Idli with Millets

6 h 10 min

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This is a recipe for Idli made with millets instead of rice. The result is a spongy idli that tastes pretty close to the traditional idli.

6 h 10 min4 servings

Ingredients

1
--- Making the Batter for Idli with Millets ---
2
Wash the millets well and soak in 4 cups water for at least 4 hours.
3
Wash the udad dal till water runs clear and soak it with the fenugreek seeds in 2 cups water for at least 4 hours.
4
Drain and discard all the water from the millets.
5
Grind the millets to a fine paste.
6
Drain and reserve some water from the udad dal and fenugreek.
7
Add the udad dal and fenugreek to the ground millets.
8
Grind to a smooth and thick paste using some of the reserved water.
9
Take the batter out into a large enough vessel and let it ferment for at least 4 hours or till the batter rises. It won't rise as much as the regular idli batter.
10
--- Making the Idlis ---
11
Add water to the steamer/pressure cooker, and let the water start boiling.
12
Add salt to the batter and mix with a very gentle hand.
13
Grease the idli mould with a few drops of oil.
14
Add enough batter to each cavity to just fill it.
15
Place the Idli stand in the steamer/pressure cooker and steam for 5 to 7 minutes.
16
Turn off the heat and let it cool for about 5 minutes.
17
Serve hot with Coconut Chutney, Molaga Podi and Oil, and/or Sambar.

Calori is writing the cooking notes for this recipe…

This recipe comes from aahaaramonline.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.