Instant Millet Premix for 3 South Indian Dishes

Instant Millet Premix - a ready-to-use mixture primarily prepared with millet and urad dal and the same premix can be used to make nutritious dosa, uttapam and paddu/paniyaram instantly without soaking or grinding. It is a gluten-free, nut-free and dairy-free recipe.

Prep Time3

Total Time3

Course: Breakfast

Cuisine: Indian

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings: big ziplock bag

Calories: 3407kcal

Author: Geetha

Equipment

1 Mixer Grinder
2 Baking Trays/Big Plates
Ziplock Bags
1 Dosa Tava
1 Mixing Bowl/Steel Pot
1 Ladle
1 Turner Spatula/Dosa Turner
1 Paniyaram pan
1 Wooden Skewer

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

For Instant Millet Premix

3 Cups Foxtail Millet
1 Cups Urad Dal
1 Teaspoon Fenugreek Seeds
¼ Cup Poha/ Flattened Rice
¼ Cup Sabudana/Tapioca Pearls/Sago

To Prepare Dosa

1 Cup Instant Millet Premix
¾-1 Cup Water adjust to get right consistency
Salt as required
Oil

To Prepare Onion Masala

1.5 Teaspoons Oil
¼ Teaspoon Mustard
½ Teaspoon Chana Dal
½ Teaspoon Urad Dal
1 medium Onion peel and chop finely
2-3 Green Chillies wash and chop finely
handful Coriander Leaves wash and chop finely

For Uttapam

1 Cup Instant Millet Premix
Water adjust to get right consistency
Salt as required
1 Teaspoon Oil

For Appe/Paniyaram

1 Cup Instant Millet Premix
¾-1 Cup Water adjust to get right consistency
Salt as required
½ teaspoon Eno Fruit Salt
1 Teaspoon Oil

Get Recipe Ingredients

Instructions

To Prepare Instant Millet Premix

Place the millets in a large bowl or pot and rinse them thoroughly under cold running water 3 to 4 times, or until the water runs clear.
3 Cups Foxtail Millet
Next, add the fenugreek seeds, fill with enough water, and allow them to soak for at least 6 hours or overnight.
1 Teaspoon Fenugreek Seeds
Put the urad dal in a bowl and rinse it 2-3 times until the water is clear.
1 Cups Urad Dal
Then, soak the dal in enough water for an hour.
After 6 hours, drain the water from the millets by transferring them to a strainer. Let them rest for a few minutes to remove any remaining water.
Meanwhile, place a muslin cloth on a large tray or plate.
Transfer the drained millets onto the prepared tray/plate.
Use a spoon to spread the millets evenly over the cloth.
Leave them for an hour to let the cloth absorb the moisture from the millets.
Drain the water from the urad dal and let it sit in a strainer for a few minutes to remove any excess water.
In the meantime, line a large tray or plate with a muslin cloth.
Transfer the urad dal from the strainer onto the prepared tray/plate.
Rinse the tapioca pearls and add them to the tray.
¼ Cup Sabudana/Tapioca Pearls/Sago
Use a spoon to spread the dal and tapioca pearls evenly.
Let the tray sit for an hour to allow the cloth to absorb as much moisture as possible.
After an hour, lift the cloth to move the millet onto the tray, then remove the cloth from the tray.
Evenly spread the millet across the tray.
Carefully lift the cloth to transfer the urad dal onto the tray, then remove the cloth.
Spread the dal evenly across the tray.
Place both trays outside to sun-dry for one or two days until fully dried.
Place the dried millet and urad dal into a grinder jar.
Add the flattened rice and grind everything into a fine powder in batches.
¼ Cup Poha/ Flattened Rice
Transfer the ground millet powder to a clean tray, spread it with a spoon, and allow it to cool completely.
Once the millet powder has cooled completely, transfer it to a ziplock bag, seal it tightly, and store it in the fridge.

To Prepare Dosa

Mix the millet premix with water and salt to make dosa, then whisk well to form a smooth dosa batter.
1 Cup Instant Millet Premix, ¾-1 Cup Water, Salt
Heat the dosa pan and grease it with oil.
Once the pan is hot, pour a ladleful of batter and spread it in a circular motion with the back of the ladle.
Drizzle a little oil around the dosa and cook until the base is crispy and light brown.
Oil
Loosen the dosa from the edges, gently fold and place it on the plate.
Serve dosa with any accompaniment of your choice.

To Prepare Onion Mixture

Heat oil in a pan over medium heat.
1.5 Teaspoons Oil
Once the oil is hot, add mustard, chana dal and urad dal.
¼ Teaspoon Mustard, ½ Teaspoon Chana Dal, ½ Teaspoon Urad Dal
Stir and cook until dal turns golden colour.
Now add green chillies, coriander leaves and stir well.
2-3 Green Chillies, handful Coriander Leaves
Add onion and cook until it turns translucent.
1 medium Onion
Switch the heat off and set the pan aside.

To Prepare Uttapam

Place millet premix in a container. Add water gradually and whisk until you get lump-free smooth batter.
1 Cup Instant Millet Premix, Water
Now add the cooked onion mixture, salt and mix well.
Salt
Heat the dosa pan and grease it with oil.
1 Teaspoon Oil
Pour a ladleful of batter and spread a little in a circular motion. Spread oil over uttapam.
1 Teaspoon Oil
Cover the uttapam with a lid and cook over medium heat for a minute until the base turns golden.
Take the lid off the pan and gently loosen the edges of the uttapam.
Flip it and cook the other side for half a minute.

To Prepare Appe/Paniyaram

First, prepare batter by combining premix with water in a container. Whisk until you get a smooth batter.
1 Cup Instant Millet Premix, ¾-1 Cup Water
Now add the cooked onion mixture used for utappam, salt and mix well.
Salt, 1 Teaspoon Oil
Place a pinch of eno fruit salt in a ladle, add a little water, swirl to combine and
½ teaspoon Eno Fruit Salt
Grease the cavities of appe pan (paniyaram pan) with oil.
Pour the batter into every cavity and drop 2-3 drops of oil in each cavity.
Cover the on with a lid and cook over medium heat for a minute or until the base turns golden brown.
Take the lid off the pan, using a skewer gently flip appe and cook the other side for a minute or two.
Take the appe out of the pan and place them in a plate or bowl.
Serve appe/paniyaram with chutney or any other side dish of your choice.

Notes

Eno Fruit Salt: Eno is essential as it serves as a leavening agent, helping the non-fermented batter rise and puff up while cooking appe/paniyaram.

Dry Millets and Dal: Ensure millets and dal are thoroughly sun-dried or air-dried, as any remaining moisture can lead to fungal contamination and shorten the premix's shelf life.

Grind in Batches: Avoid overloading the mixer jar; instead, grind the dried millet and dal in small batches based on the jar's capacity.

Cool Millet Powder: Spread the freshly ground powder on a clean, dry tray and let it cool completely before transferring it to a ziplock bag for storage. This helps prevent condensation inside the ziplock bag which could lead to moisture buildup and spoilage.

Large Quantities: If you're making a large quantity, consider having the prepared millet and dal mixture milled at a local grain mill, if accessible.

Nutrition