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.
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With this recipe, I am also covering a few requests that I get often...to show a good dosa batter recipe and millet dosa.
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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 millet's 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 traditional white rice.
This is a refreshing change to the traditional recipe. The taste and texture of millets are exactly the same as the traditional version.
Main Ingredients
- Barnyard millets: use fresh barnyard millets
- Urad dal: I used whole Urad dal (instead of the split variety) to give volume to the batter.
- Methi seeds: Fenugreek seed or methi seeds will make your batter smooth, and it also helps in the fermentation process.
- Sabudana: This will help to get idli's soft texture
Why am I using millet for dosa and Idli?
Millets are rich in digestible proteins and help in lowering blood cholesterol, preventing diabetes (with moderate consumption), and improving the 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
- 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.
- 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.
- Use a high-powered blender like Blendtec or Vitamix to blend the batter.
- Always grease the idli molds before pouring the idli batter.
- Add water to the batter as required. If you are not able to move your spoon around the batter easily, add a little water.
- While grinding the batter, add water gradually to avoid getting a runny batter.
- 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 and refrigerated for 3 -4 days. However, be sure to thaw the batter to room temperature before you cook it on a stove or in the Instant Pot.
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📖 Recipe
Barnyard Millet Dosa And Idli
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 cups barnyard millet
- ¾ cup urad dal
- 2 teaspoon methi seeds
- ¼ cup sabudana
- Salt to taste
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
- 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.
- After preparing the batter, place it 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.
- Use a high-powered blender like Blendtec or Vitamix to blend the batter.
- Always grease the idli molds before pouring the idli batter.
- Add water to the batter as required. If you are not able to move your spoon around the batter easily, add a little water.
- While grinding the batter, add water gradually to avoid getting a runny batter.
- Use any type of millet instead of barnyard millet.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Subha
Hi..can we skip sabudana in this recipe? Or can it be replaced with something else?
Uma Raghupathi
Hi Subha
Yes, you can skip the sabudana. Or replace it with aval. Hope you will enjoy the dosa or idli.
Priya Srinivasan
Barnyard millet idly/dosa looks fab! I love cooking with millets! Such a nutritious way to start the day with millets .
sapana
I often make barnyard millet dosa whener I am fatinf specially in Navratri. Those dosa and isli both looks so soft and delicious.
Jagruti's Cooking Odyssey
We love to use barnyard millet,the fact that it can be made whole recipe using instant pot.
Padma Veeranki
Such nutritious and delicious breakfast using millets. I have been experimenting a lot with millets lately!! Definitely, the best & yummy way to include millets in our diet.
Mayuri Patel
Awesome recipe of dosa and idli batter using barnyard millet. The dosa and idli both look so soft. I must try this recipe as we are a family of dosa and idli lovers.
Jolly
I'm just drooling it, looking at the beautiful recipe and clicks. Always love dosa, this is barnyard millet, they looks and sounds all more awesome.
Sandhya Ramakrishnan
Barnyard millet is one of my favorite in the millet variety. I find it closely relating to rice and use it more often than the others. Love the recipe for idli and dosai batter. Fermenting in IP is definitely an easier way to get perfectly fermented batter every time.
Archana
A great way to feed millets without anyone realizing they are eating millets. Love it
Usha Rao
Nutritious way to start the day! Idli looks so soft and fluffy. I like the fact that we can use same batter even for dosa, just like the batter made with rice.
Pavani
Such nutritious and delicious breakfast. Using millets is a great idea and I will trying your recipe real soon for my family. Thanks for sharing this amazing recipe.
Uma Raghupathi
Thank you Pavani.
Rafeeda - The Big Sweet Tooth
The idli looks so soft and fluffy, and the dosa looks crisp. It would be hard to make out that it has millets in it!
Lata Lala
Loved the beautiful usage of barnyard millet in making dosa and idli. Millets are treasure of many health benefits.
Loved your detailed description about the same.
Bless my food by Payal
This recipe is must try whenever I have millets in hand. Dosa looks absolutely delicious made with just handful of ingredients.
Subha
Thanks uma..will try it and let you know
uma Aditya
Hi uma, can I use any millets in place of barnyard millets?
Uma Raghupathi
Hi Uma Aditya
yes, you can use other millets too. But I used only proso millet and barnyard millet. Good luck!