A light, flavourful, fibre-rich dosa made with foxtail millet, cucumber, and poha — soft inside, golden outside, and perfect for any time of the day.
Foxtail Millet and Cucumber Dosa is a wholesome South Indian dish that brings together the goodness of millet, the freshness of cucumber, and the softness contributed by poha. Mildly nutty, naturally cooling, and easy on the stomach, this dosa is ideal for breakfast or dinner. Fermented overnight, it turns beautifully soft like uthappam and pairs wonderfully with chutney or sambar.
This dosa combines the high fibre and mineral richness of foxtail millet with the hydrating, cooling properties of cucumber. Millet supports digestion, blood sugar balance, and sustained energy, while poha adds lightness and improves texture. A healthy, gluten-free alternative to regular dosa — nourishing and easy to digest.
Soak foxtail millet for 5 hours. Wash and drain poha; thin poha need not be soaked, but thick or red poha requires soaking for 30 minutes.
Drain excess water from the millet and grind to a smooth, soft batter using minimal water; transfer to a bowl. Grind the poha and cucumber together into a smooth batter with little water. Mix this with the millet batter and allow it to ferment for 8 hours or overnight.
Before preparing dosas, add salt and adjust the consistency with water. Heat a dosa tawa; pour a slightly thick dosa (like uthappam). Cover and cook on medium heat with a little oil or ghee. Once the bottom turns golden and the dosa is fully cooked, remove without flipping.
Serving Suggestions: Serve hot with Coconut chutney; Sambar; Mint–coriander chutney.
Do not stack the dosas one over another as they may stick.
Replace cucumber with bottle gourd for a variation.
Add finely chopped curry leaves or coriander for extra freshness.
Use ghee for a richer aroma and flavour.
