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Red Rice Millets Idli Dosa Batter Video Recipe

Learn to make Red Rice Millets Idli dosai Maavu !

Course: Breakfast, Main Course
Cuisine: Indian
Author: Sangeetha Priya
  • White or Red Cholam / Sorghum / Jowar - 1 Cup
  • Thinai / Foxtail Millet - 1 Cup
  • Samai / Samo / Little Millet - 1 Cup
  • Red Rice /Brown Rice - 2 Cups
  • Kuthirai Valli / Barnyard Millet - 1 Cup
  • Idli Rice - 2 Cups
  • Whole Urad Dal / Gota - 1.75 Cups
  • Fenugreek Seeds - 1.5 Tbsp
  • Water and Salt - As Needed
  1. Soak all the millets in a bowl with necessary water.
  2. After 15 minutes do remove the stones as shown in the video, discard those water, wash two or three times and allow to soak.
  3. Wash and Soak the rice varieties separately.
  4. After 3 hours of millets and rice soak, do wash and soak urad dal and fenugreek in a separate bowl.
  5. 1 hour later start grinding the millets and rice combo.
  6. What I do is , the rice and millets are 8 cups in total. so i add 6 cups in first batch and in the second batch 2 cups of remaining rice millet mixture goes with urad dal mixture.
  7. Once they soaked up everything increases in volume just explaining how I do usually.
  8. Grind the rice and millet mixture ie 1st batch to coarse texture and not so fine (35 - 40 minutes in grinder).
  9. For the second batch add the remaining soaked millets and rice mixture first, after 5 minutes add the dal and fenugreek mixture.
  10. Grind this batch to very smooth texture say 45- 50 minutes in grinder.
  11. Add salt and mix all the ground batter evenly, you can split it in 2 or 3 bowl as needed (yes need enough room to ferment).
  12. Cover the batter and allow it to ferment in warm place for 6 to 8 hours and in winter maximum 12 hours but not more than that.
  13. You can use Instant Pot to ferment this batter.
  14. Later make Idli or Dosa or Paniyaram / Appe as desired and serve like shown here with Sambar dolloped with ghee and chutneys (Curry Leaves and Peanut Chutney) .
  15. Store the remaining batter in refrigerator for up to 7 days.
Recipe Notes
  1. Feel free to use available millets in your pantry and you can halve the recipe.
  2. The batter no need to be so thick while grinding and before making idlis, do dilute to the right consistency.
  3. For dosas do add little more water than idli batter.
  4. Also you can soak them first and then remove stones before grinding.
  5. You can add whole ragi or ragi flour to the ground batter.
  6. Kambu , Varagu , Pani Varagu anything works here.
  7. Instead of Red Rice use Brown Rice or Kavuni Rice (black rice), mine is Red Kavuni Rice.
  8. If you like to grind this in mixer/mixie then soak rice and millets for 2 more hours.