Foxtail Millet Dosa and Idli Recipe is highly nutritious, supports overall health, and is especially beneficial for diabetics. It is light, easy to digest, and perfect for weight loss. You can use this batter to make soft, spongy idlis, crispy dosas, soft set dosas, and even uthappams. In this guide, we will walk you through the step-by-step process, so you can easily prepare this versatile millet batter at home.
Why Choose Foxtail Millet?
Foxtail Millet is a small, nutritious grain that has been used for centuries. It is packed with fiber, calcium, and antioxidants. Here are some reasons why you should add foxtail millet to your diet:
- High in Fiber:
- Foxtail millet is rich in dietary fiber, which helps you feel full for a longer time. It also helps in controlling hunger and promotes weight loss.
- Gluten-Free:
- This grain is naturally gluten-free, making it a safe option for people with gluten allergies or celiac disease.
- Good for Diabetics:
- Foxtail millet has a low glycemic index, meaning it releases sugar slowly into the blood. This helps in controlling blood sugar levels.
- Rich in Calcium:
- It is a good source of calcium, essential for strong bones and teeth.
- High in Antioxidants:
- The antioxidants in foxtail millet help to protect the body from harmful free radicals and reduce the risk of chronic diseases.
Ingredients You Need:
- 2 cups of foxtail millet (tenna)
- 1/2 cup of urad dal (split black gram)
- 1 tablespoon of fenugreek seeds (methi seeds)
- Pink Himalayan salt (to taste)
- Water (for soaking and grinding)
Step 1: Preparing the Ingredients for Soaking
- Take 2 cups of foxtail millet in a bowl.
- Add 1/2 cup of urad dal to the same bowl.
- Add 1 tablespoon of fenugreek seeds.
- Fenugreek seeds help in the fermentation process and add a slight bitterness that enhances the flavor.
- Rinse the ingredients well with water. Wash them 2-3 times until the water runs clear.
- Add enough water to soak the ingredients.
- Let the mixture soak for 6-7 hours.
Why Soak for 6-7 Hours?
Soaking helps to reduce phytic acid, a compound that blocks the absorption of nutrients like iron, calcium, and zinc. By soaking the millet and dal for a longer time, you improve nutrient absorption.
Step 2: Grinding the Batter
- After soaking, drain the water.
- Rinse the ingredients again to remove any remaining phytic acid.
- Add the soaked ingredients to a blender or mixer jar.
- Add 1 1/4 cups of water.
- Add pink Himalayan salt to taste.
- Blend the mixture until you get a smooth batter.
- The consistency should be similar to pancake batter — not too thick, not too runny.
- Pour the batter into a large bowl.
Step 3: Natural Fermentation Process
- Mix the batter with your hand for 1-2 minutes.
- This step helps to introduce natural yeast from your hand into the batter, which helps in fermentation.
- Cover the bowl with a loose lid. Do not seal it tightly. The batter needs some air circulation to ferment.
- Leave the batter to ferment overnight (8-10 hours).
- The next morning, check the batter. It should be light and airy with a slight sour aroma.
Step 4: Making Soft Idlis
- Grease the idli moulds with a little sesame oil or any cooking oil.
- Pour one ladle of batter into each mould.
- Preheat the steamer and place the moulds inside.
- Steam for 10-15 minutes.
- To check if the idlis are done, insert a toothpick. If it comes out clean, the idlis are ready.
- Let the idlis cool for 5 minutes before removing them from the moulds.
- Serve with sambar or coconut chutney.
Step 5: Making Crispy Dosas
- Heat a cast iron tawa or non-stick pan on low heat.
- Grease the tawa with oil or ghee.
- Pour a ladle of batter onto the tawa and spread it thinly in a circular motion.
- Drizzle a little oil around the edges to make the dosa crispy.
- Cook on low heat until the dosa turns golden and crispy.
- Flip and cook the other side for 1-2 minutes.
- Serve hot with chutney or sambar.
Step 6: Making Uthappam
- Add chopped onions, tomatoes, and green chilies to the batter.
- Pour a thick layer of batter onto the tawa.
- Sprinkle the chopped vegetables on top.
- Drizzle some oil around the edges.
- Cook on low heat until the bottom turns golden and crispy.
- Flip and cook for another 2-3 minutes.
- Serve hot with coconut chutney.
Storage and Meal Planning
- Store the batter in the fridge for up to 4 days.
- Plan your meals using the same batter:
- Day 1: Make soft idlis for breakfast.
- Day 2: Make crispy dosas for lunch or dinner.
- Day 3: Make soft set dosas with sambar and chutney.
- Day 4: Make uthappams with the remaining batter.
Health Benefits of Fermented Millet Batter:
- Improves Digestion: Fermentation breaks down complex nutrients, making them easier to digest.
- Boosts Gut Health: The good bacteria produced during fermentation support gut health.
- Increases Nutrient Absorption: Reduces phytic acid, allowing for better absorption of minerals.
- Rich in Vitamin B12: Fermented foods are a natural source of B12, which is important for energy production and nerve health.
Conclusion:
The Foxtail Millet Dosa and Idli Recipe is a simple, healthy, and gluten-free option for those looking to avoid rice and refined grains. This batter is easy to make, rich in essential nutrients, and can be used to make a variety of South Indian dishes like idlis, dosas, and uthappams.
Prepare this batter in advance, store it in the fridge, and enjoy different meals each day. With the rich nutritional profile of foxtail millet, you can make your meals healthier and more delicious.
Try this recipe and let us know how it turned out for you in the comments below! 😊👍