Mixed Millet Dosa (16 months - 24 months)

Mixed millet, rice, and lentil pancakes are a great choice for a 2-year-old! They are packed with protein, fiber, and essential nutrients that support healthy growth. The complex carbohydrates provide energy and promote digestive health, and they’re easy to digest, making them perfect as a finger food. You can store the batter in the fridge for up to 2 days or freeze the cooked pancakes for later use.

Preparation Time: 8 hours (4 hours soaking + 4 hours fermentation)

Cooking Time: 20-25 minutes

Ingredients

•  1/4 cup horse gram

• 1/4 cup foxtail millet

• 1/4 cup little millet

• 1/4 cup pearl millet

• 1/4 cup finger millet

• 1/4 cup sorghum

• 1/4 cup kodo millet

• 1/4 cup barnyard millet

• 1/4 cup white gram (urad dal)

• 1/2 cup rice

•  1/2 tablespoon fenugreek seeds

•  Salt to taste

• Oil

Number of Servings: 8-10 pancakes

Recommended Serving Size: 2 pancakes per serving

Nutritive Value ( per serving):

•  Energy: 250-300 kcal

• Protein: 6 grams

•  Fat: 4-5 grams

•  Fiber: 4-5 grams

•  Carbohydrates: 40-50 grams

•  Iron: 3-4 mg

•  Folic Acid: 120-150 mcg

•  Calcium- 95 mg

•  Zinc: 1.5mg

•  Vitamin A: 70.98 mcg 

Method:

Step 1: Soak urad dal and fenugreek seeds for 4 hours, and soak rice and millet together in a separate vessel. Drain and grind the dal and fenugreek mixture into a smooth batter. 

Step 2: Then, grind the rice and millet mixture into a slightly coarse batter. Combine both batters and let them ferment overnight. 

Step 3: The next day, add salt to the batter. Lightly grease and heat a pan, then spread a small amount of batter to form a pancake. 

Step 4: Cook both sides, adding oil if needed.

About Expert:

Ms. Jyoti Pachisia is a highly experienced Consulting Dietitian, Content Writer, Certified Diabetes Educator and Certified Renal Nutritionist. She currently serves as an Adjunct Faculty at the Institute of Management Studies, Mukundpur and as a Guest Faculty at the Dolphin School of Hotel Management, Kalyani.