Millet idli dosa batter recipe using mixie with step by step preparations & photos. Are u getting bored of making idli dosai with regular idli dosa batter (urad dal & idli rice). If so, try this healthy millet idli dosa batter to make soft & spongy idli dosa. This is a foolproof method of making millet idli dosa batter in a mixer grinder.
Millets are very good for our health. I have prepared this batter using the millets are kuthiraivali (barnyard millet), varagu (kodo millet), thinai (foxtail millet), kezhvaragu (finger millet – ragi), kambu (pearl millet), cholam (sorghum) along with urad dal, idli rice and flattened rice (poha – aval).
Let’s have a look at how to make healthy millet idli dosa batter in a mixie and soft millet idli/dosa at home. Hope you like this recipe and please share your thoughts in the comment section below.
More Millet Recipes,
Millet Idli Dosa Batter Recipe Using Mixie
Idli Rice / Idli Arisi – 2 Cups
Urad Dal / Uluththam Paruppu – 3/4 Cup
Finger Millet / Ragi / Kezhvaragu – 1/4 Cup
Pearl Millet / Kambu – 1/4 Cup
Barnyard Millet / Kuthiraivali – 1/4 Cup
Kodo Millet / Kodra / Varagu – 1/4 Cup
Sorghum / Jowar / Cholam – 1/4 Cup
Foxtail Millet / Kangni / Thinai – 1/4 Cup
Flattened Rice / Poha / Aval – a handful
Sea Salt / Crystal Salt / Non-Iodized Salt / Kal Uppu – 2 tsp
How to make Millet Idli Dosa Batter in a mixie with step by step images
1. Take your ingredients ready.
2. Take all the millets & idli rice (except poha and salt) in a bowl. As I don’t have whole pearl millet and sorghum millet, I added the flour instead of whole millet after done the grinding process).
3. Wash very well in water for 3 to 4 times and soak it for 4 hours or can leave it overnight.
4. Take urad dal in a separate bowl, wash & soak in water for 2 hours.
5. The most important thing is, keep the bowl in a refrigerator while in the soaking process. I have seen somebody using cold water while grinding idli batter in a mixie but I prefer the method to keep the bowl in the fridge in the soaking process itself. It will prevent our mixie and Idli batter becomes hot while grinding the batter. So do not skip this step.
6. Take out the bowls and drain the water from urad dal bowl and reserve that cold water.
7. Take a flour grinding big mixie jar, add soaked urad dal along with 1 cup reserved cold water.
8. Take a handful of flattened rice (poha) in a bowl (I used red poha), wash it once in the water, then add to the jar. Poha gives a softer texture. Mix it well.
9. Let it soak for 10 minutes.
10. Now, it’s the time to grind the urad dal batter. Add water if needed after soaked poha and grind the batter until it is light, smooth and fluffy.
11. Transfer the urad dal batter in a large bowl.
12. Drain the water from the soaked millet bowl and reserve that cold water. Add half of the soaked millets and rice into the same mixer jar and pour 1/4 cup of reserved cold water.
13.Grind the batter till smooth. Firstly, set the low speed in the mixie and grind the batter for 1 minute. Switch off the mixie, open the lid & scrape down the sides of the batter in the jar. Secondly, set the speed at the medium level, grind the batter for 1 more minute and scrape down the sides of the batter in the jar. Finally, set the high speed now and grind the batter again for 30 more seconds. If required add more water.
14. A fine grain consistency of the millet rice batter is also fine.Repeat the same process for the remaining rice as mentioned in step 13.
15. Transfer the batter to the bowl containing the urad dal batter.
16. Add 2 tsp of non-iodized salt (‘kal uppu’ in Tamil).
Add 1/4 cup of sprouted finger millet flour (kezhvaragu Maavu) & 1/4 cup of sorghum flour (cholam) in the millet batter.If you already added in grinding, skip this step.
17. Mix well without any lumps using your hand or ladle. Soon the batter will be fermented if mixing by hand. If you are in cold weather country use your hand otherwise use ladle but it purely depends upon your comfortable. the batter should not be more thick and thin.
19. Cover the bowl with a lid and allow the batter to ferment overnight. In the next day morning, you can see the tiny bubbles in the batter & get doubled or tripled. Your healthy millet idli dosa batter is ready now.
1. If you are in cold weather country, you can just switch the oven at high speed for 2 minutes and then switch off. Keep in mind DONT FORGET TO SWITCH OFF THE OVEN. If you have a light inside the oven switch the light on. Keep the batter bowl inside the oven & allow the batter to ferment overnight. It will take around 6 to 8 hours.
Soft & Spongy Millet Idli Recipe
Millet Idli Dosa Batter – As needed
Water – 2 cups (for 1 batch)
Coconut Oil or Sesame Oil or Ghee – For greasing the molds
How to make Millet Idli with step by step pictures – steaming method
1. Take an idli cooker or steamer or pressure cooker and pour 2 to 2.5 cups of water and bring it to boil.
2. Grease the Idli molds with coconut oil or sesame oil or ghee (for kids). Pour the batter into the molds.
3. Place the idli stand inside the cooker and close it with a lid. (For pressure cooker, remove the vent weight/ whistle and secure the lid tightly on the cooker). Steam for 1o to 12 minutes but it depends on the equipment you used, it may take more or less time. Do not over steam as then the idlis become dense.
4. Give the standing time for 2 minutes.
5. Sprinkle some water over the idlis. Using a spoon remove the idlis from the molds and place in the hot box. For the photo sake, I have kept on a plate.
Step by step methods of making millet idli dosa batter using mixer grinder – print here