Barnyard Millet Dosa And Idli

It has almost been a month since I shared a breakfast recipe with you and I have an exciting recipe to share with all of you. In my family, there is always an appetite for dosa and I have a refreshing dosa recipe for you with Barnyard Millets. With this recipe, I am also covering a few requests that I get often...to show a good dosa batter recipe and millet dosa.

I always feel millets typically do not get the attention they deserve in the west, given their nutritional mix. In Indian cuisine, it is quite common. Part of the challenge is that there are different kinds of millets and they are called with different names. Barnyard Millets in Hindi are known as “Samwat”, and “kuthiraivally” in Tamil, “Oodhalu” in Kannada. Regardless of the names, barnyard millets benefit far outweigh the challenge with names. Barnyard Millets offer low calorie with highly digestible protein. A dosa-batter recipe such as this one will surely make it a balanced and sumptuous breakfast.

The batter you prepare for this can be used for dosa as well as idli’s...the two most popular south Indian breakfast. Amongst all other millets, the barnyard kind offers the best kind of millet idlis a.k.a Kathiraivali idli. It is a vegan, gluten-free option that is also a good choice for diabetic patients (in moderation) as it has a low glycemic index. 

In the past, I have shared idli recipes made with brown rice as well as the traditional white rice. This is a refreshing change to the traditional recipe. The taste and texture with millets are exactly the same as the traditional version. 

Main Ingredients

Barnyard millets 

Urad dal

Methi seeds

Sabudana

Why am I using millets for dosa and Idli?

Millets are rich in digestible proteins and help in lowering blood cholesterol, preventing diabetes (with moderate consumption) and improving overall immune system. Using millets in all rice recipes can bring a new outlook to your table. Be sure to check out some of the millet recipes I have shared in the past.

The same batter for dosa and idli

One recipe for two dishes. The only difference is the amount of water you use. To prepare idlis, you don’t need much water. To convert that to a dosa batter, you will need a thinner batter. Just add ½ cup of water and you are on your way to make crispy and delicious dosa.

Preparing the Batter 

Millet dosa and idly batter procedure

•  Wash the Millets multiple times to get rid of the dust.
• Soak them with methi seeds for 5 hours.

• In a  separate bowl soak sabudana and urad dal for 5 hours.
• Transfer the soaked and drained Barnyard Millets to a blender and grind them to a coarse consistency with just enough water to form a batter with dripping consistency.
• Transfer this into a bowl (I used the inner pot) and set aside. 
• Next transfer the other bowl of soaked dal and sabudana into the blender and grind to a smooth consistency.
• Transfer this batter mixture into the Barnyard Millet batter and mix them well. 

• Set the batter in a warm dry place and let it sit for about 10 hours. I used Instant Pot to bring a controlled environment.
• If you are using an Instant Pot too, press the yogurt setting and let it sit for about 10 hours.

Fermenting the batter

Typically you have to keep the batter in a warm place for 8 or more hours. But now that I have an instant pot, I use that to keep the batter at a controlled temperature. Pour the batter inside the instant pot and use ‘yogurt’ mode for 9 - 10 hours. At the end of 9-10 hours, your batter will be ready! NOTE: Do not seal the Instant pot lid during the fermentation process. Use a glass lid instead, to cover.

Procedure for preparing Idli

Transfer the fermented batter to a bowl and add water to the (cleaned) inner pot and turn on the “saute” mode to boil water.

As the water starts to boil, grease the idli molds with oil. Add a small amount of batter in each mold and stack them in Instant Pot. 

Add a small amount of batter in each mold and stack them inside the Instant Pot. 

Close the lid and set the Instant Pot in “steam mode” in the “venting” position. The timer function on the instant pot does not work in the venting position. So you have to use a separate timer and set it for 7- 10 minutes.

At about 7 -8 minutes, hot steaming Idlis will be ready. If not, let it sit for a minute and check again.

Procedure for preparing Dosa

• Grease a dosa pan or tawa with a few drops of oil. If you are using a non-stick pan, you do not need any oil.
• Heat the pan on a medium flame for about 7-9 minutes and pour a ladle full of batter in the center of the Tawa.
• Swirl and spread the batter thin.
• Drizzle one teaspoon of oil and allow to cook on medium-high heat with a cover on top.
• Cook until the top appears cooked and sides turn golden.
• Flip the dosa when the edges begin to rise from the pan.
• Cook on both sides if you desire.
• Repeat the procedure with the remaining batter.

