Barnyard Millet Dosa | Kuthiraivali Dosa is a protein rich low carb nutritious dosa prepared with barnyard millets. It has a good amount of micronutrients and dietary fibre. I have also discussed all the tips to grind Millets Idli Dosa Batter to get that perfect crispy dosa and fluffy idli every single time!
Millets are also known as poor man’s food but now they are finding way into everyone’s diet due to their enormous health benefits. They have good fats that the body needs, helps lower cardiovascular problems, improves the immune system and helps regulate blood sugar. Millets are ideal food for diabetes patients. So they are diabetic friendly and can be a good choice to make dosa by substituting rice with millet. Due to their alkaline nature, they are also easy for digestion. If you want to lose weight, include millets in your diet and see how it rewards you.
What are Barnyard Millets?
Dehusked Barnyard millet is also called as kuthiraivali arisi in Tamil. It’s called as Jhangora in Hindi and Odalu in Telugu. Millets can be bought in any health food stores. But, now you can find them in regular stores too and they are also easily available online.
I think it’s high time millets found more of a foothold in our lives. Of late, I have been trying to incorporate millets into my diet whenever possible and trying out new recipes. I will keep you posted all about my millet journey.
For now, here’s presenting to you a tried and tested recipe. This batter contains absolutely no rice, and the dosa or idli taste almost like the regular ones – you can’t tell the difference! They are more filling, yet lighter on the digestive system, than the rice-based dosas.
Here is how I make Barnyard Millets Idli Dosa Batter to make Barnyard Millet Dosa and Idli.
Steps to follow for
Barnyard Millet Dosa & Idli:
Soaking & Grinding Millets:
- To a bowl add the barnyard millets, urad dal, chana dal, fenugreek seeds and Poha. Wash a couple of times under running water to remove any impurities.
- Soak all the ingredients together in lots of water. Soak for at least 5 hours. Before grinding, Wash again, Drain the water. Using a strainer to drain the millets is very helpful. Transfer soaked ingredients to a mixer jar.
- Now, grind in batches depending on the quantity soaked and your blender capacity.
- Add very little water (around one cup in total) to aid grinding. Be Careful while adding water to millets while grinding. It may not need much. Grind to a smooth paste.
- Transfer to a container that has enough room for the batter to ferment. Add salt and mix well. Keep it in a warm place and ferment for at least 10 to 12 hours. The fermentation time depends on your climate. If you live in a very cold place leave your batter in a warm place. Leaving your batter inside your oven with the light on works great in such cases.
- Once the batter is fermented, mix well and store in the refrigerator and use it within 3 days. Unlike the regular dosa batter, this batter doesn’t stay good for many days.
Let’s make Barnyard Millet Idli:
- Idli turns out good when prepared on the first day after fermentation. When you are ready to make idli, grease your idli plates.
- Add a little water to the batter to get the right consistency.
- Pour Spoonful of the batter to the idli moulds and steam to make idli. Make sure you fill the idli batter only half way through as they will rise up to the top when steamed.
Let’s make Barnyard Millet Dosa:
- Add water to the batter to get the right consistency. Dosa batter should be of pouring consistency. Make sure it’s neither too thick nor too watery.
- Heat a griddle over medium high heat. Pour a ladleful of dosa batter over the skillet and spread the batter evenly in circular motion starting from the centre. Watch Video where I exactly show the process!!
- Pour a teaspoon of oil or ghee around the edges of the dosa and increase the heat. Cook the dosa for about half a minute on each side, until light brown. Fold and remove.
Let’s make Barnyard Millet Masala Dosa:
- For millet masala dosa, make plain millet dosa as explained above.
- Now, add a spoonful of potato masala in the centre, fold the dosa as you see in the video and serve with chutney of your choice or with gun powder.
Pick your favourite among the 3 variations and Enjoy millets in the most yummy way!
Barnyard Millet Dosa (Kuthiraivali Dosa) - Millets Idli Dosa Batter
Ingredients
- 1 1/2 Cups Barnyard Millet Kuthiraivali
- 1/2 Cup White Urad Dal
- 1/4 Cup Chana Dal
- 1 tbsp Fenugreek seeds Methi
- 1/4 Cup Poha Beaten rice
- Salt to taste
Instructions
Soaking & Grinding Millets:
- To a bowl add the millets, urad dal, chana dal, fenugreek seeds and Poha. Wash a couple of times under running water to remove any impurities.
- Soak all the ingredients together in lots of water. Soak for at least 5 hours.
- Before grinding, wash again and drain the water.
- Now, grind in batches depending on the quantity soaked and your blender capacity.
- Add very little water (around one cup in total) to aid grinding. Grind to a smooth paste.
- Transfer to a container that has enough room for the batter to ferment.
- Add salt and mix well. Keep it in a warm place and ferment for at least 10 to 12 hours. The fermentation time depends on your climate.
- Once the batter is fermented, mix well and store in the refrigerator and use it within 3 days.
Barnyard Millet Idli:
- When you are ready to make idli, grease your idli plates.
- Add a little water to the batter to get the right consistency.
- Pour Spoonful of the batter to the idli moulds and steam to make idlis.
Barnyard Millet Dosa:
- Add water to the batter to get the right consistency. Dosa batter should be of pouring consistency. Make sure it’s neither too thick nor too watery.
- Heat a griddle over medium high heat. Pour a ladleful of dosa batter over the skillet and spread the batter evenly in circular motion starting from the centre.
- Pour a teaspoon of oil or ghee around the edges of the dosa and cook the dosa for about half a minute on each side, until light brown. Fold and remove.
Barnyard Millet Masala Dosa:
- Make plain millet dosa as explained above and add a spoonful of potato masala in the centre. Cook until golden brown and fold the dosa.
- Serve with chutney of your choice or with gun powder.
Recipe Video
Notes
- Adding Chana dal gives a nice crisp and texture to the dosa. Check out my tips on making regular idli dosa batter…will link it above.
- Fenugreek seeds helps in fermentation and also gives that nice golden brown colour to the dosa.
- Adding poha gives you soft and fluffy idlis and airy dosa when made thick and crispy dosa when made thin. You can also you can make soft dosas with the same batter maintaining the temperature of the pan. You can also use sago instead of poha aka beaten rice.
- If the batter is too thick, the dosa won't cook evenly.
- Idli batter should be thicker than the dosa batter, so add water to dilute only if required.
- Always bring the batter to room temperature before making idlis or dosas. Cold batter will yield hard idlis and rubbery dosas.
- Millets are also good for fasting. You can substitute Urad dal with potato and use during fasting (vrat) time.
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Happy Cooking 
Cheers!!
Padma.
