Millet recipes are very healthy and loaded with nutrients and antioxidants. Since millets are very good substitute for rice many recipes like pongal, khicdi, idli and dosa can be made by using millets.
- Foxtail Millet [Thinai Arisi] (2 cups)
- Black Gram [Udad Dal] (whole, white,1/2 cup)
- Puffed Rice (2 tbs)
- Oil (12 tsp)
- Salt (to taste)
Soak time: 10 hours
Grind time: 40 minutes
Cook time: 20 minutes
Serves: 20 Idlis
Foxtail Millet idli:
- In a wide bowl wash foxtail millet and soak for 10 hours.
- In another bowl add udad dal and soak for 10 hours. After 2 hours it should be kept in the fridge till we grind.
- First grind udad dal like how we grind for regular idli without adding much of water.
- Pour in a wide bowl and set aside.
- Next grind soaked foxtail millet. Before grinding add washed puffed rice along with foxtail millet
- Grind to a fine paste and add the ground paste to the already ground udad dal paste.
- Add salt and mix well.
- Ferment it overnight.
- Mix the batter well before we pour it on a staeamer.
- Grease the idli steamer plates with oil.
- Take a ladle full of batter and pour into greased plate.
- Close with a lid and steam for 10-12 minutes.
- Allow it to cool and remove idlis from the idli mould.
- Use the same batte
Foxtail Millet Dosa
- Heat the skillet or tawa to make dosa.
- Pour the batter on a heated tawa and spread from the center to outward.
- Drizzle with oil and cover with a lid.
- Cook till it is nicely golden and crisp.
- Remove the lid and flip the dosa if require drizzle some more oil.
Step by step pictures:
- The batter should be neither too thick nor too watery.
- Humid temperature is very ideal for fermentation.
- Puffed rice should be soaked 10 minutes before grinding.
- Atleast 7-10 minutes rest time should be given after steaming.
- Usually after fermentation the batter should be kept in the fridge for few hours before making idlis .