Millet Dosa, Idli & Uttapam

• Soak little millet, urad dal, methi dana for 4-5 hours
• Ferment batter for overnight

Nutrition values are AI-estimated based on ingredients.

• 1 cup little millet
• 1/4 cup urad dal
• 1/4 teaspoon methi dana
• Water
• Salt to taste
• Oil
• Chopped red onion
• Chopped red tomato
• Chopped green herbs

1. 1Wash little millet, urad dal, and methi dana thoroughly with water, draining and refilling several times.
2. 2After soaking and fermenting, transfer the soaked ingredients to a blender with water and grind into a smooth, thick batter.
3. 3Gently stir the fermented batter, then transfer a portion to a separate bowl.
4. 4Add salt to the batter portion and mix well, then add a small amount of water to adjust consistency for idlis and dosas.
5. 5To prepare Millet Dosa, heat a tawa, sprinkle and wipe clean with water, then pour a ladleful of batter and spread thinly in a circular motion.
6. 6Drizzle oil around the edges of the dosa, cook until golden brown and crispy, then fold in half.
7. 7To prepare Millet Idli, lightly grease idli molds, pour a ladleful of adjusted batter into each depression, and steam until cooked through and fluffy.
8. 8To prepare Millet Uttapam, heat a tawa, pour a ladleful of adjusted batter and spread into a thicker, smaller circle.
9. 9Generously sprinkle chopped red onions, chopped red tomatoes, and chopped green herbs over the uttapam, pressing them gently into the batter.
10. 10Drizzle oil around the edges and over the toppings, then cook on one side until golden, flip, and cook the other side until golden brown.

These instructions are our analysis of the original video. Watch on YouTube →