Varagu Arisi Dosai | Kodo Millet Crepes are delicious Vegan and Gluten Free Crepes (Dosa) made with millets and lentils. Served for breakfast or sometimes dinner with chutney / sambar on the side.
Breakfast - the most important part of a day, and if there is hot breakfast, why not? We prefer hot breakfast every day, with a few exceptions like my little one who absolutely adores her oatmeal topped with raisins and chocolate chips. But for that, it is always a hot breakfast and we are thankful for these little things were I live to source ingredients and millets have taken a prominent position in our breakfast menu too!
Millets are a great source of phytate, which helps fight free radicals and prevent cancer. Regular consumption of millets is also said to lower cardiac risk and help regulate blood sugars. Although millets were eaten by my Grandmom in various forms - flatbread / bhakri, a recent resurgence of millets over past 9-10 years is seen in India. Another easy Millet Dosa is this Instant Ragi-Oats Dosa or this soft and spongy Barnyard Millet Set Dosa
In our family, we use millets extensively in Pongal / Idli / Dosa (crepes) and as it can be used in place of rice easily, we use it for our lunch menu to enjoy with a bowl of curry / sambar (South Indian veg gravy). Think of millet as Indian quinoa which has also completely revolutionised the way we eat our breakfast.
Today's Varagu Dosa has been served with Mixed VEg Peel CHutney
If you are new to using millets, try these 26 easy to make One Pot meals using millets and whole grains for dinner / brunch. Need I add some of these (in fact most of them) can be easily made in the Instant Pot too
Other breakfast recipes with millets that you may enjoy
Tips to make great Millet Crepes
- Short grained rice works best here
- Red poha can be also used in plain of white poha
- Most millets like foxtail millet / Barnyard millet can be used in place of Kodo millet, with slightly varying textures of the dosa.
- Fermentation of 8-10 hours is a sure way to get the perfect texture of the dosa.
- If you like the dosa to be soft, add only half the oil and cook and cover for 60 seconds. Flip and cook for 30 seconds more.
PIN FOR LATER
Making these Kodo Millet Crepes takes a bit of effort (with soak and fermentation time being the longest). The Crepes are :
- Gluten Free
- Vegan
- Filling
- Diabetic Friendly
What you need to make Varagu Arisi Dosai | Kodo Millet Crepes
Prep time - 10 mins., Grinding + Fermentation TIme - 12 hours ; Cook time - 20 minutes
Makes - 20 Dosas (Crepes)
Cuisine : Indian ; Course : Breakfast
- 3 cups Kodo Millet (Varagu)
- 1 cup split black gram (Urad Dal)
- 1 teaspoon Fenugreek seeds (Methi / Vendhayam)
- ¼ cup Flattened Rice (Poha/ Aval)
- 1 teaspoon rock salt
- 1 teaspoon Oil (per dosa) to make the crepes
How to make Varagu Arisi Dosai | Kodo Millet Crepes:
- Wash the millets in 2-3 changes of water till water runs clear.
- Similarly wash the black gram and fenugreek seeds once.
- Soak all ingredients in separate containers for 4-5 hours with minimum water (½ - 1 inch above the surface). Soak the flattened rice / poha just 1 hour before grinding.
- Grind all ingredients to a smooth batter. Mix rock salt and mix throughly for 5 mins
- Close and ferment overnight in a warm place for at least for 8-9 hours.
- The next morning, gently whisk the batter taking care not to disturb the fermentation too much.
- If the batter is too thick, add a few teaspoon of water and dilute, but go easy on the water. Mix well.
- Heat a tava / skillet to medium heat. Grease it with a few drops of oil
- Mix the batter well and pour 1-2 ladles onto the skillet and spread to crepes / dosa shape.
- Drizzle ½- 1 teaspoon of oil around. Cook for 1-2 min (depending on how crisp of soft you need)
- Flip and cook for another 30 seconds
- Serve hot with Coconut chutney or any chutney
- Each time before making the dosa, mix the batter well and grease the tava.
