Varagu arisi or kodo millet is used as a replacement in this varagu arisi dosai recipe. Learn how to make dosa with millets in this through easy step by step pictures.
Earlier this year, I started experimenting with a bunch of different ways to make dosa. We love regular plain dosa and have it very often either for breakfast or dinner and making dosa batter is a breeze for me now. However, with so many healthier options coming out, I wanted to give millets a try. I bought varagu arisi or kodo millet to make like regular rice and take along in our lunch boxes and decided to give varagu arisi dosai a try.
Also check out this barnyard millet dosa recipe.
The recipe I used to make varagu arisi dosai is very simple – just replace the amount of rice in a regular dosa batter recipe with varagu arisi or kodo millet. Since I used a mixie to grind the dosa batter, I used a 3:1 ratio for varagu arisi : urad dal. The batter fermented beautifully and the dosa tasted really good. Definitely worth a shot, especially if your kids like dosa but you are trying to add some variety in their diet.
For a picture of varagu arisi or kodo millet, refer below. There are so many millets in the market now so make sure you are buying the right kind.
If you like trying various dosa recipes, then I highly recommend:
Masala dosa
Mysore masala dosa
Sago dosa
Jowar dosa
Instant rava dosa
Vegetable spring roll dosa
Instant wheat dosa
Varagu arisi dosai recipe
Ingredients
- 3 cups varagu arisi kodo millets
- 1 cup ulutham paruppu whole skinned urad dal
- Salt
- Oil for making dosa
Instructions
To Make Varagu Arisi Dosa Batter
- Wash and soak the millets and urad dal separately for about 1-2 hours
- In a mixie, first grind the urad dal to a smooth paste using enough water
- Set aside in a large bowl that can hold the entire batter
- Then, grind the varagu arisi to a smooth paste with water
- Add to the same bowl as the urad dal
- Add salt and mix thoroughly to combine
- Leave covered in a warm place (see notes if you live in a cooler place) for about 8-10 hours for the batter to ferment
- After about 6 hours, my batter had fermented with nice bubbles showing on the surface of the batter. I left it out for another hour or so and then refrigerated the batter
To Make the Dosa
- Heat a dosa tawa until hot. Grease with some oil
- Take about ¼ cup batter and make into thin dosa
- Add more oil on top as the dosa cooks
- Flip when the first side is a light brown
- Cook the second side until done
- Serve hot with sambar and/or chutney
Step by Step Varagu Arisi Dosai Recipe
To Make Varagu Arisi Dosa Batter
Wash and soak the millets and urad dal separately for about 1-2 hours
In a mixie, first grind the urad dal to a smooth paste using enough water
Set aside in a large bowl that can hold the entire batter
Then, grind the varagu arisi to a smooth paste with water
Add to the same bowl as the urad dal
Add salt and mix thoroughly to combine
Leave covered in a warm place (see notes if you live in a cooler place) for about 8-10 hours for the batter to ferment. After about 6 hours, my batter had fermented with nice bubbles showing on the surface of the batter. I left it out for another hour or so and then refrigerated the batter
To Prepare the Dosa
Heat a dosa tawa until hot. Grease with some oil. Take about 1/4 cup batter and make into thin dosa
Add more oil on top as the dosa cooks
Flip when the first side is a light brown
Cook the second side until done. Serve hot with sambar and/or coconut chutney.
Notes
- If you live in a cooler place, the batter may not ferment since it needs some warmth. Most of my friends use the oven to do the trick. Leave the light on and the batter bowl inside overnight. By next day morning, it should be fermented enough
- Another idea is to leave it out in a sunny spot if you are having a bright day. This has even worked in places where there’s snow. As long as some warmth can be had from the sun, the batter should be on its way to fermentation
- I use Indian sesame oil or gingelly oil (like Gold Medal gingelly oil) to make the dosa
- Please leave a comment if you have other tips to ferment dosa batter
I love the idea of using varagu arisi (kodo millet) as a substitute in dosa! It’s such a nutritious, gluten-free alternative to rice, and I bet it gives the dosai a wonderful texture and flavor. The step-by-step pictures are always super helpful, especially for something like dosa where technique can make all the difference. It’s great to see millets getting the spotlight—they’re so versatile and healthy. Definitely excited to try this recipe for a twist on the classic dosa!