Kodo Millet Dosa or Varagu Arisi Dosa is a healthy breakfast made with Kodo Millet replacing rice in the batter. This is a fermented dish and is very healthy as well.

Kodo millet is known as Kodra/Koden in Hindi, Harka in Kannada, Varugu Arisi in Tamil, Koovaragu in Malayalam & Arikelu in Telugu. When using Millet for making Dosas or Idlis, I simply replace rice with millets. So I do have two or three different ways to make the basic batter. Today's recipe is a healthy version as I have used fermented batter. We can go for instant versions as well.

After fermentation and preparation, no one knows this dosa is not rice-based. Of course, I have used 2 tbsp of Poha to get the softness. However, you can always skip that as well if you are particular.

When I made No Rice Tamil Nadu Breakfast Thali, I used different millets to make the dishes for the day. I had made Kuthiraivali Paniyaram, Samai Idli, Varagu Arisi Sakkarai Pongal.

Other healthy millet dishes are these Kodo Millet Paniyaram, Barnyard Millet Dosa.

Today's Kodo Millet Dosa or Varagu Arisi Dosa is a healthy option that will surely brighten your breakfast!

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Kodo Millet Dosa Batter

For the batter:

Take Kodo Millet and wash well. Take urad dal and methi in another bowl. Wash well and soak both separately for about 4 hours.
When you are ready to grind, 30 mins before the actual grinding, take the poha, wash well and soak with enough water.
You can grind this in either a mixer or grinder. Make sure you drain the water from the urad dal and grind with just enough water to a fluffy batter.
Then next add the drained Kodo millet and grind again. When the batter is almost ground smooth, add the drained poha and pulse a couple of times.
Mix both the millet batter and urad batter well, beat well to aerate it well.
Add salt and ferment overnight or for at least 8 hours.
The batter is ready to be used by the morning. You can use it right away or refrigerate it until use.

To make dosa:

Heat a nonstick tawa. Transfer the portion you would need to another bowl, mix well and take a ladle full of batter
Pour the batter on the hot tawa and immediately spread it in a circular direction.
Drizzle a few drops of oil or ghee over it.
You can either cook as such or cover a lid over it on a medium flame for about 2 minutes. When you see the sides coming out, you can flip to the other side.
If you have cooked it with a lid, you need not flip to the other side.
Serve with a side dish of your choice.

Notes:

If you are using regular iron cast tawa, make sure it is well greased and the dosa comes out easily.

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