About The Recipe:

Kuthiraivali Idli Dosai Maavu | Barnyard Millet Idli Dosai Batter | Siru Thaniyam Special | Healthy Breakfast Tiffin And Dinner - Usually the Idly Dosai batter is made from the raw rice, boiled rice, urad dal and fenugreek, But for the kuthiraivali idly dosai batter, I have used only kuthiraivali arisi with urad dal and fenugreek. Kuthiraivali | barnyard millet have more nutrition value than the usual rice. Good for diabetes. Today learn how to make the kuthiraivali idly dosai batter preparation, fermentation and idly dosai making process. Follow the recipe as below...

Recipe : Kuthiraivali Idli Dosai Maavu | Barnyard Millet Idli Dosai Batter | Siru Thaniyam Prep Time: 2 hours (soak) + 25mins (grind) + 8hours (ferment) Recipe Cuisine: South Indian Recipe Category: Breakfast, Dinner

Ingredients :

Kuthiraivali Arisi | Barnyard Millet - 2 cup

Ulundu | Urad Dal - 1\2 cup

Vendayam | Fenugreek - 1 tsp

Salt - as required

Method :

Soak the kuthiraivali arisi and urad dal-fenugreek separately in a bowl with enough water for about 2hours.

To make the batter, drain the soaked urad dal and fenugreek. Using wet grinder, grind into fine paste with half cup of water for about 15 to 20mins. Keep aside.

Then drained kuthiraivali arisi and grind into little fine paste with a cup of water (+ or -) for about 10mins.

Then add in the required salt and urad dal-fenugreek batter, grind until combined.

Transfer the ground batter in to a bowl and set aside to ferment for 8 to 10 hours (use large bowl to ferment).

After ferment, the batter will rise well and you can see tiny bubbles. To make the idly or dosai, stir the batter and use.

Step By Step Images:

Soak the kuthiraivali arisi in a bowl with enough water for about 2hours. Separately soak the urad dal and fenugreek for about 2hours.

To make the batter, drain the water from soaked urad dal and fenugreek, using wet grinder, grind into fine paste with half cup of water for about 15 to 20mins.

Keep aside the ground batter. Then drain kuthiraivali arisi and grind into little fine paste with a cup of water (+ or -) for about 10mins.

Then add in the required salt

and add the urad dal-fenugreek batter, grind until all combined.

Transfer the ground batter in to a bowl. Set aside to ferment for 8 to 10 hours (use large bowl to ferment). After ferment, the batter will rise well and you can see tiny bubbles.

Stir the batter little and use. To make the idli's, fill the idli moulds with required batter.

Boil 1 and 1/2 cup of water in the idly pan. Arrange the idli moulds, cook for 15mins over medium flame. Serve hot.

To make the dosai, heat the iron tawa, pour a ladle full of batter in the center, spread into circle, add one teaspoon of oil, cook on high flame, when the side turns crispy means, lower the flame, flip the dosai and cook. Serve hot.

Serving Suggestion: Serve the kuthiraivali idli dosai with the sambar, coconut chutney, mint chutney and tomato chutney Page: Collection Of Breakfast | Tiffin | Dinner Recipes. Variation: Similarly you can try with thinai, samai, ragi or any millets. If you like this recipe: You will like this thinai idli and dosai recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook

By Kalais