Kodo Millet Dosa (Low Potassium)
Kodo Millet Dosa (Low Potassium) is a healthy and delicious South Indian breakfast dish that is perfect for kidney related issue. It is made with kodo millet, which is a gluten-free grain that is low in fat and high in fiber. This recipe is vegan and low in fat, making it a great option for those with dietary restrictions. The fermented batter makes it a probiotic food that promotes gut health.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
53 kcal
Protein
2 g
Carbs
10 g
Fat
1 g
Fiber
2 g
Ingredients
Kodo Millet (Raw)
0.5 cup (100g)
Urad Dal
0.5 small cup (50g)
Fenugreek seeds
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Instructions
Cooking Steps
Wash the kodo millet, urad dal, and fenugreek seeds in water and soak them overnight.
Drain the water and grind the mixture into a smooth batter using a wet grinder or a blender. Add water as needed to get the desired consistency.
Transfer the batter to a large mixing bowl and add salt. Mix well.
Cover the bowl with a lid or a cloth and let it ferment overnight or for 8-10 hours.
Once the batter is fermented, mix it well. Add water as needed to get the desired consistency.
Heat a non-stick pan or a cast-iron skillet over medium heat. Once it is hot, pour a ladleful of batter onto the center of the pan.
Spread the batter in a circular motion to form a thin dosa. Drizzle oil around the edges of the dosa.
Once the edges start to turn golden brown, flip the dosa and cook for another 1-2 minutes.
Remove the dosa from the pan and serve hot.