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Home » BREAKFAST-DINNER » Barnyard millet idli dosa | Millet idli dosa recipe

Barnyard millet idli dosa | Millet idli dosa recipe

December 19, 2014 by Raks Anand 28 Comments / Jump to Recipe

millet dosa idli

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 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

If you feel urad dal is not good quality, you can include 1/4 cup of poha/ aval while soaking millet. Don’t have aval? Tip in 1/4 cup cooked rice while grinding. However, do not add more than that, as it will make the dosa stick to pan.

GOES WELL WITH

  • Tiffin sambar
  • Onion tomato chutney
  • Kumbakonam kadapa

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millet dosa idli
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5 from 1 vote

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
  • 1/2 cup Urad dal whole, white
  • 1/4 tsp Methi/ vendhayam/ fenugreek seeds Optional
  • Salt – As needed

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.

Millet idli dosa batter method

  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.
    step3a-millet
  4. 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 molds to make idli.
    pour idli
  5. Or mix with little water and make dosa.
    step4-dosai

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.

kuthiraivali-idli-dosa

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Filed Under: BREAKFAST-DINNER, DOSA RECIPES, MILLET RECIPES Tagged With: millet idli dosa

Previous Post: « Masala peanut chaat recipe | Peanut chaat recipe
Next Post: North Indian lunch menu | Indian vegetarian food »

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 5, 2020 at 8:31 pm

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

    Reply
    • Raks Anand

      April 6, 2020 at 3:43 pm

      Two days, it gets sour fast.

      Reply
  24. Meera Rao

    October 28, 2020 at 12:56 pm

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

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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