Foxtail millet, Moong Dal (yellow lentils), Toor Dal (pigeon peas), Chana Dal (split chickpeas), Urad Dal (black lentils), Spinach, Dehydrated onion and a mix of spices (Asafoetida, Curry leaves, Cumin), Salt.
Foxtail millet - great source of protein. Urad, Chana, and Moong dal (lentils) are high in plant-based protein and minerals
Spinach - rich in carotenoids, vitamin K1, folic acid, iron, and calcium

1. Mix 1/2 packet of dosa mix, 1/2 cup of plain yoghurt and 1/2 cup of water into a smooth batter. If yoghurt tastes too sour, then mix with milk or water instead. Let it stand for 5 minutes.
2. Warm a non-stick pan to medium heat and add ghee or butter to the pan. Pour the batter on to the heated pan in any shape you like. Cook well on both sides. The goodness of the supergrains means the batter does not cook as fast as ones made from refined flour. Serve hot. Optional with traditional accompaniments such as chutni and sambar (lentil gravy) or with cooked vegetables, cheese, and or cottage cheese, lime and coriander.