Thursday, 7 April 2016

Barnyard Millet Idli/Dosa !

 Yet another healthy Millet recipe from my kitchen, Barnyard Millet (Kuthiraivali - Tamil) Idli and Dosa. I brought lots of different varieties of millet from my last India trip and enjoying healthy food these days. Millets are so versatile that I incorporate them into our diet in any form like pongal , puloas, dosas and what not. Millets are small grains that are very nutritious with more fibre content and they are a very good substitute to rice or wheat. They are easy to digest and good for diabetic patients as they release glucose very slowly.
For all healthy recipes do refer HERE . For other breakfast recipes like Idli , upma etc do check out this PAGE

  • 2 cups Barnyard Millet (Kuthiraivali)
  • 1/2 cup whole urad dal (skinless)
  • 1 tsp Fenugreek seeds
  • salt as needed
  • 2 tsp Channa Dal (if you want to make only dosas)
  • Wash the barnyard millet 3 - 4 times well till the water becomes clear. 
  • Wash the urad dal and the fenugreek seeds together. 
  • Soak them all for 4 - 5 hours.
  • Grind the Urad dal adding little water at a time to a smooth and fluffy batter. 

  •  then grind the millet (discarding the water) to a smooth batter. Sprinkle water only if needed. Not sure why when grinding millet it doesnt need more water. If you add more then your batter will be too runny.
  • Add the ground millet batter to the urad dal, add salt and mix well.
  • Allow it to ferment overnight (10 - 12 hrs). In warm countries 8 hours is more than enough. In cold regions do keep the batter in oven or near heater (refer Notes section)

  • Once the batter is well fermented, next morning pour them in greased idli moulds and cook for 10 - 12 minutes.
  • To make dosa, add little water to the batter and dilute it a bit to dosa batter consistency.
  • Spread a ladle of dosa batter in a greased tawa and enjoy your dosa with chutney of your choice.

  • This recipe can be made with other millets like little millet, kodo millet etc. Finger millet (Ragi) needs a different proportion though. Refer HERE to make ragi dosa and idli.
  • If your batter i snot fermented well, idlis will be hard. So in that case add a pinch of baking soda / ENO (fruit salt ) to the batter and make idlis. I generally avoid it as I'm feeding these to my toddler. 
  • There are different types of Urad dal, use only whole skinless Urad dal. The quality of urad dal makes a great difference in the batter.
  • Always add salt immediately after grinding the batter, as salt aids in fermentation. Olden days they use only rock salt in the batter and prefer mixing by hand as it is believed mixing by hand also helps in fermentation.
  • We used to have grinders at home which is specific for grinding the Idli/dosa batter. The urad dal gets ground so well that its increased 2 to 3 times its volume. You can expect that with a normal mixie, but make sure you grind it very soft and fluffy.
  • And do not forget the fenugreek seeds. They help a lot in fermenting the batter and makes the idli soft.
  • Always grind the dal and rice separately. As dal has to be very very smooth and increase in volume when grinding.
  • Also, you can use warm filtered water to grind the dal and rice. 
  • There is no tips needed to ferment the batter if you are in India. But in cold places fermenting the batter is a challenge to most of the people.My batter has fermented and rised well in -1 deg Celsius.
  • Keeping in a warm place helps fermenting. It can be oven or near heater. But I personally prefer heater as there is heat continuously whole night. 
  • If you are keeping in oven, preheat the oven for 200 deg C for 10 minutes and switch off oven. and then place the batter after 5 minutes in the oven and leave it whole night. If you have light in your oven, then leave the lights ON. It will help maintain some warmness inside the oven.
  • I just keep the vessel right in front of the heater vent for maximum 12 hours. And by the time it should be fermented.

With Love,

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