Minor Millets Idli and Dosa Recipe with fermentation
Ingredients
1 cup minor millets (kodo millet, barnyard millet or foxtail millet.)
1/4 cup urad dal (split black gram)
1/4 cup poha (flattened rice)
1/3 cup chana dal
1 teaspoon fenugreek seeds
Salt to taste
Water as needed
Oil for cooking dosas
Instructions
Rinse and Soak
🌾 Rinse 1 cup of mixed minor millets thoroughly in water.
🌾 Rinse 1/4 cup urad dal and 1 teaspoon fenugreek seeds together.
🌾 Soak the millets, urad dal with fenugreek seeds, and 1/4 cup poha separately in water for at least 4-6 hours or overnight.
🌾 Drain the soaked urad dal and fenugreek seeds. Grind them together to a smooth and fluffy batter, adding water as needed. Transfer to a large mixing bowl.
🌾 Grind the soaked millets along with the water to a smooth batter.
🌾 Drain the soaked poha and grind it to a smooth paste, then add it to the same mixing bowl.
🌾 Mix all the batters together thoroughly to form a homogenous batter.
🌾 Cover the bowl with a lid and let the batter ferment in a warm place for 8-12 hours or overnight. The batter should rise and become airy.
Making Idlis
Prepare the Idli Steamer🌾 Grease the idli molds with a little oil.
🌾 Pour the fermented batter into the idli molds, filling each mold about 3/4 full.
🌾 Place the idli stand in the steamer and steam for 10-15 minutes or until a toothpick inserted into the idlis comes out clean.
🌾 Remove the idli stand from the steamer and let it cool for a few minutes before removing the idlis.
Making Dosas
Prepare the Batter🌾 Add water to the fermented batter to achieve a pourable consistency
🌾 Add salt to taste and mix well
🌾 Heat a non-stick tawa or griddle over medium heat.
🌾 Pour a ladleful of batter onto the tawa and spread it in a circular motion to form a thin dosa.
🌾 Drizzle a little oil around the edges and cook until the edges start to lift and the bottom turns golden brown.
🌾 Flip and cook the other side for a minute if you prefer, though typically only one side is cooked.
🌾 Remove the dosa from the tawa and repeat with the remaining batter.
Serving
🌾 Serve the idlis hot with sambar and coconut chutney.
🌾 Serve the dosas hot with chutney, sambar, or any of your favorite accompaniments.
Instant Minor Millets Idli and Dosa Recipe
Ingredients
🌾 1 cup minor millets (a mix of kodo millet, barnyard millet, foxtail millet, etc.)
🌾 1/2 cup poha (flattened rice)
🌾 1 cup yogurt (curd)
🌾 1/2 teaspoon baking soda
🌾 Salt to taste
🌾 Water as needed
🌾 Oil for cooking dosas
Instructions
Rinse and Soak🌾 Rinse 1 cup of mixed minor millets thoroughly in water.
🌾 Rinse 1/2 cup poha and soak it in a little water for 5-10 minutes.
🌾 Drain the soaked millets and poha.
🌾 In a blender, combine the soaked millets, soaked poha, and 1 cup of yogurt. Grind to a smooth batter, adding water as needed to achieve a thick, pourable consistency.
🌾 Transfer the batter to a mixing bowl
🌾 Add salt to taste and mix well.
🌾 Just before making idlis or dosas, add 1/2 teaspoon of baking soda to the batter and mix thoroughly. This will help to make the idlis and dosas soft and fluffy.
Making Idlis
Prepare the Idli Steamer🌾 Grease the idli molds with a little oil.
🌾 Pour the batter into the idli molds, filling each mold about 3/4 full.
🌾 Place the idli stand in the steamer and steam for 10-15 minutes or until a toothpick inserted into the idlis comes out clean.
🌾 Remove the idli stand from the steamer and let it cool for a few minutes before removing the idlis.
Making Dosas
Prepare the Batter
🌾 Add water to the batter to achieve a pourable consistency (similar to pancake batter) if needed.
🌾 Add salt to taste and mix well.
🌾 Heat a non-stick tawa or griddle over medium heat.
🌾 Pour a ladleful of batter onto the tawa and spread it in a circular motion to form a thin dosa.
🌾 Drizzle a little oil around the edges and cook until the edges start to lift and the bottom turns golden brown.
🌾 Flip and cook the other side for a minute if you prefer, though typically only one side is cooked.
🌾 Remove the dosa from the tawa and repeat with the remaining batter.
🌾 Serve the idlis hot with sambar and coconut chutney.
🌾 Serve the dosas hot with chutney, sambar, or any of your favorite accompaniments.
