No rice Foxtail millet dosa, How to make Millet dosa

Looking for a crispy, healthy millet dosa that doesn’t compromise on taste or texture? This Foxtail Millet Dosa, also known as Thinai Dosai in Tamil, Korralu dosa in Telugu is the perfect addition to your everyday South Indian breakfast. Made without rice, this nutritious crepe is light on the stomach yet packed with fiber, protein, and essential minerals—thanks to the goodness of foxtail millet.

What makes this foxtail millet dosa recipe extra special is that it turns out beautifully crisp on the outside and soft inside—ideal for both dosas and idlis. Plus, it’s gluten-free, beginner-friendly, and needs just three pantry ingredients. Whether you’re new to millet recipes or already love cooking with thinai, this dosa is sure to become a wholesome favorite at your table.

If you’re a fan of Thinai/ foxtail millet/Korralu recipes, don’t miss my other millet-based dishes that celebrate traditional flavors in easy, modern ways. Thinai adhiarasam, Thinai/ Foxtail sweet paniyaram, Thinai vadai/ korralu garelu.

Bite of History: Did Thinai Dosa Exist Before?

Millets like Thinai/ Korralu (foxtail millet) have been a staple in ancient Tamil kitchens long before rice became dominant. In Sangam-era literature, thinai is not just a grain—it’s a whole landscape and a way of life. Traditionally, thinai was used to make koozh (porridge), puttu, and simple fermented dishes. While the modern dosa made with rice and urad dal gained popularity in temple towns and royal kitchens, rural households continued to experiment with millet-based batters.

Though a crispy Thinai/ Korralu dosa like this one wasn’t widely documented in classical texts, its roots lie in traditional fermentation techniques used by millet-growing communities. What we’re doing today is a revival of those methods—recreating a forgotten format, with a crisp, golden twist that feels both ancient and new.

So, no—it may not have existed in this exact form. But yes—it’s rooted in tradition, inspired by heritage, and brought to life for today’s kitchens.

Jump to Recipe

Korralu Dosa Ingredient Roles – What Each Ingredient Does

Ingredient	Role in Recipe
Foxtail Millet (Thinai)	Base grain replacing rice; adds crispness and nutrition (fiber, iron, protein)
Poha / Aval / Flattened Rice	Aids fermentation and softness; gives lightness and prevents dryness
Whole Urad Dal	Provides fluffiness and structure; essential for batter rise and spreadability
Salt	Enhances flavor and helps control fermentation timing
Water	Used to grind ingredients; affects batter texture and dosa spreadability

Some interesting recipes with variety of millets:

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No rice Foxtail millet dosa, How to make Millet dosa

Recipe by Sandhya Riyaz

0.0 from 0 votes

Course: Breakfast, DinnerCuisine: South IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Fermentation Time

hours

Golden, crispy foxtail millet dosa made without rice. Healthy, gluten-free, and perfect for both dosa and idli!

Ingredients to make Foxtail millet dosa

2 cups, 2 Foxtail millet/ Thinai
½ cup, ½ Poha/ Flattened rice/ Aval
½ teaspoon, ½ Fenugreek seeds/ Methi seeds
½ cup, ½ Whole white urad dal
Water – for grinding

Directions to make No Rice Millet Dosa

Soak:
In a bowl, combine foxtail millet, poha, fenugreek seeds, and urad dal. Wash 3–4 times until water runs clear. Soak in enough water for 3–4 hours.
Grind the Batter:
Add the soaked ingredients in batches to a blender or wet grinder. Gradually grind into a smooth, thick, and fluffy batter, adding water little by little. I used around 1 to 1½ cups of water—but it may vary.
Ferment:
Transfer the batter to a large bowl. Add salt and mix well. Cover and ferment for 4–6 hours (millet ferments quicker than regular dosa batter).
Check Consistency:
After fermentation, stir the batter. If it feels thick, add about ¼ cup water to reach a flowing consistency—this is key for crispy dosa.
Make the Dosa:
Heat a dosa tawa. Pour a ladleful of batter, spread gently, and drizzle oil around the edges. Cook on medium flame. Once the edges brown, flip and cook the other side. Serve hot with your favorite chutney!

Notes

1 cup = 250 ml

Directions to make no rice thinai dosai with step by step images

Soak:
In a bowl, combine foxtail millet, poha, fenugreek seeds and urad dal. Wash 3–4 times until water runs clear. Soak in enough water for 3–4 hours.
Grind the Batter:
Add the soaked ingredients in batches to a blender or wet grinder. Gradually grind into a smooth, thick, and fluffy batter, adding water little by little. I used around 1 to 1½ cups of water—but it may vary. Transfer the batter to a large bowl. Add salt and mix well.
Ferment:
Transfer the batter to a large bowl. Add salt and mix well. Cover and ferment for 4–6 hours (millet ferments quicker than regular dosa batter).
Final Step – Make u0026 Serve the Dosa:
After fermentation, stir the batter well. If it feels too thick, add about ¼ cup water to bring it to a flowing consistency—this helps in making thin, crispy dosas. Heat a dosa tawa, pour a ladleful of batter, and spread it in a circular motion. Drizzle oil around the edges and cook on medium flame until the sides brown. Flip and cook the other side briefly. Serve hot with your favorite chutney or sambar.