Little Millet Idli
These fluffy and nutritious idlis are made with protein-rich urad dal and tiny but powerful little millet. Perfect for a healthy and satisfying breakfast or snack.
Ingredients:
- 1 cup Little Millet (Samai)
- ½ cup Urad Dal (Black Gram)
- ½ teaspoon Fenugreek Seeds (optional)
- Salt to taste
- Oil for greasing
Instructions:
- Soak the grains: Wash the little millet and urad dal thoroughly. Soak them in separate bowls with plenty of water for at least 5 hours, or overnight.
- Grind the batter: Drain the soaked grains. Grind the urad dal and fenugreek seeds (if using) into a smooth and fluffy batter using a blender or grinder. Add a little water if needed while grinding.
- Grind the millet: In a separate grind, blend the soaked little millet into a slightly coarse batter.
- Combine and ferment: In a large bowl, combine the urad dal batter and millet batter. Add salt to taste and mix well. Cover the bowl and let the batter ferment in a warm place for 8-10 hours, or until doubled in size.
- Steam the idlis: Grease your idli molds with oil. Pour the fermented batter into each mold, leaving some space for rising. Heat a steamer with enough water. Once steaming, place the idli molds in the steamer and steam for 15-20 minutes, or until a toothpick inserted into an idli comes out clean.
- Serve hot: Enjoy your fluffy little millet idlis with your favorite chutney, sambar, or simply with ghee.
Tips:
- For softer idlis, soak the urad dal for a longer duration.
- If the batter seems too thick, add a little water to adjust the consistency.
- You can add chopped vegetables like carrots or onions for extra flavor and nutrition.
- Leftover idlis can be stored in an airtight container in the refrigerator for up to 3 days.
I hope this recipe makes delicious and healthy little millet idlis for you!