Barnyard Millet Idli & Dosa – South Indian

Step 1: Soak the Grains and Lentils

In a large bowl, take 2 cups of barnyard millet. Rinse it thoroughly with water and drain. Add 1 tsp of methi seeds and enough water to soak for 5-6 hours. In separate bowls, soak 1 cup of urad dal and 1/4 cup of sabudana in water for the same duration (5-6 hours).

Step 2: Grind the Batters

After soaking, drain the water from all ingredients. First, add the soaked millet and fenugreek seeds to a blender with a little fresh water and grind to a smooth batter. Pour this batter into a large pot, like an Instant Pot inner pot. Next, add the soaked urad dal and sabudana to the blender with a little water and grind to a very smooth, fluffy paste.

Step 3: Combine and Ferment the Batter

Pour the ground urad dal and sabudana paste into the same pot with the millet batter. Mix both batters together thoroughly with a spatula or clean hands. Cover the pot and place it in a warm spot to ferment for 10 hours. Using an Instant Pot on the 'Yogurt' setting can aid fermentation.

Step 4: Prepare the Batter for Cooking

After 10 hours, the batter will have risen and fermented. Add salt to taste and mix gently, being careful not to deflate the batter too much. The millet batter is now ready to make idlis and dosas.

Step 5: Steam the Idlis

Grease the idli molds. Pour the batter into each mold, filling them about 3/4 full. Place the idli stand inside an Instant Pot or steamer with some water at the bottom. Close the lid, set the valve to the sealing position, and select the 'Steam' mode. Steam for 10-12 minutes.

Step 6: Serve the Idlis and Dosas

Once steaming is complete, allow the pressure to release naturally for a few minutes before opening the lid. Carefully remove the idlis from the molds. Serve the hot, fluffy millet idlis and crispy dosas with sambar or chutney.

• Using an Instant Pot on the yogurt setting can help maintain a consistent temperature for fermentation, especially in colder climates.

• Ensure the urad dal and sabudana are blended to a very smooth and fluffy paste for soft idlis.

• Do not overmix the batter after fermentation; mix gently to retain the air pockets.

• The same batter can be used to make crispy dosas by thinning it slightly with water.

• Add finely chopped vegetables like carrots, onions, or cilantro to the batter for vegetable idlis.