Millet Idli Dosa batter offer several health benefits, such as being gluten-free and rich in fiber and nutrients. The fermentation process adds probiotics, which promote a healthy gut microbiome, aiding digestion and enhancing nutrient absorption.
The lower glycemic index of millet can benefit those managing blood sugar levels, making it a healthier choice for many individuals.
There are various millets you can choose from to make Millet Idli Dosa batter, including foxtail millet, barnyard millet, and little millet. Each type of millet has its unique flavor and nutritional profile, allowing you to tailor your batter to your preferences and dietary requirements.
Here, I have used jowar for making these Millet Idli Dosa batter.
Importance of Soaking Millets and Dal
Soaking millet and urad dal is a crucial step in making the Millet Idli Dosa batter. This process softens the grains and legumes, making them easier to grind into a smooth and consistent batter. Soaking also kickstarts the fermentation process, essential for achieving the characteristic flavor and texture of idlis and dosas.
Soaking initiates enzymatic activity that helps break down antinutrients like phytic acid and tannins in millets and dal. These antinutrients can hinder the absorption of vital nutrients, and soaking reduces their levels, making the nutrients more readily available to the body.
Alternatives to Urad Dal (Black Gram)
While urad dal is the traditional choice for Millet Idli Dosa batter, you can explore alternatives like split black gram or moong dal for a unique twist.
Ingredients for Millet Idli Dosa batter
For the batter
3 cups of millets (Jowar)
1/2 cup of Rice
1 cup of urad dal (black gram)
1/2 cup of poha (flattened rice) for softness (optional)
1 teaspoon of fenugreek seeds (methi seeds)
Water for soaking
Preparation Steps for Millet Idli Dosa batter
Rinse and soak the millets and dal
Wash the millets and dal separately and soak them in enough water for at least 4-6 hours or overnight. Since I have added poha, rinse and add it to the millet while soaking.
Grind the batter
After soaking, drain the water from the millet and dal.
Grind millet and dal separately in a wet grinder or a high-speed blender until they become a smooth batter. Here, I have used a wet grinder. You may need to add some water while grinding, but be cautious not to make the batter too watery.
Mix the batter thoroughly.
Fermentation
Cover the mix batter and allow it to ferment for 8-12 hours or overnight. The fermentation time may vary depending on the temperature of your kitchen. The batter should rise and become slightly fluffy.
Adjusting Fermentation Time
Temperature and humidity in your kitchen can change the fermentation time of millet idli dosa batter. In warmer climates, the batter ferments more quickly, while in cooler conditions, it may take longer. It’s essential to monitor the batter, as over-fermentation can result in a sour taste, and under-fermentation may not yield the desired texture.
Prepare Idlis and Dosas
Once the batter is fermented, it’s ready to use.
To make idlis, grease the idli molds and pour the batter into them. Steam the idlis in a steamer for about 10-12 minutes until they are cooked through.
To make dosas, heat a tawa, pour a spoonful of batter, and spread it into a thin circle. Put some oil around the edges and cook until golden and crispy. Flip and cook the other side.
Serve
Serve the millet idlis and dosas hot with your favorite chutney and sambar.
Remember that millet batter might take a little longer to ferment than traditional rice and dal batter. You can adjust the fermentation time based on the weather conditions. Once fermented, you can store any extra batter in the refrigerator for a few days.
Feel free to experiment with the proportions of millets and urad dal to suit your taste and dietary preferences.
Watch How It’s Done
Pro Tips for Millet Idli Dosa batter
- Perfect Fermentation Time: Achieving the right fermentation is key to getting soft and fluffy idlis and crispy dosas. To ensure the batter ferments well, maintain a consistent temperature. In colder weather, you can place the batter in a warm, draft-free area or use a preheated oven (turned off) as a fermentation chamber. On warmer days, reduce the fermentation time to avoid over-fermentation.
- Use Quality Millets: The quality of the millets you use plays a significant role in the taste and texture of your batter. Always choose fresh, high-quality millets. Ensure they are clean and free from any debris. You can even lightly roast the millet before grinding for a nuttier flavor.
- Proper Grinding: Grinding the millet batter to the right consistency is crucial. Ensure it’s not too coarse or too smooth. A slightly grainy texture is ideal for both idlis and dosas. You can use a wet grinder or a high-speed blender to achieve this texture.
- Balance Water: The amount of water you add while grinding is important. Start with less water, and gradually add more as needed. The batter should be thick for idlis and slightly thinner for dosas. Adjust the consistency as per your preference.
- Salt Timing: Only add salt to the batter just before you are ready to make idlis or dosas. Adding salt too early can interfere with the fermentation process and affect the texture of your dishes.
- Storage: If you have leftover batter, refrigerate it promptly to maintain freshness. Remember that over time, the batter will become more sour due to continued fermentation. So consume the batter within two days.
- Experiment and Customize: You can experiment with different millets like foxtail millet, kodo millet, or little millet to create unique variations of idlis and dosas. You can also incorporate other ingredients like oats, flaxseeds, or vegetables to make your batter even more nutritious.
FAQ: Millet Idli Dosa batter
Why is Methi added to Idli batter?
Methi seeds, or fenugreek seeds, are added to idli batter primarily to aid fermentation. They act as a natural catalyst, promoting the growth of beneficial microorganisms during fermentation, which is essential for developing the unique flavor, spongy texture, and nutritional benefits of idlis. Additionally, methi seeds contribute to the aromatic flavor of the batter, enhancing the overall appeal and taste of this popular South Indian dish.
What is the ratio of urad dal to rice?
The ratio of urad dal (black gram) to rice in idli and dosa batter is usually around 1:4, meaning for every part of urad dal, you’d use four parts of rice. So, if you’re using 1 cup of urad dal, combine it with 4 cups of rice. This ratio is a standard guideline, but feel free to tweak it based on your taste. Some people go for 1:3 or 1:5, depending on how they like the texture and flavor of their idlis and dosas. So you can adjust as per your taste and liking.