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Millets are becoming popular nowadays, and people are choosing them as a gluten-free and healthy substitute for traditional grains. They are a great option for anyone who wants to add more nutrient-dense foods to their diet because of their high fibre, vitamins, and mineral content. Among the many varieties of millets that are available, ragi, bajra, kodo, and barnyard are some popular choices, each adding distinct flavours and health benefits to your meals.
People can easily incorporate this adaptable grain into their diet because it functions perfectly as a batter for preparing traditional Indian foods such as dosas and idlis. The consistency of millet batter becomes smooth without any lumps when processed through a wet grinder because this ensures proper texture in your final dishes. By following some essential tips in this guide, you can effortlessly make some perfect smooth and silky batter with Usha's wet grinder.
Barnyard Millet Idli-Dosa Batter
Due to its high fibre content and low glycaemic index, barnyard millet makes a great base for dosas and idlis. For four to six hours, soak the urad dal and grain separately. For best results, the millet to dal ratio should be 3:1. Add them to the Usha's wet grinder after draining the water. Add extra water to make grinding easier, then grind until the batter is smooth and fluffy. After that, add salt to taste, and let the batter ferment for eight to ten hours or overnight.
Mixed Millet Idli-Dosa Batter
Combine different millets, such as pearl, foxtail, and barnyard, to make a nutrient-rich batter. Soak each millet, urad dal, and a teaspoon of fenugreek seeds separately for 4–6 hours to create this batter. After draining the water, use your Usha's wet grinder to grind the soaked components until they are smooth. Then, leave it for fermentation.
Ragi Idli-Dosa Batter
Ragi, also referred to as finger millet, is a great addition to your diet because it is high in calcium and iron. Soak 1 cup of ragi and ¼ cup of urad dal separately for 4–6 hours to make the batter. Once soaked, grind them with enough water to create a smooth but not too runny batter. The ragi batter produces crispy, earthy-flavored dosas and soft, nutrient-dense idlis.
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Kodo Millet Idli-Dosa Batter
Kodo millet is high in fibre and minerals; also, it is light and easy to digest. For best results, soak the grains with urad dal and a teaspoon of fenugreek seeds. You can also add a small portion of poha to enhance the texture. Drain the grains after soaking, then add them to the grinder. To get a thick and smooth batter, add water a little at a time while grinding. Put the ground batter in a container, and then cover it to ferment.
Little Millet Idli-Dosa Batter
Little millet, also known as Kutki, is a good source of fibre, vitamins, and minerals. Start by soaking a teaspoon of fenugreek seeds, half a cup of urad dal, and one cup of grain in water for six to eight hours. Drain the water after soaking, then add the ingredients to your wet grinder. Use enough water in the blender before processing the mixture until it reaches a thick yet smooth consistency. Pour the blended mixture into a bowl, cover the container and let it ferment at a warm spot.
