Monday 15 April 2024

Pearl Millet Idly/Dosa (நாட்டுக் கம்பு இட்லி /தோசை)

Pearl millet (நாட்டுக் கம்பு) is one of the major millets cultivated in India. It is rich in protein, calcium, iron and dietary fiber. Pearl millet can be used to make traditional breakfast items like idly and dosa by using fermentation method. I have already shared a few recipes using pearl millet flour. Click here to view them. 


Pearl millet - 2 cups

Idly rice - 2 cups

Rice flakes (அவல்) - half a cup

Whole urad dhal or Black gram dhal - 1 cup

Methi or fenugreek seeds - 1 tablespoon

Salt - to taste

Oil - for making dosa and for smearing idly moulds


How to prepare the batter: Wash and soak pearl millet and idly rice separately. You may have to wash the millet several times till the water runs clear. Let the millet soak for 5 hours. Wash and soak urad dhal and fenugreek seeds together, and let the ingredients soak for 4-5 hours. Drain the water and grind urad dhal and fenugreek seeds using a wet grinder or a mixer-grinder into a spongy mass. Transfer to a large vessel. Wash and soak rice flakes for 30 minutes.Now grind the soaked pearl millet, idly rice and rice flakes together into a smooth paste and transfer the millet-rice paste to the same vessel on top of the urad dhal paste. Add required salt and mix both the pastes very well. Cover and allow it to ferment for 8 hours. 

Note: Use a larger container to hold the batter overnight, as the batter will rise when fermented.

How to prepare idlies: Mix the batter well before using. Smear the idly moulds with oil. Pour batter up to the brim in each mould. Pour 300 ml of water in a pressure cooker or rice cooker. Steam the idlies for 5-7 minutes. Switch off the stove and remove the idly mould. Allow the idlies to cool for a minute or two. Remove the idlies from the mould using a knife or flat spoon, and transfer to a hot case. Serve hot with chutney and sambar.

Note: You may test if the idlies are cooked by using a wooden tooth pick. Wet the tooth pick and drive it through the idly in the mould. If the idly is cooked, the tooth pick will come out smoothly with no batter sticking on it.

How to prepare dosas: Mix the batter well before using. Add water, if required, to make a smooth batter with pouring consistency. Heat the tava on medium flame. Once ready, spread the batter evenly on the tava. You may make the dosa slightly thick or thin and crisp. Add oil around the dosa and allow it to cook for a minute. When cooked, bubbles appear on the surface of a thick dosa. If you are spreading the batter thin, wait for the dosa to become golden brown. Turn the dosa over and cook for short while. Remove from the tava and serve hot with chutney and sambar.

Note: You may refrigerate the batter and use it make idlies and dosas as needed. Idlies are preferably made on the first two days. Beyond two days the batter may start to sour and idlies will not taste good.

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