1 Cup of Cooked Barnyard Millet
1/4 Cup of Wheat Flour
1/2 Cup of Ragi Flour
1/4 Cup of Curd
1/2 Tsp Baking Soda
1 Tsp Salt

1/2 Tsp Oil
1/2 Tsp Mustard Seeds
1/2 Tsp Jeera
1/8 Tsp Asafoetida Powder


  1.  Grind the leftover millet to produce a fine paste. Scrape a smooth batter once again with the ragi, curd, and a little water. After removing the pan from the heat, stir in the wheat flour, salt, and seasonings. Make sure there are no lumps.
  2. To make dosas, make sure the batter has the appropriate consistency.
  3. Heat the butter in a nonstick dosa pan and spread it out—cook by dripping oil down the edges. Once the bottom is done, flip and cook the other side.
  4. The dosas are ready to be devoured!
  5. The corral can be replaced with any leftover millet, such as small, Kodo, or foxtail.
  6. Ragi can be replaced with any millet flour of your choice.