9799692b348 Nivedhanam: Kuthiraivali Dosai / Barnyard Millet Dosai–Tamil Nadu

Saturday, April 26, 2014

Kuthiraivali Dosai / Barnyard Millet Dosai–Tamil Nadu

Welcome all to my state – Tamil Nadu. Tamil Nadu – a state of temples, great history, beaches, agriculture and kollywood. You walk around the cities here and all the places will be mostly busy. Tamizh is the language we speak, but there are many dialects, Tamizh from Chennai is different from tamizh from Madurai. Similarly there are many dialects. Similarly food and eating habits also differ from region to region. Idli, Dosa, Sambar, Vada are quite famous throughout the world!!! I had so many choices to do for today, then I chose this very healthy dosai which is not just easy but also healthy and kid friendly. It is so hard as a wife and mom to convince folks to eat short grains and I need to force it and it is so hard to get it approved!! They get the preconceived notion that anything healthy is not tasty… Now when you can camouflage it, that is a win win situation. With that in mind, coming to today’s recipe, it is made with a short grain called Kuthiraivali – known as Barnyard Millet in English. Generally this millet is not very popular like its siblings – kambu, kezhvaragu etc. Try this delicious and healthy one and you will be happy you did.



Kuthiraivali - 4 cups
Ulutham Parupu / Urad Dal - 1 1/4 cups
Fenugreek Seeds - 1/2 tea spoon
Salt - 1 1/2 tea spoons (adjust to taste)



Add the fenugreek seeds to the parupu
Wash the parupu and rice separately and soak them separately for 6 hours or overnight
Make sure the water is sufficient - at least 3 inches above the parupu and rice

After it has soaked, grind the parupu until it becomes a thick batter
Remove the batter and then add the kuthiraivali rice to the grinder and grind it to a thick batter
Remove the rice batter also and add it to the parupu batter
Add Salt and mix well
Allow it to ferment overnight or about at least 4 hours
Heat a tawa and add batter and spread it lightly
Add 1/2 tea spoon of oil and cook both sides
Cook until well done on both sides and remove
Serve hot with chutney, sambar!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39


  1. Fantastic,nutritious breakfast, i can finish that whole plate in no time.

  2. there is such a big variety of dosas ..i am truly amazed to see these...nice n healthy one.

  3. Very uncommon grain but the dosas look great.

  4. Sowmya, I have not used this grain, sounds so good..will check out in my local shop..:)..as you know I know Dosas and have a huge collection..so need to add more!

  5. Yummy looking dosas, but never used barnyard millet before. Will have to look for it.

  6. I am yet to try this.will make it for sure,Thanks for sharing :)

  7. Such a healthy dosa,sounds so interesting and innovative..

  8. Millet dosa look good and like the pores your got on the dosa. I do not use millets that much but do want to try these dosas. Thanks for sharing

  9. I am seeing this grain in so many shops around here but have't got it till now. Will try this dosa for sure.Nice choice of recipe for TN..

  10. I love your dosa varieties a lot even the bajra dosa i made from your blog was a great hit at my home .. this is another healthy and super soft dosa variety will try this one too soon :) very tempting dosa from TN :)

  11. these dosais look just like our regular dosais.. must have tasted nice too. I recently read about this millet in the doc Priya shared..

  12. never heard of this variety of millet before - but dosa looks so nice and fluffy

  13. Wow these look like regular dosas! They must have tasted good.


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