Buttermilk dosa

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Cooks in: 20 Minutes Serves: 2 People

One of my friend recently shared this dosa variety with buttermilk. She made dosa with rice. I modified the recipe to suit millets. The end result was an awesome super soft tasty dosas!



  1. Mix millet, dal, poha, fenugreek seeds and wash thoroughly.
  2. Soak them in buttermilk overnight
  3. Next day morning grind the soaked millet mixture to a fine batter using the buttermilk in which it was soaked.
  4. Add salt. If required add water to adjust the consistency of the batter.
  5. Add baking soda and give a good mix.
  6. Make dosas immediately.  Soft porous crisp dosas guaranteed!

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  1. Hi
    Can the batter be stored and used over couple of days like regular dosa batter? Grinding n using early morning will b time crunching, can I make it by evening n store it in fridge for use at brkfst next day.Thanku

    1. Hi Dhanashree,
      As this dosa is made with buttermilk, it’s better not to store. Grind only a small portion and use. Thanks so much for your visit.

  2. Can you leave buttermilk outside in this hot weather overnight or do you have to keep it in the fridge? Wondering if it will spoil if I leave it outside.

    1. Hi Nandita,
      You can leave it outside. Generally, we ferment the batter overnight, right? The same thing happens in this process. After grinding, you can immediately make dosas. Try once and see.

      1. thank you so much. i will try it out. it looks like the kind of dosa i personally enjoy so i will definitely test it out!

    1. Hi Kavya,
      You can use foxtail/Kodo/Little or Barnyard millet. You’ll get the same result.

  3. I made this Buttermilk Dosa with Proso millets and loved the taste! Loved the fact that it doesnt need to be fermented , meaning less waiting time!

    1. Hi Divya,
      Glad to know that you loved the dosa. Yes, the waiting time is less and can be prepared immediately after grinding. Thanks for trying and sharing your experience.

    1. Hi Jamuna,
      Proso millet is known as Panivaragu in Tamil and easily available in shops dealing with millets. You can use other millets also for this recipe.

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