Red Rice Sorghum Idli dosa Batter Mixie Version

No long time soak needed and no idli rice required for this healthy Red Rice Sorghum Idli dosa Batter. With the same batter you can make soft idlis / paniyaram and crispy dosas as well. I mix all the millets in equal proportion with idli rice and grind batter in bulk for 10-15 days. But due to

rationed ingredients now I am experimenting and sharing several instant idli dosa batter varieties. This won’t come in instant since it needs fermentation. Also i have Red Rice based another multi millets based Idli dosa Batter Version do check HERE.

Ingredients

Red Rice – 1.5 Cups

Sorghum / Cholam – 1.5 Cups (I used mix of red and white variety)

Fenugreek Seeds – 1 tsp

Urad dal – 1 Cup (For Mixie Version Refer Notes)

Idli Rice – 1 Cup or Idli Rava – 1 Cup

Salt – As Needed (2 tsp)

Red Rice Sorghum Idli dosa Batter Preparation

• Remove husk from rice and millets before start soaking.
• In a wide bowl add rice, millets and fenugreek seeds.
• Soak them in water for 15 minutes and discard the water.
• Also wash thrice or until you see clean water.
• Now with fresh water let it soak for at least 2 hours.
• Also soak urad dal in a separate container for 1.25 hours.
• 2 hours later even its cleaned and stone removed millets do try to check for stones as shown in the video before grinding/using.
• For that use stainless steel container and slowly filter the millets to other pan.
• If there are stones they stay at the bottom by doing so check the video at the end of the post.
• Once stone with the stone removing process keep aside.
• Now grind the urad dal with enough cold water.
• Grind them at intervals and do not heat the urad dal batter while grinding.
• It has to be grind to very smooth butter like texture and fall as stiff whipped cream like consistency as shown in the video.
• Once done transfer to a stainless steel or glass bowl.

• In the same jar grind the red rice and millets mixture in batches.
• Now pour the ground rice batter to the same urad dal stored bowl.
• Wash idli rava in a bowl and add it to this mixture (no need to soak).
• Add necessary salt and enough water, yes idli rava absorbs water so add water accordingly to the batter.
• In winter weather , place the batter covered with lid in warm place like oven (preheated at 200 F for 5 minutes) or microwave for fermentation and it takes at least 12 hours to ferment.
• In summer it takes 8 hours minimum to ferment.
• After fermentation (8-14 hours) mix the top of the batter gently as shown in video.
• Pour the batter in idli plates greased with oil or ghee.
• Steam them 10-12 minutes in boiling water and let the idlis cool a bit before taking out of the idli plates.
• For idli you need thick batter and dilute a bit while making dosa (refer video).
• Serve soft idlis or Crisp dosa with chutney and Sambar.
• Here I served with Peanut Chutney and Kadala Curry (Black Chana Curry).

Tips and Variations

1. Instead of Red Rice you can use Brown Rice or Brown Basmati Rice, Raw rice or Idli rice or any millets like Samai/Ragi/Kambu/Kuthiraivalli/Thinai as replacement.
2. If using wet grinder 3/4 th cup of Urad Dal is enough for this recipe.
3. Instead of Idli Rava you can use Instant Rice Flour, also do grind the Red rice Milelts mixture to coarse texture as explained in video.
4. If Using Idli rice soak them along with red rice and millets and do grind coarse.
5. Instead of Idli Rava you can use coarse Semolina / Sooji/Rava to this recipe.
6. Do fill 3/4th or less of batter to the pan for fermentation.
7. Either in Winter or Summer , while fermenting do place a large tray underneath so if it overflows it will take care.
8. I use Himalayan Pink Salt for my cooking.
9. Since Sorghum/Cholam foams well i use 3/4th cup urad dal for this recipe (reduced dal version) and it works too.
10. Replace whole grain Jowar millet with instant flour and do add while mixing with idli rava.

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Video Tutorial