Multigrain Batter
Batters
One of my proudest innovations, my multigrain batter is chock full of vitamins and minerals. More than 80% is made up of ragi, jowar, bajra – the big 3 millets, and horsegram, the mighty bean. It is a wholesome batter, using all three parts of the kernel – bran, germ and endosperm, making it naturally healthier and fibre-rich, while ensuring essential nutrients are not lost to processing.
I make a fresh batch of this batter every day without any preservatives. You’ll need to refrigerate at all times and use it within three days. You can also store it in the freezer for up to three months. Make idlis, dosas, dhoklas, and become the toast of Mumbai town while you’re at it.
Ingredients
Ragi (Finger millet)
Renowned for its nutritional value, ragi has amino acids, vitamins and fibre. It is rich in calcium and iron and has a cooling effect on the body.
Jowar (Sorghum)
A treasure trove of nutrients such as calcium, fibre, iron, phosphorus, thiamin, and protein. It improves digestion and boosts the immune system.
Bajra (Pearl millet)
An effective remedy for stomach problems, Bajra also has phytic acid and niacin that lower cholesterol. It has a very low glycemic index and is an effective control for blood sugar.
Horsegram
Widely used in Ayurveda to treat health disorders, this bean has astringent and diuretic properties. It lowers cholesterol levels helps with menstrual problems.
Brown rice
A fibre-rich seed, brown rice aids digestion, supports blood sugar regulation, and works to lower cholesterol
Maize
Packed with proteins, lipids, antioxidants, vitamins and nutrients. It has high fibre content, increases blood circulation and promotes tissue regeneration
Urad dal (Split black gram)
A source of protein, urad dal also comes loaded with fats and carbohydrates. Full of Vitamin B, it is also good for women’s health as it has folic acid, iron and calcium.
Fenugreek seeds
Great for the hair and heart, fenugreek seeds are a good source of protein, magnesium, copper and manganese, dietary fibre and iron.
Salt
One of the four essentials of good cooking, salt has many essential nutrients and minerals that are valuable for healthy functioning of the body.
Instructions
Bring the batter to room temperature and stir it well before making your idlis or dosas. It’s mildly salted so give it a taste before you add more. If the batter is too thick, I thin it down with a little water for dosas and uttapams. Cook the dosa on both sides for extra crispy goodness. For fluffy idlis steam on high flame for 5 minutes. Let them cool down a bit and scoop them out gently with a spoon. You can also add finely grated beetroot, carrot, chopped spinach and coriander for crisper, tastier dosas and idlis.
For bragging rights, share a picture of your crisp dosas and fluffy idlis on Instagram and Facebook. Extra points if you’re in the photo too. Don’t forget to tag @attagirlindia
Goes well with Masala Aloo
Method
Heat oil in a pan. Add mustard seeds, urad dal and red chilli. When the mustard seeds splutter, add curry leaves and cook for 30 seconds. Add onion and green chillies and cook for another minute. Add ½ cup of water to the mixture and bring it to a boil. Now add the boiled potatoes and turmeric and stir occasionally while it cooks for about a minute.
Garnish with chopped coriander and serve with hot, crisp dosas, sambhar and coconut chutney.
Give yourself a well-deserved pat on the back.
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