Millet Idly

  

 

 

Millet Idly

Ingredients:

Any Miller type - 2 cups
Urad dal - 1 cup
Methi seeds - 1 teaspoon
Flattened brown rice or flattened Millet (poha) - 2 tbsp (soak for 30 mins)

Method: 

 
1. Wash millets, Urad dal and methi seeds and soak them in separate bowls for at least 6-8 hours

2. Grind Urad dal and methi seeds until smooth texture

3. Add soaked millets and poha and grind them for another 7 minutes. Add Himalayan or rock salt and let it ferment it over night

4. Batter is now ready. You can use this to make idly, Dosa and utappam in the same way we make with rice. For idly, cook them on high frame for 10 mins and on low flame for another 10 mins.

5. Offer to Krishna with any chutney coconut/tomato/peanut or ginger.

Notes:
1. The same steps for any type millet idly. Once you get comfortable with cooking and taste, switch while Urad dal to black urad dal to make it even healthier.
2. Idly and utappam are good choices as idly cooks on steam and veggies go with utappam.

3. Place  batter in warm preheated oven for good fermentation.