Little Millet Tomato Dosa

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Little millet tomato dosa is crisp, spicy and flavorful breakfast recipe. Little millet is a variety of millet also known as saame in Kannada. Millets are gluten free grains, rich in fibre, protein, phosphorus, magnesium, other minerals, vitamin B, low in glycemic index, help lower blood pressure and cholesterol. Millets in moderate use is good for health.


Millets can be used in preparation of dosa, idli, upittu, paddu and many other South Indian delicacies. In this recipe, I have used little millets and rice, but only millet can also be used by replacing the rice. Those trying to include millets in your diets, this is a must try variant of usual dosa recipe. Serve with any form of chutney or sagu. If you want to check with the baked recipe using millets do click this millet brownie.

Sharing a very healthy and tasty dosa recipe here

Course: Breakfast

Cuisine: Karnataka

Preparation time: 10 hrs

Cooking time: 15 mins

Serves: 4


Little millet or saame-1 cup

Urd dal or split black gram- ¼ cup

Thick poha or avalakki – ¼ cup

Rice- ¼ cup

Rice flour-2 tbsp

Fenugreek seeds or methi – 1 tbsp

Tomatoes medium chopped- 4

Onion chopped-1

Coriander seeds-1 tsp

Cumin or jeera-1 tsp

Red chilies- 2-3

Salt as per taste

Ghee and oil for dosa preparation

Water as required


  1. Soak little millet in water for 5-6 hours.
  2. Soak urd dal, thick poha, fenugreek seeds, rice separately in water for 2 hours.
  3. Heat a pan and fry coriander seeds, cumin, red chilies for few seconds.
  4. Add chopped onion and fry till transparent. Cool.
  5. Take a mixer jar, grind together the soaked ingredients along with tomato cubes and fried masala. Fine batter is ready.
  6. Add salt to the batter and mix well. Ferment the batter for 3-4 hours.
  7. After fermentation add rice flour and mix well. If the batter is too thick, add little water and adjust the consistency.
  8. Heat a dosa tawa, prepare thin dosa, apply ghee and oil mixture on dosa.
  9. Cook till roast and serve hot with chutney of choice.
  10. Served it with colocasia leaves chutney, organic jaggery and butter.



My Notes:

Soaking of little millet for long duration is important for fine grinding.

Add little water at a time while grinding the millets and finally adjust the batter consistency.

Apply oil at the mid way of preparing dosa to get crispy ones.

Rice flour gives a nice crispiness to the dosa.

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