Recipe for Multigrain Idli and Dosai Batter made using 60% whole grains and millets and 40% regular white idli rice. Recipe with video. Multigrain Idli and Dosai Made With Millets, Horsegram & Rice. Healthy Fiber Rich Idli Batter Recipe.
Multi grain Idli and Dosai Batter This is an easy recipe to make and it works wonderfully well. The thing I like about this recipe is the texture of the final idlis. They are soft and lite and perfect for dunking in coconut chutney or sambar. Do try this recipe at home and I am sure this will become a regular at home.
The kind of grains to use I have used: Kollu paruppu – horse gram, kambu – pearl millet and cholam – sorghum millet. You can use any kind of whole grain for this recipe. For example, hand pounded rice, Ragi – finger millet, other types of millet, quinoa etc… I like to keep 60% whole grains and the rest 40% as refined white idli rice. If you have kids at home, try to keep the idlis on the lighter side by adding white / cream based millets like cholam – sorghum and thinai – foxtail millet. If the idlis are darker in colour, they may hesitate to eat. Start with lighter colored millets and slowly you can move to other millets once they are used to.
Adding Idli Rice Many times, I get asked the question whether we can omit the idli rice and use 100% whole grains. My answer is yes and no. When you do it as 100% whole grains and omit the idli rice, it tends to be a little gummy and a little dense. When I am making batter at home, I want to accommodate the needs of everyone. The idli rice just makes idlis lite and gives it a very nice, soft and lite texture. So it’s totally up to you as to whether you want to keep it 100% whole grain or do 60:40 – 60% whole grain and 40% refined white idli rice.
Javvarisi Javvarisi / sabudana is nothing but cooked, processed and dried tapioca. It is an already cooked and dried product. Anything cooked and dried, when rehydrated has an environment conducive for the bacteria to thrive. We add a little ground javvarisi powder to the batter. This batter tends to ferment well and the idlis tend to be really light and soft.
Here are some of the products used in this recipe that may be useful for you. Idli Rice https://amzn.to/3i48pRK Whole White Unpolished Urad Dal https://amzn.to/39EaJKF Rock Salt https://amzn.to/39EaY8x Wet Grinder https://amzn.to/3AHH9ju Idli Cloth https://amzn.to/3zH3Jrc Idli Cloth 2 – https://amzn.to/3AHHYsA Cast Iron Dosai Pan https://amzn.to/39CtWfU
Here is the video of how to make Multi grain Idli and Dosai Batter
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
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.
- Author: Suguna Vinodh
- Prep Time: 24h
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
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.
- Author: Suguna Vinodh
- Prep Time: 24h
Find it online : https://www.kannammacooks.com/multigrain-idli-and-dosai-batter/
Recipe for Tamil style Chicken Salna for parotta made rottu kadai style / street side style. Recipe with video.
Traditionally ground nut oil or Indian sesame oil (gingelly oil) is used for making salna. Be generous with the oil. To give body to the salna a coconut paste is added. While grinding the coconut, peanuts are added along to add another dimension. These days, to make it rich, people also add some cashews and white poppy seeds (khus khus) while grinding the paste. But usually in road side shops, groundnuts are the choice of nuts that is added along with the coconut. Another thing is to grind the paste as smooth as you can. For salna, you want a really smooth gravy. So make sure to take your time to grind the paste as smooth as you can. A heavy duty Indian style mixie does a wonderful job in grinding the paste to your desired consistency.
Salna is usually made to a thin pouring consistency. I like to keep my salna spicy. Adjust the green chillies and the red chilli powder in the recipe according to your family preferences.
This recipe goes well with parotta, chapati and dosai. I am sure this recipe will become a regular at your home.
Here is my other chicken salna recipe that is slightly different in the way it is made. https://www.kannammacooks.com/chicken-salna-madurai-style-recipe/
Here is the recipe to homemade whole-wheat parotta https://www.kannammacooks.com/whole-wheat-parotta-recipe-godhumai-parotta-recipe/ A note on chicken The flavour of the salna comes from the chicken bones. So try to use bony pieces. When it cooks, the bones add a lot of flavour to the salna.
Here are some of the products used in this recipe Le Creuset – https://amzn.to/3BkY3F0 Heavy duty Indian mixie – https://amzn.to/3lmUj0d Indian sesame oil – https://amzn.to/3uNG1sr Cinnamon – https://amzn.to/306gGPj Kalpasi – https://amzn.to/3oCF8lj curry masala powder – https://amzn.to/3uJWXQF
Here is the video of how to make Chicken Salna
Main Ingredients
3 tablespoon Indian sesame oil 3 pieces (1/2 inch) cinnamon 2 pieces bay leaves 1 piece star anise 3 pieces cloves 1 teaspoon kalpasi 2 sprigs curry leaves 1/2 cup sliced onions 2 teaspoon ginger, minced 1.5 tablespoon garlic, minced 1/2 cup tomatoes, sliced 4 green chillies, roughly chopped 1.5 teaspoon salt 1/2 teaspoon turmeric powder 3/4 teaspoon red chilli powder 1 teaspoon curry masala powder 1.5 tablespoon coriander powder 1/2 teaspoon black pepper powder 1/2 teaspoon cumin powder 2 tablespoon mint leaves 2 tablespoon coriander leaves 1 kg chicken – bone in 1.5 cups water 2 teaspoon lime juice
For the masala paste
1/2 cup fresh shredded coconut 2 tablespoon groundnut 2 tablespoon fried gram dal 2 pieces cardamom 1 teaspoon fennel seeds 2 cups water (divided)
Heat sesame oil in a pan. Add in the whole spices and sauté for a few seconds. Add in the curry leaves and the sliced onions. Saute on a medium flame till the onions are soft.
Once the onions are soft, add in the minced ginger and garlic. I use a microplane grater to grate the ginger and a garlic press to mince the garlic. Saute for a minute.
Add in the sliced tomatoes, green chillies and the salt. Saute till the tomatoes are mushy. The oil will start to float when the tomatoes are cooked and almost dry.
Add in the spice powders and sauté for a couple of minutes. Saute on a medium flame.
Now add in the mint and coriander leaves. Do not add a lot. Just add a couple of tablespoons of both. Saute the greens till they are wilted.
Add in the chicken. Saute for a couple of minutes so the masalas coat the chicken. Add in the water and cover the pot with a lid. Cook for 15 minutes on a medium flame.
Grind the coconut, peanuts, gram dal, cardamom and fennel with a cup of water to a smooth paste.
Add in the paste to the pot. Wash the mixie with a cup of water and add back to the pan. Cover the pot with a lid and simmer for 10 more minutes.
Finally add in the lime juice and switch off the flame.
Serve the salna hot with parotta or dosai.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 45m
