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Millet Dosa Mix

Kiro's millet dosa mix is three flours in one pouch — a millet, rice flour and besan — balanced so the batter...

About the range

Instant Millet Dosa Mix — Ragi, Kutki & Foxtail Millet

Kiro's millet dosa mix is three flours in one pouch — a millet, rice flour and besan — balanced so the batter spreads thin and crisps on the tawa without soaking rice and dal the night before. Whisk, rest ten minutes, spread. Each 300 g pouch makes 8–10 dosas.

The dosa ratio

100 g premix + 100 ml water + 50 ml curd makes 3 dosas. Whisk until smooth, rest 10 minutes (or let it ferment 4–6 hours if you like a tangier dosa), then pour into the centre of a hot tawa and spread outwards in circles. Drizzle oil and crisp one side. For a vegan dosa, use plant-based yoghurt instead of curd.

Step by step: instant ragi dosa recipe · kutki (little millet) dosa · foxtail millet (kangani) dosa

Which millet dosa mix?

  • Ragi (finger millet) — earthy, nutty, a darker dosa. 13.1 g protein and 118 mg sodium per 100 g. Available now: ₹199, Pack of 3 ₹537, Pack of 5 ₹845.
  • Kutki (little millet) — mild and light. 11 g protein, 2.5 g fibre and 20 mg sodium per 100 g. ₹199, pre-order, ships from 20 October 2026.
  • Kangani (foxtail millet) — delicate and golden. 12.1 g protein, 3.8 g fibre and 15 mg sodium per 100 g. ₹199, pre-order, ships from 20 October 2026.

Can't decide? The Millet Trio has one pouch of each for ₹537 with free delivery.

What's in it, and what isn't

Three ingredients: a millet flour, rice flour and besan. No maida, no preservatives, no added sugar, no added oil, no anti-caking agents. FSSAI licensed and NABL lab-tested. When you compare dosa mixes, turn the pack over: the ingredient list and the sodium line tell you most of what you need to know.

Price and delivery

₹199 for a 300 g pouch. Free delivery above ₹499 (otherwise ₹70), Cash on Delivery available, delivered across India in 5–8 business days.

Dosa mix questions

Do I need to ferment the batter? No. Rest it 10 minutes and cook. Fermenting for 4–6 hours is optional, for a sour dosa.

Why is my dosa sticking? Usually the tawa isn't hot enough. Heat it until a sprinkle of water sizzles away, wipe it with a little oil, and spread quickly. If the batter is too thick to spread, whisk in a spoonful of water.

Can the same pouch make idli? Yes. Every pouch also makes idli, chilla and dhokla, plus bread, cake, pizza bases and waffles. All eight recipes are in the Kiro Cookbook.