Barnyard Millet Rava Oatmeal Idli

 

Ingredients: 

Measurements used 1 cup = 240 ml

• 2 cups barnyard millet
• 1 cup split and skinned black gram/urad dal
• 1 tablespoon fenugreek seeds/methi dana
• 2 tablespoons Oatmeal 
• Salt to taste

Method:

1. Rinse the barnyard millet and soak it in enough water for 4 hours. In another bowl, take rinsed black gram and add fenugreek seeds to it. Soak it also in enough water for 3-4 hours.
2. After the soaking time, transfer the black gram and fenugreek seeds to a mixer grinder jar with little water and grind to a smooth paste. remove the paste in a large vessel.
3. Now drain the barnyard millet  & Oatmeal and add them to the same grinder jar. Grind it also to a coarse paste without adding any water. 
4. Soaked barnyard millet  & Oats do not require any additional water while grinding. If you add additional water, you won't be able to grind it properly and thus not get the desired consistency and texture of the batter. 
5. Add this ground barnyard to the black gram paste and blend the batter well. Add salt to taste and give a good mix. The idli batter before fermentation should not be too thick or too runny. 
6. It should be smooth and of dropping consistency. 
7. Cover the vessel and place it in a dark and warm place undisturbed for 6-8 hours or overnight. The batter will ferment and rise in volume. You can see small air bubbles in the fermented batter as shown in the pic below.
   
8.  Grease the idli molds with little oil. add water to the steamer or pressure cooker and allow it to boil. Add the idli batter to the greased molds of the idli pan.
9.  Assemble the idli stand and place it in the steamer or pressure cooker. If using a cooker, remove the whistle and cover the cooker with the lid. 
10. Steam the idlis on medium heat for around 20 minutes.
    
11. Ready to offer to Lord idlis with Sambar and Coconut Chutney.