Authentic Mixed Millet & Urad Dal Idli Dosa Recipe – Gluten-Free

Last Updated on 2 months by Neha Deshmukh

Authentic Mixed Millet & Urad Dal Idli Dosa Recipe – Gluten-Free

Hey everyone! I’m so excited to share this recipe with you – it’s a family favorite and something I’ve been perfecting for years. We all love a good idli and dosa, but I wanted to create a version that’s packed with nutrition and a little different from the usual. This mixed millet and urad dal recipe is just that! It’s naturally gluten-free, incredibly flavorful, and surprisingly easy to make. Let’s get started, shall we?

Why You’ll Love This Recipe

This isn’t just another idli dosa recipe. It’s a celebration of traditional Indian grains and a step towards healthier eating. The combination of millets and urad dal creates a wonderfully textured batter that yields soft, fluffy idlis and crispy, golden dosas. Plus, it’s a fantastic way to incorporate more millets into your diet – something I’ve been trying to do more of lately!

Ingredients

Here’s what you’ll need to make this deliciousness:

• 200 ml Kollu Paruppu (Horsegram)
• 200 ml Kambu (Pearl Millet)
• 200 ml Cholam (Sorghum Millet)
• 400 ml Idli Rice
• 200 ml Whole Unpolished Urad Dal
• 100 ml Javvarisi (Tapioca)
• 2 tablespoon Salt
• 900 ml Water (plus extra for grinding and diluting)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Kollu Paruppu (Horsegram) – Health Benefits & Flavor Profile

Kollu paruppu, or horsegram, is a nutritional powerhouse! It’s packed with protein and iron. It has a slightly earthy flavor that adds a lovely depth to the idli and dosa.

Kambu (Pearl Millet) & Cholam (Sorghum Millet) – Regional Variations & Nutritional Value

Kambu and cholam are staples in South Indian cuisine, especially in rural areas. They’re both incredibly nutritious, rich in fiber, and have a slightly nutty taste. You’ll find regional variations in how these are used, but they work beautifully together in this recipe.

Javvarisi (Tapioca) – Its Role in Texture

Javvarisi, or tapioca, is the secret to that perfect soft texture. It helps bind the batter and gives the idlis a lovely springiness. Don’t skip this one!

Urad Dal – Choosing the Right Quality

Using good quality, whole unpolished urad dal is key. It should be white and plump. This is what gives the idli and dosa their characteristic fluffiness and slight tang.

Step-By-Step Instructions

Alright, let’s get cooking! This recipe does require some planning ahead, as it involves soaking and fermentation.

1. First, soak the urad dal for at least 4 hours, or even overnight.
2. In a separate bowl, soak the kollu paruppu, kambu, cholam, and idli rice together for 4 hours as well.
3. Now for the grinding! Grind the urad dal with 300ml of water in intervals using a wet grinder until you get a fluffy, smooth batter. Transfer this to a large bowl.
4. Next, grind the soaked millets, grains, and rice with 600-700ml of water and the javvarisi until you have a smooth batter. Add this to the urad dal mixture.
5. Add the salt and mix everything really well. This is where the magic starts!
6. Cover the bowl and let it ferment for 6-12 hours, depending on the temperature. Warmer temperatures will speed up fermentation. You’ll know it’s ready when the batter has risen and is light and airy.
7. For Idli: Grease your idli plates and pour the batter into them. Steam for 6-7 minutes. Gently unmold using a little water.
8. For Dosa: Dilute the batter with a little water to achieve a pouring consistency. Heat a griddle and cook the dosa until golden brown, flipping once.

Expert Tips

A few little things that can make a big difference:

• Always use a wet grinder if you can. It gives the best texture.
• Don’t overgrind the batter, or it can become sticky.
• Fermentation is crucial! Be patient and let the batter rise properly.

Variations

I love experimenting with this recipe! Here are a few ideas:

• Spicy Idli/Dosa: Add a pinch of red chili powder or finely chopped green chilies to the batter. My friend, Priya, swears by this!
• Herb Infused: Mix in some finely chopped coriander or curry leaves for a fresh flavor.
• Vegetable Dosa: Add grated carrots, onions, or potatoes to the dosa batter for a veggie boost.

Vegan Adaptation

This recipe is already naturally vegan! No changes needed.

Gluten-Free Confirmation

Yes! This recipe is 100% gluten-free, making it a great option for those with gluten sensitivities.

Spice Level – Adjusting for Palate

This recipe is mild. Feel free to adjust the spice level by adding more chili powder or green chilies.

Festival Adaptations – Pongal & Special Occasions

This idli dosa is perfect for festive occasions like Pongal! It’s a traditional and wholesome dish that everyone will enjoy.

Serving Suggestions

Serve your idlis with sambar, chutney (coconut, tomato, or mint are all great!), and a sprinkle of podi (gunpowder). Dosas are delicious with the same accompaniments, or even a simple dollop of ghee.

Storage Instructions

You can store the fermented batter in the refrigerator for up to 3 days. The idlis and dosas can also be refrigerated and reheated.

FAQs

Let’s answer some common questions:

What is the ideal consistency for the idli and dosa batter?

The idli batter should be thick and fluffy, while the dosa batter should be pourable. Add water gradually to adjust the consistency.

Can I use a blender instead of a wet grinder? What adjustments should I make?

You can, but the texture might not be as good. Grind in batches and add more water if needed.

How do I adjust fermentation time based on the weather?

In warmer weather, fermentation will be faster (6-8 hours). In colder weather, it might take up to 12 hours or even longer.

What are the health benefits of using mixed millets in this recipe?

Millets are rich in fiber, protein, and essential minerals. They’re a great alternative to rice and wheat.

Can I substitute any of the millets with other varieties?

Yes, you can! You can substitute with ragi (finger millet) or varagu (little millet).

How can I prevent the idlis from becoming sticky?

Make sure the batter is fermented properly and don’t overcook the idlis. Also, grease the idli plates well.

Enjoy making (and eating!) this delicious and healthy mixed millet idli dosa. I hope it becomes a favorite in your home too! Let me know how it turns out in the comments below.