A healthy recipe using millets, these millets are good for thyroid, diabetics, and weight loss. Millets are high in fibre and are widely consumed in Africa and Asia. There are a variety of millets available like the proso millet, foxtail millet, finger millet, barnyard millet etc…..
In this recipe, I have used 3: 1 proportion for millets: rice. This seems to work well for idlis and dosas.
Ingredients:
Kodo millet (Varagu) – 1 1/2 cups
Barnyard Millet (Kuthiravali)- 1 1/2 cups
Udad dal – 1 cup
Fenugreek seeds – 1 tbsp
Flattened Rice flakes (Aval) – 1 tbsp
Chilled Water – 1 cup
Preparation
Wash and soak the above ingredients for 4 -5 hours. In a mixie or grinder, grind all the ingredients together to a smooth paste adding little water at a time. Once it is ground well, transfer to a wide tall bowl and close it with a lid. Leave it to ferment for about 8 hours until it is well risen. The batter will rise to the top. The batter may overflow, so make sure you use a tall vessel in order to leave room for the batter to rise.
When it is well fermented, mix it well and add salt.
Take a cooker or an idli maker. Add 1 1/2 cups of water into it. Grease the idli moulds with little oil and pour a ladleful of the idli batter into the moulds. Plae the idli mould/stand in the cooker or idli maker and steam it for 12-13 minutes on medium heat. Swtich off the flame and let it rest for another 5 minutes.
Using a wet spoon or a butter knife, scoop out the idlis from the moulds.
Serve it with carrot chutney or capscium chutney or any other chutney of your choice (Chutney recipe is given in the blog).
Meal Haven 