Jun 24, 2015

Millet Idli

For the final week of this month BM my theme is a special theme and I am paired with PJ of Seduce your Tastebuds  . When ever I visit her blog I find some thing interestingly healthy recipe,specially with oats and different millets. Being a dietician she explains so very well nutritional values in the ingredients. I have bookmarked a big list of recipes from her blog. When I saw Valli paired me with PJ for this week theme. I was in a big confusion what to select from the list which I have book marked from her. Then decided to make a breakfast recipe and tried her millet idli
                                                                                 I too use millets in my cooking but never tried a idli recipe. I have a doubt idli's may turn hard, but when I tried this recipe believe me they are super soft and much more healthy then normal idlis. Only one small change I made is PJ used red pressed rice I did't have them in hand so I used normal white pressed rice
So let's check the recipe..... 
 photo midli.jpg INGREDIENTS:---
Foxtail millet   ---  2 cups (Korralu)
Barnyard millet  ---  2 cups ( varigelu)
Urad dal  ---     1 cup 
Pressed rice   ---  1/2 cup (atukulu)
Fenugreek seeds   ---  2 tea sp
Salt to taste
METHOD:---
1. Wash and soak urad dal and millets in separate bowls for four hours.
2. After four hours grind urad dal in to a smooth batter by adding little by little water. Remove from the grinder and set a side.
3. Before you start grinding urad dal, wash pressed rice for two times and soak in enough water. By the time you finish grinding urad dal.
4. Before you finish grinding urad dal this pressed rice will get soaked, if any extra water is there in pressed rice drain it.
5. Now grind rice and millets in to a smooth batter like how we grind rice for normal idli.
6. Remove and mix with urad dal batter, add salt to taste mix well and leave a side to ferment for 8 hour or for overnight.
7. After fermented for 8 hours the batter have risen with small bubbles, mix well once again and pour the batter in to greased idli molds and steam cook for 15 minutes or till idli's are done.
8. Switch off the heat and remove the idli's with a spoon from the idli molds.
Serve hot with chutney and sambar. I made peanut and coconut chutney and moongdal sambar..


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

17 comments:

Kalyani said...

Yummy and healthy !! I love these idlis ..

Srivalli said...

I can understand your confusion in selecting..PJ list runs for miles..this is a wonderful and healthy recipe..the idlies are so white and nice!

Varadas Kitchen said...

I had this recipe on my wish list too. Your idlis look super soft. Makes me want to try it right away.

vaishali sabnani said...

That's a innovative idli ! Looks nice and aoft .

praba bubesh said...

looks super spongy..very healthy and delicious recipe..

Sarita said...

Nice healthy millet idli.. