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Millets Batter

In our home, we all love idlis, so I often make idli for breakfast. I even make idli and dosa with different millets and other food grains for a change. Before going to the post. I would like to share with you all, some important information about millets. I see many people who have completely eradicated rice and other food grains from their diet and switched to millets.

Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains. Millets are called as miracle grains or wonder grains. It is a great food for people looking for weight loss, diabetic and cardiac patients. It has a wide range of gluten free benefits and can be used in a variety of different recipes.

Types of Millets

Millets come in different shapes and sizes. We will take a look at some of these different types of millets and their benefits below –

Foxtail Millet (Thinai)

  • Natural source of protein and iron.

  • Very easy digest.

  • Improves immunity.

  • Rich in vitamins.

  • Protects bone and muscle health.

  • Excellent for strengthening the nervous system.

Finger Millet (Ragi)

  • Rich source of calcium.

  • Increases lactation.

  • Good source of protein.

  • Reverts skin aging.

  • Treats anemia.

  • Aids in weight loss.

  • Lowers blood sugar for diabetics patients.

Pearl Millet (Bajira)

  • Banyard Millet (Kuthiravallai)

  • Good source of antioxidants.

  • Helps to decrease high blood pressure.

  • Relieve menstrual cramps.

Little Millet (Samai)

  • Detoxifies the body.

  • High in dietary fibre.

  • Boosts our immune system.

  • Lowers bad cholesterol levels.

  • Provides relief from constipation, bloating and cramps.

Millets batter with all these types of millets which I have mentioned would be a great start for your day to day activity. Each having benefits of their own, combining them all would be nutritious for any fussy eaters. My little munching are eager to eat these idli. They used to say, "Momma, red idli we love it, super heroes eat them and are strong". The batter is brownish red because of the ragi, which add as one of the millet.

Normally, I combine all the four type of millet in equal proportion. This makes it easy each time I make this batter.

 

Preparation Time : 5 mins

Soaking Time : 5 hrs

Grinding Time : 1 hr

Fermenting Time : 12 hrs

Total Time : 18 hrs 5 mins


Ingredients :

Foxtail Millet (Thinai) - 1 cup

Finger Millet (Ragi) - 1cup

Little Millet (Samai) - 1 cup

Barnyard Millet (Kuthravalli) - 1 cup

Urad dal - 1 cup

Fenugreek - 1/2 tsp

Poha ( Flatten rice ) - 1/4 cup

Salt - 2 tbsp.


Method :

  1. Wash the mixed millets and fenugreek until the water runs clear, this may take around 3-4 wash. Soak in enough water to cover and leave aside for 5-6 hours.

  2. Once the millets has been soaking for 3 hours, wash the urad dal and soak. Make sure there’s enough water for it to absorb and fluff – the urad dal requires more water than the millets.

  3. Drain the water from the dal and while draining stock up water. Grind the dal to a fine batter by sprinkling water from the stocked up water now and then. The batter should be smooth. It takes around 40 mins for grinding to a smooth fluffy batter. ( Fluffy batter can be checked by grabbing some batter and dropping in the grinder if sound pops then perfect. My grand-mom used to say we can check the perfect batter by hearing the sounds of stone in the grinder).

  4. While grinding dal in a bowl wash poha and add water .

  5. Transfer the urad dal batter to a large enough container and set aside. You don’t have to wipe the grinder clean of the batter. When you grind millets, it will automatically get cleaned.

  6. In goes the soaked mixed millets and poha next.

  7. When millets grinds, it will absorb the water so test in between and keep adding water as you go, a little at a time. Grind millets to a smooth paste too and this takes me around 20 mins.

  8. Once done, add this to the urad dal batter and top off with some salt. Mix gently so that the millets and dal get combined well.

  9. The consistency should be fluffy and the batter should fall down easily from your spoon as you mix it.

  10. Set aside this batter in a container that is only filled halfway with the batter to allow room for rising during fermentation. Usally, fermentation takes around 6-8 hrs in warmer weather and 12-14 hrs in cold weather.

  11. After fermentation urad dal would have risen to the top leaving the heavier millets batter at the bottom so you need to mix it uniformly before making idlis.

Pour into greased (gingelly oil to grease the idli mould) idli moulds and steam for 10-12 mins for super soft and spongy idlis.


Pictorial :

Your ingredients.

Wash the mixed millets and fenugreek until the water runs clear, this may take around 3-4 wash. Soak in enough water to cover and leave aside for 5-6 hours.

Once the millets has been soaking for 3 hours, wash the urad dal and soak. Make sure there’s enough water for it to absorb and fluff – the urad dal requires more water than the millets.

Drain the water from the dal and while draining stock up water. Grind the dal to a fine batter by sprinkling water from the stocked up water now and then. The batter should be smooth. It takes around 40 mins for grinding to a smooth fluffy batter. ( Fluffy batter can be checked by grabbing some batter and dropping in the grinder if sound pops then perfect. My grand-mom used to say we can check the perfect batter by hearing the sounds of stone in the grinder).

While grinding dal in a bowl wash poha and add water.

When millets grinds, it will absorb the water so test in between and keep adding water as you go, a little at a time. Grind millets to a smooth paste too and this takes me around 20 mins.

Once done, add this to the urad dal batter and top off with some salt. Mix gently so that the millets and dal get combined well. The consistency should be fluffy and the batter should fall down easily from your spoon as you mix it.

Set aside this batter in a container that is only filled halfway with the batter to allow room for rising during fermentation. Usually, fermentation takes around 6-8 hrs in warmer weather and 12-14 hrs in cold weather. After fermentation urad dal would have risen to the top leaving the heavier millets batter at the bottom so you need to mix it uniformly before making idlis.

Pour into greased (gingelly oil to grease the idli mould) idli moulds and steam for 10-12 mins for super soft and spongy idlis.


Notes :

  • The ratio is similar to normal idli batter in the ratio 4:1 of rice and urad dal. Instead of rice millets are replaced.

  • I soak millets 3 hrs before soaking urad dal. As urad dal takes less time to fluff up when compared to rice and millets.

  • Fermentation depends on the place where we are. Normally, for me in Bangalore it takes around 12-14 hrs to ferment.

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