Foxtail Millet (Kangani) Dosa, Idli & Dhokla Recipe

Kangani, or foxtail millet, is a light, quick-cooking grain that Indian kitchens used long before rice took over breakfast. It makes a crisp dosa and soft idli and dhokla, without overnight soaking, grinding or fermenting.

All three dishes below start from one pouch of Kiro Kangani All-in-One Premix. The ratios are our starting point per 100 g of premix, the same base we use across the Kiro range. Millet flours drink water slightly differently from batch to batch, so if the batter feels thick, add a tablespoon more water.

Kangani dosa or chilla

Makes: 3 dosas per 100 g (8–10 from a 300 g pouch) · Time: about 15 minutes

• 100 g Kiro Kangani Premix
• 120 ml water
• A few drops of oil for the tawa

1. Make the batter: whisk the premix with the water until smooth and pourable. Rest it for 10 minutes.
2. Heat the tawa: heat a non-stick or cast-iron tawa on medium-high and wipe it with a few drops of oil.
3. Spread: pour a ladle of batter in the centre and spread it thin in circles.
4. Cook: cook until the edges crisp and lift, about 2 minutes. Flip for 30 seconds if you like it softer.
5. Serve: serve hot with coconut chutney or sambar.

Kangani idli

Makes: 10–12 idlis from a 300 g pouch · Time: about 30 minutes

• 100 g Kiro Kangani Premix
• 100 ml water and 50 ml curd
• ½ tsp Eno fruit salt

1. Mix: combine the premix, water and curd into a thick batter. Rest for 15 minutes.
2. Add Eno: just before steaming, fold in the Eno gently. The batter will turn airy.
3. Steam: pour into greased idli moulds and steam for 10–12 minutes.
4. Rest: rest 2 minutes, then unmould with a wet spoon.

Kangani dhokla

Makes: one 8-inch plate, 8–10 pieces per 100 g · Time: about 30 minutes

• 100 g Kiro Kangani Premix
• 120 ml water, 50 ml curd and 1 tsp lemon juice
• 1 tsp Eno fruit salt
• Tempering: 1 tsp oil, ½ tsp mustard seeds, a few curry leaves, 2 slit green chillies

1. Mix: whisk the premix, water, curd and lemon juice into a smooth batter.
2. Add Eno: add the Eno right before steaming and stir once.
3. Steam: pour onto a greased plate and steam for 12–15 minutes, until a toothpick comes out clean.
4. Temper: heat the oil, crackle the mustard seeds with curry leaves and chillies, and pour over the dhokla.
5. Cut and serve: cool 5 minutes, cut into squares and serve with green chutney.

What else it makes

The same pouch is made for eight dishes: dosa, idli, dhokla, chilla, bread, cake, pizza and waffles. For uttapam-style pancakes, waffles and a tawa pizza base, the methods in The Kiro Cookbook work with Kangani Premix too.

Why kangani

Kiro Kangani Premix has three ingredients (kangani flour, rice flour and besan), 15 mg of sodium and 3.8 g of fibre per 100 g, and 12.1 g of protein. It is the lowest-sodium mix Kiro makes.

Pre-order Kiro Kangani Premix: dispatch begins 20 October 2026. Or try all three millets in the Millet Trio.