Barnyard Millet Idli And Dosa Recipe Made Simple

To begin making the Barnyard Millet Idli And Dosa formula, keep the components ready.Wash the Millets multiple times to get white grains and get rid of the dust and soak them separately for 4 hours.In a mixing bowl combine, sabudana, poha, urad dal and methi seeds and soak in aqua for 4 hours.Now transfer the soaked and drained Barnyard Millet to the mixer and grind it coarse, use aqua as required to make an idli -dosa liquid base, to form a dropping consistency liquid base.

Transfer this into a glass mixing bowl and set aside. Next transfer the other mixing bowl of soaked and drained components which include-sabudana, poha, urad dal and methi seeds into the mixer with aqua as required.

Grind the mixture into a velvety paste.Transfer this liquid base mixture into the Barnyard Millet liquid base empty in table salt and combine both very well.

Allow the liquid base to ferment for 8 hours in a mildly hot place.After 8 hours of fermentation the liquid base is ready to use. For Barnyard Millet Idli Once you have the fermented liquid base, lubricate the Idli Steamer Plates with a little lubricate.

empty spoonfuls of the  liquid base into these moulds. Do make sure you fill the idli liquid base only half way through as they will rise up to the top when steamed.

Once all the plates are filled, place the filled idli racks one above the other making sure the holes are facing the filled portion.Prepare the idli steamer with a little aqua in the bottom.

Place the filled idli racks in the steamer.

Place the steamer on high scalding up and steam the idli’s for 10 mins.After 10 mins of steaming, turn off the scalding up.

Open the steamer and insert a knife or a pick to test whether the idli's are cooked.

If nothing sticks then the idlis are perfectly steamed.Now you can remove the idli from the steamer.

Have a small mixing bowl filled with aqua.

Dip a spoon in the aqua and then scoop the ragi idli out starting from the edges.

Dipping the spoon in aqua helps in the simple removal of idli from the plates.The wholesome artisanal soft idlis are now ready to be served. For Barnyard Millet DosaHeat a dosa tawa on medium flame, empty a ladleful of dosa liquid base over the skillet and spread the liquid base evenly using a spiral motion from inside out.empty a teaspoon of lubricate/ghee around the edges and increase the scalding up and bubble gently the dosa for couple of mins until the bottom of the dosa begins to get a light brown colour and appears cooked from the sides. Close the lid to bubble gently the Dosa.The Dosa can be cooked on both sides if required present Barnyard Millet Idli And Dosa along with Mixed greens Sambar and Capsicum Chutney for breakfast or for lunch.for an Indian Diabetic Meal, present Barnyard Millet Idli And Dosa along with Karnataka Style Moolangi Chutney formula and Coimbatore Style Drumstick Sambar formula for a complete meal. .