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

Ingredients

Barnyard millet – 2 cups

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.