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    Home » Recipes » Breakfast

    Barnyard Millet Dosa And Idli

    Published: September 14, 2020 · Modified: September 14, 2020 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 19 Comments

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    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.

    A plate filled with idlis and Millet dosa, along with bowl of sambar this recipe

    With this recipe, I am also covering a few requests that I get often...to show a good dosa batter recipe and millet dosa.

    Jump to:
    • Main Ingredients
    • Why am I using millets for dosa and Idli?
    • The same batter for dosa and idli
    • Preparing the Batter 
    • Fermenting the batter
    • Procedure for preparing Idli
    • Procedure for preparing Dosa
    • Tips and Variations
    • Best side dishes 
    • Batter Shelf Life
    • 📖 Recipe

    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 millets 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.
    A bowl filled with millets, methi seeds and water
    • 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. 
    3 bowl filled with soaked millets, urad dal and sabudana, with dosa batter
    • 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

    Fermented batter and idli molds filled with batter

    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. 

    Using instant pot to steam millet idli

    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

    If you’ve tried this recipe then don’t forget to leave a rating and let me know how you liked it in the comments below, I love hearing from you! Follow me on social media Facebook, Instagram, and Pinterest. 

    Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.

    📖 Recipe

    Millet idli placed on big plate with, dosa

    Barnyard Millet Dosa And Idli

    Uma Raghupathi
    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 14 votes
    Print Recipe
    Prep Time:15 mins
    Cook Time:20 mins
    12 hrs
    Total Time:12 hrs 35 mins
    Course :Breakfast
    Cuisine :Indian
    Diet :Vegan
    Allergen :Dairy free, Soy free
    Difficulty :Easy
    Servings 5 people
    Calories 298 kcal

    Equipment

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

    Ingredients
      

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

    • 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.
    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.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

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

    Nutritional information is an estimation only.

    Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!
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    A plate full of millet idli and dosa, along with sambar
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    Reader Interactions

    Comments

    1. Subha

      November 02, 2020 at 9:42 am

      Hi..can we skip sabudana in this recipe? Or can it be replaced with something else?

      Reply
      • Uma Raghupathi

        November 02, 2020 at 9:44 am

        Hi Subha
        Yes, you can skip the sabudana. Or replace it with aval. Hope you will enjoy the dosa or idli.

        Reply
    2. Priya Srinivasan

      September 30, 2020 at 7:50 am

      Barnyard millet idly/dosa looks fab! I love cooking with millets! Such a nutritious way to start the day with millets .5 stars

      Reply
    3. sapana

      September 26, 2020 at 5:40 am

      I often make barnyard millet dosa whener I am fatinf specially in Navratri. Those dosa and isli both looks so soft and delicious.5 stars

      Reply
    4. Jagruti's Cooking Odyssey

      September 26, 2020 at 12:22 am

      We love to use barnyard millet,the fact that it can be made whole recipe using instant pot.

      Reply
    5. Padma Veeranki

      September 25, 2020 at 3:47 pm

      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.5 stars

      Reply
    6. Mayuri Patel

      September 25, 2020 at 8:58 am

      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.5 stars

      Reply
    7. Jolly

      September 24, 2020 at 8:32 pm

      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.

      Reply
    8. Sandhya Ramakrishnan

      September 24, 2020 at 8:20 pm

      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.5 stars

      Reply
    9. Archana

      September 23, 2020 at 5:32 am

      A great way to feed millets without anyone realizing they are eating millets. Love it5 stars

      Reply
    10. Usha Rao

      September 22, 2020 at 6:59 pm

      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.5 stars

      Reply
    11. Pavani

      September 22, 2020 at 7:02 am

      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.5 stars

      Reply
      • Uma Raghupathi

        September 22, 2020 at 3:35 pm

        Thank you Pavani.

        Reply
    12. Rafeeda - The Big Sweet Tooth

      September 20, 2020 at 1:04 am

      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!5 stars

      Reply
    13. Lata Lala

      September 19, 2020 at 3:22 am

      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.5 stars

      Reply
    14. Bless my food by Payal

      September 18, 2020 at 9:43 am

      This recipe is must try whenever I have millets in hand. Dosa looks absolutely delicious made with just handful of ingredients.5 stars

      Reply
      • Subha

        November 02, 2020 at 2:28 pm

        Thanks uma..will try it and let you know

        Reply
      • uma Aditya

        January 13, 2021 at 9:38 pm

        Hi uma, can I use any millets in place of barnyard millets?

        Reply
        • Uma Raghupathi

          January 13, 2021 at 9:48 pm

          Hi Uma Aditya
          yes, you can use other millets too. But I used only proso millet and barnyard millet. Good luck!

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