inspirethoughts

Kitchen Fun - Millets Idli

Past few months I have started incorporating various kinds of millets into my daily diet. Either make them into Upma, Idli, Dosa, or substitute them with rice when I make any of the rice specials that are on my blog (Find my recipes here). I have a few kinds of Millets at home - Sorghum (Jowar); Foxtail Millet: Finger Millet (Ragi); Pearl Millet (Barley); Barnyard Millet; Kodo Millet; Little Millet and Proso Millets

Today I am sharing with you all these yummy Millets Idli. I paired them with a bowl of Sambar (Recipe here), a bowl of Coconut Chutney (Recipe here) and Karivepaku Podi in Oil (= Spicy Curry Leaves Powder in Oil)

Ingredients for Idli:

1) Millets Idli Ravva - 2 Cups (I used the store bought Millets Idli Ravva packet when I was in India for a short trip last month) - Soak in water for 4 to 8 hrs

2) Urad Daal (Split Black Gram or Minapappu) - 1 Cup - Soak in water for 4 to 8 hrs.

3) Water as needed

4) Salt per taste

5) Ghee / Clarified Butter as needed.


Preparation Steps:

1) After soaking for the required amount of time, grind Urad Daal into a fine batter. Add water if needed, but not too much. The consistency should be a bit thicker than pancake mix.

2) In a bowl, pour the Urad Daal Batter.

3) Remove water from soaked Millets Idli Ravva. Fold it into the Urad Daal Batter.

4) Mix thoroughly. Add Salt per your taste.

5) Leave it overnight or for 8 hrs in a warm corner in your kitchen for fermentation process.

6) Coat the Idli plates with Ghee. Pour a ladle of the batter in each mold in the plates.

7) Cook them in an Idli Cooker or a Pressure Cooker (without whistle) for 15 minutes.

8) Once done, switch off the stove and remove idlis from the plates.

9) Serve with Sambar, Coconut Chutney and Spicy Curry Leaves Powder. 


Tips:

1) Both Millets Idli Ravva and Urad Daal should be soaked in separate bowls for same amount of time.

2) For removing water from soaked ravva, you can use a sieve but you might loose a lot of the ravva. So I just use my hand to scoop it out and press with both hands to remove excess water.

3) If the batter doesn’t ferment after the required amount of time has elapsed, don’t panic. Add a pinch of Baking Soda to the batter before cooking to make fluffy idlis. 

4) To remove the Idlis smoothly from the plates, once done, open the lid of the cooker, and leave them to air for 5 minutes. It would become much easier to remove the idlis now without having them stuck to the plate and breaking them.

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