Basil Pesto Dosa

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Cooks in: 20 Minutes Serves: 4 People

Sweet basil belongs to our holy Thulsi family and it has as many health benefits as our native plant. Today Thulsi Vivah is celebrated and I am sharing a fusion dosa recipe using millets and basil. Basil helps to detoxify liver, a great stress buster, helps to maintain sugar levels, fights cancer and has anti bacterial properties. Pesto is made out of basil and is used in many recipes. Pesto sauce is made by grinding basil leaves, some peanuts/almonds/cashews/walnuts, olive oil, little salt, lemon juice, garlic cloves and black pepper together and obtaining thick paste. Garlic is optional. I didn't add. This can be stored in the fridge for a few days and by deep freezing can be stored for a couple of months.



  1. Wash and soak jowar grains, urad dal, methi seeds together for 5 hours. Wash and soak poha for 30 minutes.
  2. Grind everything to a fine batter adding fresh water. Add salt and ferment over night.
  3. Next day morning, take half of the batter and add pesto sauce. Mix thoroughly and make dosas. Serve with any chutney/sambar or podi.


  • Making pesto at home is very easy. It takes just 5 minutes.
  • Any millet dosa batter can be used for this recipe.

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