Today we will make Millet Idli with freshly cooked millet. You can improvise this recipe in your way and share it with us as well. Millets are one of the most popular combinations of Indian cooking.
- First wash and soak the millets in water in one bowl and urad dal along with methi seeds with enough water in another bowl for at least 8 hours.
To make the batter, drain the excess water soaked millets and urad dal.
Blend the urad dal along with just enough water to make a thick and very smooth batter.
- Little Millet – 2 cup
- White Urad Dal (Split) – 1/2 cups
- Methi Seeds (Fenugreek Seeds) – 1 teaspoon
- Salt , to taste.
- Transfer the batter to a large bowl in which we will set it aside for fermentation along with ground millet.
Next, blend the Little millet with just enough water to make a smooth batter.
Add this to the urad dal batter, add 2 teaspoons of salt, and stir well to combine.
- Ferment the batter for 5 to 6 hours or overnight. Once the batter is fermented, gently stir and be careful to not release the air pockets.
You can make regular sized idlis or also use the mini idli stand. Grease the idli molds with a little oil and spoon the Little millet idli batter into the molds.
- Prepare the idli steamer with a little water in the bottom.
Place the filled idli racks in the steamer. Place the steamer on high heat and steam the idli’s for 10 minutes.
- After 10 minutes of steaming, turn off the heat. Open the steamer and insert a knife or a pick to test whether the idli’s are cooked. If nothing sticks then the idlis are perfectly steamed.
Now you can remove the Little millet idli from the steamer. Have a small bowl filled with water.
- Dip a spoon in the water that helps in the easy removal of idli from the plates.
The wholesome homemade pillow-soft Little millet idli is now ready to be served
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