Yes, yet another idly and dosa recipe. I wrote this post, all about idly and dosa where I mentioned about the difference rice varieties. This is a no-rice idly/dosa recipe. This dosa is prepared with four short grains namely Fox Tail Millet (Tinai), Barnyard Millet (Kudiraivali), Kodo Millet (Varagu) and Little Millet (Samai). Instead of regular urad dal, I went with the black urad dal and I didn’t remove the husk while washing. This is a fiber and protein filled, nutrient rich idly and dosa.
I mentioned in pongal post regarding this restaurant in Chitlapakkam called Pasumai where they use only short grains. I tried couple of dishes and I didn’t find the taste difference at all. Those made me to try Quinoa and Fox Tail millet pongal. Luckily I was able to find all these millets in the local Indian grocery stores here. Then I wanted to try with idly and dosa. So I started to substitute 2 cups of rice with either of these millets. This time I decided not to use rice at all and instead of 4 cups of rice, I went with 1 cup of these millets and 1 cup of black urad dal.
The main thing that fascinated me about these millets is their nutrients per 100gms Look at their protein and fiber content. No wonder they are called as Gods Own Crops.
Nutrient Source : http://www.milletindia.org/
| Crop / Nutrient | Protein(g) | Fiber(g) | Minerals(g) | Iron(mg) | Image |
| Foxtail millet | 12.3 | 8 | 3.3 | 2.8 |  |
| Barnyard millet | 11.2 | 10.1 | 4.4 | 15.2 |  |
| Kodo millet | 8.3 | 9 | 2.6 | 0.5 |  |
| Little millet | 7.7 | 7.6 | 1.5 | 9.3 |  |
Ingredients:
- Tenai / Fox Tail Millet – 1 cup
- Kudiraivali / Barnyard Millet – 1 cup
- Saamai / Little Millet – 1 cup
- Varagu / Kodo Millet – 1 cup
- Black Urad dal – 1 cup
- Vendiyam – 1 tbsp
- Water for soaking
- Salt as required.
Steps:
- Soak these in water for 4 to 5 hrs and grind them.
- Add the salt and let it ferment. That’s is the batter is ready.
- I use same batter for both idly and dosa. For dosa I add water to make the consistency thinner.
- Tenai / Fox Tail Millet - 1 cup
- Kudiraivali / Barnyard Millet - 1 cup
- Saamai / Little Millet - 1 cup
- Varagu / Kodo Millet - 1 cup
- Black Urad dal - 1 cup
- Vendiyam - 1 tbsp
- Water for soaking
- Salt as required.
- Soak these in water for 4 to 5 hrs and grind them.
- Add the salt and let it ferment. That’s is the batter is ready.
- I use same batter for both idly and dosa. For dosa I add water to make the consistency thinner.
- If you don't only two of these millets lets fox tail is easily available in amazon too. So you can add 1 cup of fox tail and 1 cup of quinoa and 2 cups of rice.
Wish to highlight the fact that these are referred as Millets and not Short Grains. Glad to know that you find these millets in Bay Area.
Yeah these are millets. I just translated siru dhaniyangal to short grains. Thanks for the correct. Will update. Yes, pretty much all the groceries carry these millets here.
I wish I had access to those millets. I love the millets we get here.
Where you are Harini? You can find foxtailmillet in amazon also.
These look delicious!
Thanks a lot Salma
This is simply awesome Sri :) I have not tried kudaravali and Varagu, should try soon :) How did you find them in US of A? I have tough time locating them in Bangalore only..
Thanks GB.. Bay Area is one mini India yaar. Luckily I pretty much get every thing here.
i love idli and dosa but i only eat when i go out or at my friends..i would love to learn how to make these dishes at home because it is sooo delicious and wholesome!!!
Thanks a lot Divya