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.
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.
GOES WELL WITH
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Millet dosa, idli recipe
Ingredients
- 2 cups Barnyard millet
- ½ cup Urad dal whole, white
- ¼ 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
- 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 molds 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
How long can we store this batter?
Couple of days in fridge. It gets fermented faster than regular ones I feel.
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?
Do we need to coarse grind the millet…or we need to full grind the millet,???
I always grind smoothly. I feel grinding coarsely affects texture…
Hi take,
How many days we can keep this in fridge maximum pls?
Two days, it gets sour fast.
Tried for the first time.
Excellent soft idilsand dosa yummmy and golden brown
Thanks for the receipe
Can I mix two millets ..1 cup each of foxtail and little millet?
Yes sure you can.
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:)