Barnyard Millet Dosa

Barnyard Millet Dosa

Millet grains—small but mighty!

Packed with fiber, protein, and nutrients, they’re a powerhouse for digestion, blood sugar balance, and overall wellness.

I love using them for dosas, uthapams, and even as a wrap! 


If you make these, do remember to tag me @Kanikas_Kitchen. I would like to see what you create!

About Me

I am Kanika.

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Here, you will find tips that can make your life easy. With a focus on meals that you can cook once and eat twice. There are recipes for 30 min meals that you can whip up on those busy nights when time is limited, but you still want to prepare healthy home cooked food for the family.

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Ingredients

  • 2 cups millet (Barnyard Millet recommended, or your preferred variety)
  • ½ cup whole white urad dal (split black lentils, husked)
  • ¼ teaspoon fenugreek seeds
  • 1 tsp black salt (kala namak)

Method

Wash & Soak Separately:

  1. Thoroughly wash the millet in several changes of water until the water runs clear. Place it in a bowl and cover with fresh water.
  2. In a separate bowl, wash the urad dal along with the fenugreek seeds until the water runs clear. Cover with fresh water.
  3. Soak both the millet and the dal mixture for at least 3 hours, or preferably 4-6 hours.

Blend into Batter:

4. Drain the soaking water from both the millet and the dal.

5. Transfer the drained dal and fenugreek seeds to a high-speed blender (like a Nutribullet). Blend until very smooth, adding only about a teaspoon of water if absolutely necessary to get the blades moving. 

6. Transfer the drained millet to the blender. Blend until smooth. Again, add water very sparingly (only a teaspoon or so if needed).

7.Pour both the blended millet batter and the dal batter into a large bowl.

8.Add the black salt. Using your hands, mix the batters together thoroughly for a few minutes. This aerates the batter, which is crucial for fermentation.

9.Cover the bowl. For fermentation, use an Instant Pot on the Yogurt mode for 12 hours. If you don't have an Instant Pot, place the covered bowl in a warm spot in your kitchen (like inside a cold oven with the light on) for 8-12 hours, or until the batter has doubled in volume and appears bubbly.

10. Once fermented, your millet dosa/idli/uthapam batter is ready to use! Stir it gently before making your desired dish.

11. Use this versatile batter to prepare crispy dosas, soft idlis, or savory uthapams

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