BM #124 Week 2 Day 1  -

This week I shall highlight some breakfast dishes which are popular at home.

Today's recipe is keeping in view our changing circumstances. I made Foxtail Millet Idli and Foxtail Millet Dosa with the same batter and served it for a meal.

Talking of millets, we are currently able to source foxtail, proso, barnyard, kodo and little millets. Our aim is to rotate each millet every 2-3 days to cover all the amino acids.

Ingredients - 

Foxtail Millet 1 cup (240 ml cup)
Urad Dal 1/2 cup
Fenugreek Seeds 1/2 tsp
Salt as needed

Method Of Preparation -

Wash and soak foxtail millet for about 4-6 hours.

Wash and soak Urad Dal and fenugreek seeds for about 4 hours.

Drain and blend the urad dal - methi seeds mixture into a fine batter adding as little water as needed.

Drain and blend the Foxtail millet into a coarse batter adding as little water as needed.

Combine both the batters, add salt as needed and mix well.

Cover and set aside in a warm place for a few hours for fermentation. [I fermented it for 14 hours].

To make Idli - 

After the batter is fermented,  divide the batter in the Idli plates. Steam for about 15 minutes. Let it cool for 5 minutes and then remove from the moulds.

Serve it with Peanut Chutney or Coconut Chutney and or Sambar for a filling meal.

To make Dosa - 

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle.

Flip onto the other side and allow it to cook for a few seconds. 

Remove and continue with the rest of the batter. 

Serve it hot with a chutney of your choice.


Preparation Time 30 minutes (Soaking, grinding and fermenting time 15-20 hours)
Makes 12 Idlis and 8 dosas
Posted by Harini R on Saturday, July 10, 2021


  1. Suma Gandlur Says:
  2. The recipes you posted this week are surely healthy and this millet based idli and dosa are no exception.

  3. Srivalli Says:
  4. I love both versions Harini and will surely be a keeper! The idlis look so soft and very steamed.

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