Little Millet Idli
Description
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
Instructions
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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.
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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.
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Grind the millet: In a separate grind, blend the soaked little millet into a slightly coarse batter.
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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.
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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.
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Serve hot: Enjoy your fluffy little millet idlis with your favorite chutney, sambar, or simply with ghee.
Note
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.