Tips and Variations

1. If you don’t have an instant pot pressure cooker, steam the idli in a steamer without a pressure seal. The sweating from the steam is enough to cook the Idlis in 15-20 minutes. 
2. After preparing the batter, place in a warm, dry place. You could leave it inside an oven with just the light turned on. The heat from the light bulb inside the oven is sufficient to maintain a warm setting.
3. Use a high powered blender like Blendtec or Vitamix to blend the batter.
4. Always grease the idli molds before pouring the idli batter.
5. Add water to the batter as required. If you are not able to move your spoon around the batter easily, add a little water.
6. While grinding the batter, add water gradually to avoid getting a runny batter.
7. Use any type of millet instead of barnyard millet.

Best side dishes 

Millet Idli and dosa can be paired with coconut chutney or tomato chutney. If you prefer a spicy note, check out my chutney recipes to find out ways to make it spicier. Pairing Idlis with hot and savory sambar is another hugely popular serving style. 

Batter Shelf Life

Millet batter has a decent shelf life. It can stay fresh, refrigerated for 3 -4 days. However, be sure to thaw the batter to room temperature before you cook them on a stove or in the Instant Pot

If this recipe interests you, look for similar recipes in my blog such as the

• Idli Recipe - How To Make Idli Batter And Idli In Instant Pot
• Proso Millet Upma - Instant Pot & Stove Top
• Brown Rice Idli | Instant Pot Soft Brown Rice Idli
• Finger Millet Cookies - Ragi Biscuit 
• Quick Rava Idli - Instant Pot Rava Idli Recipe

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📖 Recipe

Barnyard Millet Dosa And Idli

Uma Srinivas

Millet idli and dosa is one of the nutritious breakfast! The batter you prepare for this can be used for dosa as well as idli’s...the two most popular south Indian breakfast.

5 from 13 votes

Print Recipe

Prep Time:15 mins

Cook Time:20 mins

12 hrs

Total Time:12 hrs 35 mins

Course :Breakfast

Cuisine :Indian

Servings 5 people

Calories 298 kcal

Equipment

• Instant Pot
• Blendtec Blender
• Cast Iron Pan
• Idli Steamer
• Mini Idli stand

Ingredients

  

1x2x3x

• ▢ 2 cups barnyard millet
• ▢ ¾ cup urad dal
• ▢ 2 tsp methi seeds
• ▢ ¼ cup sabudana
• ▢ Salt to taste

Cook ModePrevent your screen from going dark

Instructions

 

Directions to prepare the batter

• Wash the Millets multiple times to get rid of the dust.
• Soak them with methi seeds for 5 hours.
• In a separate bowl soak sabudana and urad dal for 5 hours.
• Transfer the soaked and drained Barnyard Millets to a blender and grind them to a coarse consistency with just enough water to form a batter with dripping consistency.
• Transfer this into a bowl (I used the inner pot) and set aside.
• Next transfer the other bowl of soaked dal and sabudana into the blender and grind to a smooth consistency.
• Transfer this batter mixture into the Barnyard Millet batter and mix them well.
• Set the batter in a warm dry place and let it sit for about 10 hours. I used Instant Pot to bring a controlled environment.
• If you are using an Instant Pot too, press the yogurt setting and let it sit for about 10 hours.

Directions to prepare idli

• Transfer the fermented batter to a bowl and add water to the (cleaned) inner pot and turn on the “saute” mode to boil water.
• As the water comes to a boil, grease the idli molds with a thin layer of oil.
• Add a small amount of batter in each mold and stack them inside the Instant Pot.
• Close the lid and set the Instant Pot in “steam mode” in the “venting” position. The timer function on the instant pot does not work in the venting position. So you have to use a separate timer and set it for 7- 10 minutes.
• At about 7 -8 minutes, hot steaming Idlis will be ready. If not, let it sit for a minute and check again.

Dosa method

• Grease a dosa pan or tawa with a few drops of oil. If you are using a non-stick pan, you do not need any oil.
• Heat the pan on a medium flame for about 7-9 minutes and pour a ladle full of batter in the center of the Tawa.
• Swirl and spread the batter thin.
• Drizzle one teaspoon of oil and allow to cook on medium-high heat with a cover on top.
• Cook until the top appears cooked and sides turn golden.
• Flip the dosa when the edges begin to rise from the pan.
• Cook on both sides if you desire.
• Repeat the procedure with the remaining batter.

Video

Notes

IMPORTANT: Normally it takes anywhere from 9-12 hours for the batter to ferment naturally, in warm temperatures. Use Instant Pot for fermenting batter within 10 hours. Do not seal the Instant pot with its lid during the fermentation procedure. Use a plate or a glass top.

 

Note: The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.

Nutrition

Calories: 298kcal | Carbohydrates: 77g | Protein: 13g | Fat: 2g | Sodium: 6mg | Fiber: 6g | Vitamin C: 1mg | Calcium: 37mg | Iron: 7mg

Keyword Barnyard Millet Dosa, Millet dosa, Millet Idli

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