| Main Ingredients | Vaidyam Multi-Millet Batter, Vaidyam A2 Ghee |
| Cuisine | South Indian / Wellness |
| Course | Breakfast / Main Course |
| Prep Time | 10-15 Minutes |
| Cook Time | 5 Minutes |
| Serves | 1-2 |
| Taste | Nutty & Savoury |
| Level of Cooking | Easy |
| Dietary | Vegetarian, Gluten-Free, Vegan-Friendly |
Ingredients
- 2 cups Vaidyam Multi-Millet Batter (naturally fermented)
- 1 tablespoon Vaidyam A2 Ghee (or Cold-Pressed Oil for Vegan)
- ¼ cup RO-purified water (to adjust consistency)
- Vaidyam Spices (to taste)
- Fresh Coconut Chutney for serving
Method
The Batter Prep:
Take the Vaidyam Multi-Millet Batter out of the refrigerator and allow it to sit at room temperature for 10 minutes. If the batter is too thick, add a small splash of water until it reaches a smooth, pouring consistency.
The Temperature Check:
Heat a non-stick or cast-iron tawa on medium heat. Sprinkle a few drops of water on the surface; if they sizzle and disappear instantly, your pan is ready.
The Pour:
Pour a large ladleful of the batter into the center of the tawa. Using the back of the ladle, gently spread the batter in a slow, outward spiral to form a thin, even circle.
The Golden Roast:
Drizzle a teaspoon of Vaidyam A2 Ghee around the edges and a few drops in the center. Let it cook undisturbed for 2-3 minutes. The millet grains require this extra time to develop their signature nutty aroma and "lacy" crunch.
The Lift:
Once the edges start to brown and lift naturally from the pan, fold the dosa in half. There is no need to flip; the steam cooks the top perfectly while the bottom stays crisp.
The Serve:
Transfer to a serving plate immediately. Sprinkle with a pinch of Vaidyam Spices and serve hot with fresh coconut chutney or a bowl of hearty sambar.
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