Varagu Arisi Dosai | Kodo Millet Crepes
Equipment
- 1 Wet Blender Wet Grinder / Mixer Grinder / Mixie
- 1 Skillet Cast Iron Tava
- 1 Ladle
Ingredients
- 3 cups Kodo Millet Vargagu
- 1 cup split black gram Urad Dal
- 1 teaspoon fenugreek seeds Methi / Vendhayam
- ¼ cup Flattened Rice Poha/ Aval/ Avalakki
- 1 teaspoon Rock Salt
- 1 teaspoon Oil per dosa to make the crepes/dosa
Instructions
- Wash the millets in 2-3 changes of water till water runs clear.
- Similarly wash the black gram and fenugreek seeds once.
- Soak all ingredients in separate containers for 4-5 hours with minimum water (½ - 1 inch above the surface). Soak the flattened rice / poha just 1 hour before grinding.
- Grind all ingredients to a smooth batter. Mix rock salt and mix throughly for 5 mins
- Close and ferment overnight in a warm place for at least for 8-9 hours.
- The next morning, gently whisk the batter taking care not to disturb the fermentation too much.
- If the batter is too thick, add a few teaspoon of water and dilute, but go easy on the water. Mix well.
- Heat a tava / skillet to medium heat. Grease it with a few drops of oil
- Mix the batter well and pour 1-2 ladles onto the skillet and spread to crepes / dosa shape.
- Drizzle ½- 1 teaspoon of oil around. Cook for 1-2 min (depending on how crisp of soft you need)
- Flip and cook for another 30 seconds
- Serve hot with Coconut chutney or any chutney
- Each time before making the dosa, mix the batter well and grease the tava.
Stacy says
I never thought to use millet in place of rice for dosa. Lovely tasty breakfast, Kalyani!
Kalyani says
thanks stacy, it does taste so lovely with millets
Wendy Klik says
I have never had millet...I am anxious to look at more of your recipes using this ingredient.
Kalyani says
Wish I could send over a few crepes to you, Wendy. am sure you would like these
Jayashree T.Rao says
I use millets to make dosa but never tried with kodo millet. I must try it in my kitchen. Looks good Kalyani.
Kalyani says
Thank you, Jayashree! please do try
Shobha Keshwani says
I have never tried dosas with millets. They have come out so nice. Love the texture. Even the chutney looks just like the restaurant one.
Kalyani says
Thanks Shobha. yes, the chutney IS the restauarant style , and please do try this millet dosa.
Nayna Kanabar says
These millet dosa look so tasty and delicious. Serving them with those mouth watering chutneys would be the perfect accompaniment to enjoy them for lunch or breakfast. Healthy too.
Kalyani says
thank you, Nayna. we loved them for breakfast !
Seema Sriram says
The dosa came out perfectly golden brown. varagu is the esiest millet to find here and I am so glad to have this recipe.
Kalyani says
that's awesome ! hope you like it when you make them
Mayuri Patel says
Kalyani, admire your collection of different dosas. This one with kodo millet looks so inviting. Another must try recipe from your blog. Will have to order some kodo millet next time I do my Indian grocery shopping.
Kalyani says
Thanks Mayuri. different Dosas get made almost every week here, so happy to document them all !
Amrita Roy says
Kodo millet crepe is a great option for breakfast. The best part of this recipe, it's vegan and gluten free. Will try it soon
Kalyani says
Thank you, Amrita. Please do try it and let me know how you liked it for breakfast
Archana says
We love dosa for our breakfast and this delicious kudo millets dosa is definitely going on my to do list. Awesome
Kalyani says
do try it, thanks archana
Mansi says
Hi, can you point me to the recipe for the chutney you have here? It looks delish, and so does the dosa!
Kalyani says
Thanks so much Mansi. Here I have served it with Mixed VEg Peel CHutney - https://staging.sizzlingtastebuds.com/mixed-veg-peel-chutney/
I have updated the Dosa post too with the chutney link