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    Home » Recipes » Breakfast & Dinner Ideas

    Barnyard millet idli dosa | Millet idli dosa recipe

    December 19, 2014 by Raks Anand 34 Comments / Jump to Recipe

    Millet idli dosa batter with barnyard millet prepared in mixie. Millets like kuthiraivali, samai, varagu can be easily replaced for rice, turns out good.

    millet dosa idli
    Jump to:
    • 💭 Top tip
    • Recipe card

    It took so long for me to try using millets thinking if folks at home would like or not. I usually grind for regular idli dosa with 4 cups rice and use it for 3-4 days. This time instead I ground with millets with only half the quantity.

    Also, I tried grinding in mixie instead of grinder. My idea was first to try dosa alone, so thought of grinding in mixie as quantity also less. But later after making dosa, I thought to try out idli too and it was soft, so I was double happy.

    I had to finish off the organic millets I got from Bhairavi naturals too, so this was best way to use it up in bulk.

    idli-dosa-with-millets

    💭 Top tip

    If you feel urad dal is not good quality, you can include ¼ cup of poha/ aval while soaking millet.

    Don't have aval? Tip in ¼ cup cooked rice while grinding. However, do not add more than that, as it will make the dosa stick to pan.

    You can also add ¼ cup sago (tapioca pearls) along rice while soaking.

    GOES WELL WITH

    • Tiffin sambar
    • Onion tomato chutney
    • Kumbakonam kadapa

    RELATED POSTS

    • Millet upma
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    • Instant ragi dosa

    Recipe card

    millet dosa idli
    Print Pin
    5 from 6 votes

    Millet dosa, idli recipe

    Millet idli dosa has been in my to try list for a long time. Millets like kuthiraivali, samai, varagu can be easily replaced for rice and I know it will turn out good.
    Course Breakfast
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 20 minutes
    Soak time + Fermentation 12 hours
    Servings 6
    Cup measurements

    Ingredients

    • 2 cups Barnyard millet
    • ½ cup Urad dal whole, white
    • ¼ teaspoon Methi/ vendhayam/ fenugreek seeds Optional
    • Salt
    Prevent your screen from going dark

    Instructions

    • Soak both millet and urad dal (with methi seeds) separately for 3 hrs. I kept urad dal in fridge for an hour after 2 hrs of soaking.  This prevents the mixier jar getting heated. Also more volume of batter.
    • First grind urad dal, adding water little by little. The consistency should be like a thick cream, it need not be stiff but light and airy. You can see the bubbles in the picture below. I use ice cold water to grind urad dal.
    • Grind millet draining water almost completely. It may not need water so add carefully otherwise will become watery. You can add salt along with millet while grinding.
    • Mix both the ground batter and keep overnight for fermentation. You can see the consistency below, just like regular idli dosa batter. Spoon to idli moulds to make idli.
    • Or mix with little water and make dosa.

    Notes

    • Since we grind in mixie, the batter will be runny before fermentation than the regular batter, but next day it should be okay.
    • Careful while adding water to millets while grinding. It may not need much.
    • Add water generously while grinding urad dal, the urad dal batter should not be stiff.
    • I didn’t add methi seeds. Still it was okay. But adding methi will help in better fermentation.
    • You can grind the same in grinder.
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    📸 Stepwise photos

    1. Soak both millet and urad dal (with methi seeds) separately for 3 hrs. I kept urad dal in fridge for an hour after 2 hrs of soaking.  This prevents the mixier jar getting heated. Also more volume of batter.

    step1 soak

    2. First grind urad dal, adding water little by little. The consistency should be like a thick cream, it need not be stiff but light and airy. You can see the bubbles in the picture below. I use ice cold water to grind urad dal.

    step2-grind

    3. Grind millet draining water almost completely. It may not need water so add carefully otherwise will become watery. You can add salt along with millet while grinding.

    Grind millet

    4. Mix both the ground millet idli dosa batter and keep overnight for fermentation. You can see the consistency below, just like regular idli dosa batter. Spoon to idli molds to make idli.

    pour idli

    5. Or mix with little water and make dosa.

    step4-dosai

    I loved both idli and dosa and both Vj, Aj could not find any difference.

    millet idli dosa

    Other Indian Breakfast & Dinner ideas

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    • Bhatura Recipe | Softy & Fluffy Bhature
    • Vella dosai recipe | Jaggery wheat flour dosa
    • Avocado grilled cheese recipe

    Reader Interactions

    Comments

    1. Sundari Nathan

      December 19, 2014 at 9:38 am

      Healthy idli/dosa!! A must try ..

