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. But took so long for me to try. 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. And tried only half the quantity, also I tried grinding in mixie instead 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.
Millet dosa, idli recipe
Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time: 10 Hrs fermentation | Cook time: 15 mins | Serves: 6
Prep Time: 10 Hrs fermentation | Cook time: 15 mins | Serves: 6
Ingredients
Barnyard millet – 2 cups
Urad dal, whole, white – 1/2 cup
Methi/ vendhayam/ fenugreek seeds (Optional) – 1/4 tsp
Salt – As needed
Urad dal, whole, white – 1/2 cup
Methi/ vendhayam/ fenugreek seeds (Optional) – 1/4 tsp
Salt – As needed
Method
- 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.
I loved both idli and dosa and both Vj, Aj could not find any difference.
Healthy idli/dosa!! A must try ..
healthy idli.. I like it too
healthy and wholesome recipe. looks exactly if not better than the regular idli/dosa
Wow, healthy dish, my diet is millet varieties nowadays. Now I can prepare idli too. Thanks
Thats a very healthy platter Raks
That's a healthy idli/dosa recipe , will try this week, thanku Raks .
What did you eat it with?
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…?????
Yes it was soft
Loved it try and give u feed back…. Thanks a ton
Can i try this with varagu instead of kuthiravaali?
Yes sure.
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.
Can I use little millet instead of barnyard millet?
Yes sure.
Tried and loved it…
Can i use only varagu instead of barnyard millet
My dosa turned out to be hard even after fermentation.. dint get this golden Color too.. what could have gone wrong?
Sure.
Mix a little more water and try.
It was amazing!! Thanks for uploading this recipe. Have you tried with other millets? were they the same taste?