Green Gram and Proso Millet Dosa / Idli
Millet and Green gram in combination this batter makes delicious crispy dosas and soft Idlis as well.
Ingredients
- 1 and 1/2 Cup Dehusked split Green gram
- 1 Cup Proso Millet ( Baragu / Panivaragu )
- 3/4 Cup Urad dal
- 2 tsp Fenugreek seeds
- 2 tsp Himalayan Pink salt
- water as required
Instructions
- Wash thoroughly Green gram dal when washing the husks tend to come up you can throw if you wish to or save them up, some might escape but wash and soak them
- Wash the millets throughly with the urad dal and fenugreek seeds.
- Soak all the above ingredients at least for 4 to 5 hours, even though Green gram and urad dal doesn't need long time to soak.
- Grind them all together in a mixie or table top wet grinder to smooth batter consistency using water as needed
- Once done leave it covered in a warm place for it to ferment preferably overnight for 7 to 8 hours depending on the place you live.
- Once Fermented use the batter to make Idli and if you plan to make dosa take some batter in an other container and thin it down to Dosa batter consistency!
- Enjoy and make crispy dosas or Idlis.
Notes
Dosa and Idli batters should be fermented for best results.
Especially Idli batter, Dosa is versatile and is very forgiving! you can make dosa immediately with the batter.
Idli, on the other hand, has to be fermented, I have said earlier the fermentation may take place from 7 to 8 hours to 10 -12 hours! depending on the climatic condition. If living in tropical weather the sun helps quickly in the fermentation process. If you are living like me in a cold country especially in winter you have to look for places where it is very warm like near the heater, boiler room, oven with lights on and sometimes I end up adding a pinch of soda to the batter for it to ferment. Also, you can add a pinch of Eno fruit salt to the batter just before making idlis (after the fermentation process!)