Arka menthya dose/Arikalu dosa/varagarisi Dosai/Kodomillet crepe

In today's gluten free food revolution and need to include super food millet in daily menu, there is kind of creative pressure on home chefs to use millets and make them taste good too.
Recently I was with a friend's family and I was introduced as millet's specialist. But frankly speaking I was little complacent and not used millets at that regularity but for our traditional and customary ragi, the finger millet. So on my drive back home I said to myself that the next meal I prepare would include a millet. So it was Kodo millet crepe for us.
Different millets in many different forms as flour, flakes, semolina are available in the market. We can prepare very interesting and tasty food using them in right way.

Kodo millet, locally known as arka is used regularly in many parts of Karnataka house holds and is popular for the health benefits it offers.

This millet crepe is prepared like a traditional dosa with black gram lentil, and fenugreek. Millets are low in starch, addition of these ingredients not only make preparation of crepes easy, but also incresae the taste and add crunch.
So let us start the day with this healthy and yummy break fast.
  • Ease - easy 
  • Preparation time - 10min
  • Soaking time - 4 -5 hours
  • Fermenting - overnight
  • Cooking time 2-3 minutes per crepe
  • Kodo millet - 2 cups
  • Urad dal - 1/2 cup
  • Fenugreek (menthya) - 1 table spoon
  • Any edible oil of choice for drizzling
  • Salt - to taste

  • Wash and soak all the ingredients with enough water for  4 - 5 hours
  • Grind to a smooth batter  and leave it overnight for fermenting
  • Add salt to the batter and mix well
  • Heat a griddle/tawa and start making dosas, drizzling oil or ghee as per your choice.
  • Flip and roast on the other side
  • Serve with chutney/sambar/podi of your choice.

  • Make dosas very slowly under medium flame
  • Flipping is important otherwise when dosas are folded, layers will stick to each other.