      Reply
    2. Veena Theagarajan

      December 19, 2014 at 10:35 am

      healthy idli.. I like it too

      Reply
      • Sarada

        January 27, 2020 at 3:24 pm

        How long can we store this batter?

        Reply
        • Raks Anand

          January 27, 2020 at 10:28 pm

          Couple of days in fridge. It gets fermented faster than regular ones I feel.

          Reply
    3. Divs

      December 19, 2014 at 11:38 am

      healthy and wholesome recipe. looks exactly if not better than the regular idli/dosa

      Reply
    4. sujatha venkat

      December 19, 2014 at 12:43 pm

      Wow, healthy dish, my diet is millet varieties nowadays. Now I can prepare idli too. Thanks

      Reply
    5. Vimitha Anand

      December 20, 2014 at 4:06 am

      Thats a very healthy platter Raks

      Reply
    6. nithya rajendran

      December 22, 2014 at 10:41 am

      That's a healthy idli/dosa recipe , will try this week, thanku Raks .

      Reply
    7. Kathleen

      December 24, 2014 at 12:42 pm

      What did you eat it with?

      Reply
    8. Prabha Hari

      January 13, 2015 at 10:29 am

      This is absolutel a healthy dish!!!!!
      I luv this!!!!
      Will it be soft even after the idli is cooled like the usual one we make with rice...?????

      Reply
    9. Raks anand

      January 13, 2015 at 10:53 am

      Yes it was soft

      Reply
    10. Rapabi

      January 21, 2015 at 3:12 am

      Loved it try and give u feed back.... Thanks a ton

      Reply
    11. Suganya

      June 29, 2015 at 1:46 pm

      Can i try this with varagu instead of kuthiravaali?

      Reply
    12. Raks anand

      June 29, 2015 at 2:02 pm

      Yes sure.

      Reply
    13. Nivedita Thadani

      April 20, 2017 at 1:35 am

      Raks, wow, its just mouthwatering. I am switching to millet, so was searching for the recipes and I got your recipes. cant wait to make it. thanks you.

      Reply
    14. Harini

      July 25, 2017 at 10:36 am

      Can I use little millet instead of barnyard millet?

      Reply
    15. Raks anand

      July 25, 2017 at 10:40 am

      Yes sure.

      Reply
    16. Sharmi

      November 29, 2017 at 12:20 pm

      Tried and loved it...

      Reply
    17. Unknown

      April 25, 2018 at 8:14 am

      Can i use only varagu instead of barnyard millet

      Reply
    18. Ahalya Manohar

      April 25, 2018 at 8:15 am

      My dosa turned out to be hard even after fermentation.. dint get this golden Color too.. what could have gone wrong?

      Reply
    19. Raks Kitchen

      April 25, 2018 at 9:26 am

      Sure.

      Reply
    20. Raks Kitchen

      April 25, 2018 at 9:27 am

      Mix a little more water and try.

      Reply
    21. Vanilla Sky

      November 29, 2018 at 12:02 am

      It was amazing!! Thanks for uploading this recipe. Have you tried with other millets? were they the same taste?

      Reply
    22. Anuja Kapase

      March 27, 2020 at 2:12 am

      Do we need to coarse grind the millet...or we need to full grind the millet,???

      Reply
      • Raks Anand

        March 28, 2020 at 8:43 am

        I always grind smoothly. I feel grinding coarsely affects texture...

        Reply
    23. Rev

      April 05, 2020 at 8:31 pm

      Hi take,
      How many days we can keep this in fridge maximum pls?

      Reply
      • Raks Anand

        April 06, 2020 at 3:43 pm

        Two days, it gets sour fast.

        Reply
    24. Meera Rao

      October 28, 2020 at 12:56 pm

      5 stars
      Tried for the first time.
      Excellent soft idilsand dosa yummmy and golden brown
      Thanks for the receipe

      Reply
    25. Namitha

      April 25, 2021 at 10:47 am

      Can I mix two millets ..1 cup each of foxtail and little millet?

      Reply
      • Raks Anand

        April 25, 2021 at 8:27 pm

        Yes sure you can.

        Reply
    26. Namitha

      April 30, 2021 at 12:45 pm

      Thanks will try. I made it with little millet and it came out really well. The dosas were quite filling when compared to the normal rice dosas:)

      Reply
      • Raks Anand

        May 01, 2021 at 1:08 pm

        Reply
    27. Indu

      November 22, 2022 at 2:42 pm

      Can black urad dal be used instead of whole white urad?if so what is the ratio to be used?

      Reply
      • Raks Anand

        November 24, 2022 at 8:46 pm

        For dosa you can use same ratio. for Idli I have not tried so, not sure about the ratio sorry.

        Reply

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