Orggu
From Small Farmers
Wash your chosen millet (foxtail, little, or kodo — pick any one). Soak in water for 4-6 hours.
Wash urad dal, chana dal, and fenugreek seeds. Soak separately for 4-6 hours.
Grind the soaked millet to a smooth batter using minimal water.
Grind the dal mixture separately to a fluffy batter.
Mix both batters together. Add salt. The batter should be of pouring consistency.
Cover and ferment for 8-10 hours in a warm place.
Heat a dosa tawa. Pour a ladleful of batter and spread in circular motion. Drizzle oil on edges.
Cook on medium flame until golden brown and crispy. Flip and cook for 30 seconds. Serve hot with chutney and sambar.
Tap to see full nutrition info
| Calories | 180 kcal |
| Protein | 6g |
| Fiber | 4g |
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Fermented millet dosa has 3x more bioavailable iron than regular dosa, making it excellent for preventing anemia!
Yes, but fermented batter gives crispier dosas and better gut health. For instant version, try our Ragi Dosa recipe.
Foxtail millet gives the crispiest dosa. Little millet makes softer dosas, and kodo millet gives a nice earthy flavour. Pick any one millet you prefer — don't mix them.
8-10 hours in summer, 10-12 hours in winter. The batter should double in volume.
Yes, refrigerate for up to 3 days. Bring to room temperature before making dosa.