki Dosa)

Cooking Instructions

Step 1: Wash and Soak

1. Wash little millet thoroughly 2–3 times in water.
2. In a separate bowl, wash urad dal, fenugreek seeds, and poha (if using).
3. Soak both mixtures in enough water for 4–6 hours.

Step 2: Grinding the Batter

1. Drain the soaked ingredients.
2. Grind urad dal + methi + poha first until fluffy and smooth.
3. Grind little millet separately to a slightly coarse or smooth texture.
4. Combine both batters in a bowl and mix well.
5. Add water gradually to get a pourable consistency.

Step 3: Ferment the Batter

1. Cover the batter and keep it in a warm place for 8 to 12 hours or overnight.
2. After fermentation, add salt to taste and mix gently.

Step 4: Make the Dosa

1. Heat a dosa tawa on medium-high heat.
2. Pour a ladleful of batter and spread it in a circular motion.
3. Drizzle oil or ghee around the edges.
4. Cook until golden brown (2–3 minutes).
5. Flip if needed and cook the other side briefly.
6. Serve hot.

Serving Suggestions

• Coconut chutney
• Sambar
• Tomato chutney
• Ghee + jaggery (for kids)

Preparation Time

• Soaking Time: 4–6 hours

• Fermentation Time: 8–12 hours (overnight)

• Cooking Time: 20–30 minutes

Ingredients

Little Millet (Samai) - 1 cup

Urad Dal (skinned black gram) - ¼ cup

Fenugreek seeds (Methi) - ½ tsp

Poha (flattened rice) - optional - 2 tbsp

Water - as needed (approx. 1 to 1½ cups)

Salt to taste

Oil or ghee for cooking