16 May 2018

Kuthiraivali Idli

Millets are a storehouse of health and nutrients. All the different varieties of millets are packed with goodness. Kuthiraivali also called as Barnyard millet is a rich source of iron and fibre, low in calories and has a low glycemic index making it suitable for diabetic patients.

Kuthiraivali Idli

I sometimes add some millets to my idli batter, this time I decided to make an full millet idli/dosa. My previous experience of millet idli is not good. I used to get hard idlis which was not palatable. This time I got some nice soft idlis for the first two days after grinding the batter and then I switched to making dosa. Although the idlis were not as soft and fluffy as my usual idlis made with rice, this idli was quite good and above my expectation. Do follow the steps to make a good idli batter.

Kuthiraivali Dosa

Soaking time 8 hours | Grinding time 40 mins

  • Kuthiraivali - 4 cups
  • Urad dal - 1 cup
  • Aval - 1 cup
  • Fenugreek seeds - 2 tsp
  • Sago (Javarisi) - 1/2 cup
  • Rock salt - 2 tbsp (or to taste)
Kuthiraivali Idli

1. Soaking Wash the kuthiravail and urad dal and soak them together with aval and javarisi in 6 cups of water. Soak the fenugreek seeds separately with little water. Soak them all for about 8 hours. Do not discard the water used for soaking. Use this 6 cups of water for grinding. You might need a little more or less water depending on the quality/brand of kuthiravail and dal.

2. Start the grinder and add the soaked fenugreek seeds to the grinder first and add half cup of water and grind till the fenugreek seeds are smooth.

3. Next add the soaked kuthiravail, dal, aval and javarisi little by little. Take the water used for soaking kuthiravail and dal and add little by little. Do not add all the water in the beginning. Add little by little ensuring the grinder is grinding the batter easily without strain. You can add cold water too.
4. Grind this mixture for about 40 minutes or until the batter is soft and smooth.

5. Remove to a large vessel.  Add rock salt and mix it well with the batter.

7. Cover and let it ferment in a warm place for 8 hours by the end of which the batter would have almost doubled.

Kuthiraivali Idli

How to make idlis
1. Grease the idli moulds with some oil. You can place a damp muslin cloth too on the moulds.

2. Add some water to the steamer and keep it on high flame to get the water boiling.
3. Gently scoop off the batter from the top and add it to the idli moulds. 

4. While stacking the idli plates, make sure the small vents (holes) in the idli plates are alternating and not one on top of the other.
5. When the water is boiling, slightly reduce the flame and place the moulds inside the steamer and close the lid.

6. Steam for 8-12 minutes only. Once done, open the steamer and insert a fork or knife. If it comes out without any batter sticking to it, then the idlis are done.
7. Switch off the flame. Do not remove the plates immediately. Keep the steamer closed for 5 minutes.

8. Then remove the idli plates and set aside for 5 minutes. If you remove the idlis immediately, the idlis will stick. 
9. Dip a spoon or knife in water and just slide around the idli, it will come out easily.

You can make soft idlis for 2 days and then make dosa on day 3 and 4. You can also start making dosa from day 2. Then make uthapam on day 3-4 and panniyaram on day 5. This is how I finish my dosa batter.

Kuthiraivali Dosa

How to make Dosa
To make dosa, the batter should be of thinner consistency than the idli batter. It should be of a pouring consistency. Add little water to thin out the batter and then make the dosa. 

1. Add 3 drops of oil to the dosa tawa and spread it well.
2. Add a ladle full of dosa batter on the tawa and spread it in circular motion.

3. Add a tsp oil around the edges of the dosa.
4. Wait for 2 minutes until the dosa cooks and starts browning and the edges starts to release.

5. Slowly release the dosa around the edges and flip it over. Cook for another minute and remove from flame.
6. If you cover and cook the dosa, then you need not flip the dosa. It gets cooked on both sides.

1. While fermenting, the batter will not rise as much as a rice batter does.
2. Follow the procedure to get soft idlis.

Until next time,
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