Barnyard Millet Dosa (Kuthiraivali Dosa) - Millets Idli Dosa Batter
Barnyard Millet Dosa (Kuthiraivali Dosa) is a protein rich low carb nutritious dosa prepared with barnyard millets. It is low in carbs with a good amount of micronutrients & dietary fibre.
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.