Homemade millet Idli/Dosa batter recipe in mixer – Use any millet – Little , Kodo, Foxtail, Barnyard the ratio for this recipe is the same – 3 cups millet, 1 cup urad dal, 1 cup poha. That is it.
This is my family’s favorite millet recipe and we love it with Sambhar & chutney. Everything feels the same as normal idli made with rice except the colour is more
dull because of the fibre from millets.
Age: Babies older than 7 months can start consuming the soft dosa or idlis made using homemade millet batter with milk or plain sambhar/ Dal Pani
Some useful tips:
- Pick millets that are unpolished. They should not look white, they are either grey, yellow or greenish.
- Don’t wash more than 2 times. A lot of vital nutrients will be lost in the washed water
- Don’t add too much water while soaking. Add just enough to immerse the grains in water.
- Soak for 3-5 hours
- Grind the grains in the mixer for just about 1-2 mins. A powerful mixer does a good job to make it a fine batter in 1-2 mins.
- Ferment in cooler climates take 8-10 hours, fermenting in summer is completed in 5-6 hours. So watch out carefully. Else batter can get sour.
- Use the entire batter within 2 days.
- Store the batter in a fridge after its fermented.For more recipes, follow us on Early Foods Blog
You can also subscribe to our Youtube Channel
Hope you liked it.
