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Multigrain Idli and Dosai Batter


  • Author: Suguna Vinodh
  • Total Time: 7 minute

Description

Recipe for Multigrain Idli and Dosai Batter made using 60% whole grains and millets and 40% regular white idli rice. Recipe with video.


Ingredients

Scale

200 ml kollu paruppu – horsegram
200 ml kambu – pearl millet
200 ml cholam – sorghum millet
400 ml Idli rice
200 ml whole unpolished urad dal
100 ml javvarisi / tapioca
2 tablespoon salt
900 ml water to grind the batter


Instructions

MAKING THE BATTER

Wash the urad dal once and soak in water. Soak for 4 hours. Add the soaked and drained urad dal to the wet grinder. We will use about 300ml water to grind the urad dal. The tip in grinding urad dal is to add the water slowly. If you add all of the water at once, it won’t fluff up well. Add water in 3-4 intervals. The dal should fluff up and be lite if lifted with a spatula. It should have increased about 2-3 times of its original volume. Grind for at least 20-30 minutes. After 20-30 minutes, transfer the dal mixture into a bowl and set aside.

Wash and soak the rest of the grains in water. Soak for 4 hours. Grind the soaked and drained grains for 20-30 minutes until smooth. Add 600-700 ml water in two to three intervals while grinding. Grind the javvarisi to a powder and add it along while grinding. Depending on the age of the grains and rice, you might need to add a little bit more water while grinding. Add extra water if the batter is very thick.

After 20-30 minutes, transfer the ground grains mixture to the bowl and set aside. The batter should be smooth.

Finally add in the salt and mix well to combine. Ferment the batter for 6-12 hours. If it’s summer, it will take about 6-8 hours. In winter, it will take a longer time. If you live in a very cold place, leave your batter in some place warm. Leaving your batter inside your oven with the pilot light on works great if you live abroad and your place is cold. Once the time is up, the batter should have increased in volume. Take a ladle and mix it well. Your batter is ready. Refrigerate the batter after fermentation. Use within 4-5 days.

TO MAKE IDLI

Fill two inches of water in an idli vessel and put it on medium flame. Wet a cloth and line an idli plate. Ladle the batter on the plate and steam for 6-7 minutes. After the said time, unmold the cloth. Sprinkle water while unmolding.

TO MAKE DOSAI

Dilute the batter with little water to pouring consistency.
Heat the dosai griddle until medium hot. Add 1/3 cup batter and swirl to cover dosai griddle. Sprinkle 1/2 teaspoon of Indian sesame oil / peanut oil or ghee. Cook until underside of the dosai is golden brown, about a minute. Flip once. Cook for a few seconds. Remove dosai from the griddle and repeat with remaining batter. Serve hot.

  • Prep Time: 24h

Keywords: multigrain idli and dosai batter