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HEALTHY BARNYARD MILLET IDLI AND DOSA RECIPE

HEALTHY BARNYARD MILLET IDLI / DOSA RECIPE

BY DISHA LAHORI

The Barnyard millet or Sanwa rice as it is popularly known has high levels of protein, calcium, iron, minerals, and vitamin B complex. It is also low in carbohydrates and gluten-free, making it a boon for those with gluten allergies, type II diabetes, and cardiovascular diseases.

INGREDIENTS

  • 4 cup –  Barnyard millet or any millets
  • 1 cup –  Urad dal
  • ½ cup – murmura / poha
  • 1 tsp Methi/ fenugreek seeds  [ Optional ]
  • Salt

NOTE – for grinding in wet grinder use 4 : 1 and for mixie use 3 : 1

PREPARATION

Wash the millets in several and soak for 4 to 5 hrs

Wash and soak urad dal + methi seeds  for 2 or 3  hrs

IN MIXIE – First grind urad dal, adding chilled water little by little into a fine batter .

Drain water completely from soaked millets  and grind . Becareful while grinding millets don’t add more water .

Mix both the ground batter + salt .

NOTE – very important tip , if grinding in mixie then beat the batter well  for 3 to 4 mins with clean hands .You use a beater to ease the work .If using beater then just beat for a min .

Keep overnight for fermentation. Millet batter ferments quickly .So keep a watch to avoid over fermentation .

METHOD

Heat water in idli pot. Grease idli plates with few drops of oil. Pour a ladle [ 2 ½ to 3 tbsp ]  of batter in each idli mould.

Place the batter filled idli plates in the idli steamer and steam it for 10 minutes.

When done remove the idli plate from the steamer and keep it aside for 2 minutes.

After 2 minutes wet a spoon with little water (wetting the spoon with water helps in and scoop idli from the idli plate .

Serve  the idlis  hot with sambar / chutney of your choice .

Same batter , add few tbsp water and make dosas .

LEFT OVER IDLIS USED FOR MAKING IDLI UPMA . RECIPE – https://maryzkitchen.com/idli-upma-leftover-idli-recipe/

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