Millet Idli/Dosa

6:03 PM Chandra Karthikeyan 0 Comments

Millets are very healthy and easily digestible. Its very good to include millets in our daily foods. There are many varieties of millet available, i have tried idli/dosa with samai(little millet), kudiraivali(barnyard) and varagu(kodo). 

  • Samai rice - 4 cups
  • Urad dal - 1 cup
  • Left over rice/cooked rice - 1/4 cup or poha - 3 tsp
  • Soak rice and dal separately in water for 4 to 5 hours. 
  • Grind dal first followed by rice. Add cooked rice while grinding samai. 
  • If you are using poha, soak it along with samai.
  • Let it ferment for 8 hours or overnight.
  • Add salt to the fermented batter
  • Grease idli plates and pour ladleful of batter in each hole of the plates.
  • Steam it for 10 minutes. Serve hot with chutney and sambar.
  • Heat dosa pan and grease it, skip the grease part for non-stick pans.
  • Pour ladleful of batter on the pan and spread it in circle. Flip and cook on both sides.
  • Serve it hot with chutney or sambar.
You can even try mixed millets, for example 1 cup samai, 2 cups varugu and 1 cup kudiraivali.


Thanks for your wonderful comments