Mixed millet idli and dosa

MILLETS IDLI AND DOSA

INGREDIENTS

• Jowar – 1/4 cup
• Ragi – 1/4 cup
• Bajra – 1/4 cup
• Idli rice – 1/4 cup
• Whole skinless urad dal – 1/4 cup
• Methi seeds – 1 tsp
• Poha – a fistful

PREPARATION

1. Clean ,wash ,rinse and soak the millets and rice together for 6 to 7 hrs .
2. Add the poha to the soaked millets just 15 mins before grinding the rice .
3. Clean wash and soak the urad dal with methi seeds for 4 hrs.
4. Drain off the  excess water from urad dal and grind into fine paste and transfer to a big pot .
5. Grind the millets with poha by adding little water into a thick coarse batter.The batter will not be smooth .Pour batter also in the pot with the urad dal batter .
6. Add salt and mix well with clean hands .
7. Cover and keep aside for fermentation for 10 – 12 hrs depending on the weather.

METHOD

The batter becomes light / fluffy /airy /bubbly if the fermentation is done well .

After the fermentation the batter rises up in quantity , again mix well with a ladle .

Heat the steamer with water in it.

Grease the idli moulds with oil , pour enough batter in the moulds .

Keep it for steaming for 10 – 12 mins .[don’t over steam ]

Allow it to cool for 2 – 3 mins.

Remove it with a knife or spoon .

Serve hot with any SouthIndian accompaniments .

My recipe for soft idlis – Batter for soft idli and dosa

NOTES

1. U can add a pinch of baking soda before steaming. [ optional ]
2. If the batter doesn’t rise much ,you can add 1/2 tsp of eno to the batter before steaming.
3. Don’t make the batter watery. If it is thick we can add water later.
4. If the batter is thin adjust by adding rice flour .
5. For more tips on batter ,refer here – Fermentation tips .
6. In colder regions – preheat the oven @ 200 * F ,off the oven and place the batter inside the oven for fermenting.
7. Sometimes in cold regions it takes 2 days for fermentation .

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