When we think of millets, we often picture them as whole grains cooked into porridge or upma. But transforming millets into soft, fluffy idlis or crispy dosas is more than just a tasty twist — it’s a nutritional upgrade.
1. Why We Soak Millets
Soaking softens the grains, making them easier to grind and digest. More importantly, it helps reduce anti-nutrients like phytic acid, which can block mineral absorption. This means your body can absorb more iron, calcium, and zinc from your food.
2. The Grinding Process
Grinding millets with lentils turns them into a smooth batter that’s easier on the stomach. When combined with urad dal (black gram), it adds a protein boost, improving the amino acid profile — a must for vegetarians.
3. Fermentation – The Magic Step
Leaving the batter to ferment overnight works like nature’s own probiotic factory. Beneficial bacteria multiply, producing:
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B vitamins (especially B12 in trace amounts)
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Lactic acid, which improves gut health
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A natural rise in batter, giving idlis their fluff and dosas their crisp
Fermentation also breaks down complex starches, making them gentler on digestion and stabilizing blood sugar release — perfect for diabetics.
4. Eating Millets as Idli & Dosa
Steaming (for idlis) and light roasting (for dosas) preserve nutrients while avoiding excess oil. You get:
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High fiber for a healthy gut
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Low glycemic index for steady energy
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Gluten-free goodness for sensitive tummies
In short: Soaking removes what’s harmful, grinding blends nutrition, fermentation multiplies benefits, and cooking locks in goodness — all in a meal that’s soft, tasty, and wholesome.