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
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