Development and characterization of grain-millet based instant dosa mix

The present study was focused on the development of millet-based instant dosa mix using minor millets such as Kodo millet, barnyard millet, proso millet, and foxtail millet. Fermented batter was dried by using different drying methods, namely tray drying, freeze drying, drum drying, and dehumidifier drying, for the preparation of instant dosa mix powder. Physicochemical properties, moisture, fat, reducing sugars, and water activity were evaluated for the developed products. Batter properties, both prior to and after fermentation, were also analysed in terms of pH, titratable acidity, total soluble solids, viscosity, and weight.
Texture analysis and sensory evaluation were performed for the quality and acceptability of the products. From the results, it was clear that the drying methods affected the quality and sensory properties of the instant dosa mix. The samples selected showed good quality and sensory properties, and minor millets are a potential source for the preparation of nutritious instant dosa mix products.