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Varagu Arisi Dosai

Thin crepes made with a batter of ground Kodo millet and urad dal.
Prep Time18 hrs
Cook Time3 mins
Total Time18 hrs 3 mins
Course: Breakfast
Cuisine: South Indian
Servings: 15 to 20 dosas
Author: Anusha Praveen


  • Kodo Millet 3 cups
  • Urad Dal 1 cup
  • Fenugreek seeds 1 tbsp
  • Parched Rice/ Poha/ Aval ¼ cup
  • Salt to taste
  • Oil to cook the dosas


  • Wash the millet and dal thoroughly under running tap water until water runs clean.
  • Soak the millet in 6 c of water.
  • Soak urad dal and fenugreek seeds together in 3 c of water.
  • Let them soak for 5 to 6 hours.
  • I prefer soaking it for 6 hours.
  • After they have soaked, drain the water completely.
  • Wash the parched rice or aval thoroughly and soak it in 1 c of water for 5 mins.
  • After 5 mins, drain water completely.
  • Now, in a blender, place the soaked urad dal and fenugreek seeds and grind to a smooth paste adding water gradually. You may require about ¾ c of water to do this.
  • Once ground, transfer to a large mixing bowl.
  • To the blender, add the millet and the aval and ½ c of water.
  • Grind to a smooth paste resting the blender in between.
  • Add water gradually to this just like you did for grinding the urad dal. You will require about 1 c of water here.
  • Once done, add the ground millet mixture to the urad dal mixture.
  • Add salt to this and mix well using clean hands.
  • Let it sit in a warm place to ferment.
  • This may take any where between 8 to 12 hours depending on the weather in your place.
  • Once fermented, mix thoroughly using a whisk.
  • To make dosas, heat a griddle.
  • Take a ladle full of batter.
  • Pour in the middle of the griddle and spread towards outside to a thin crepe.
  • Drizzle oil around the sides.
  • Cook till the dosa crisps up and lightly browns.
  • Once done, flip over and cook the other side too for 30 secs on medium flame.
  • Remove and serve hot.


I recommend using parched rice or aval for a thin crisp dosa.
Soaking for longer hours is not recommended.
Make sure you use a really big bowl to transfer the ground batter.
The batter must not be very thick nor very thin. So adjust water accordingly.

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Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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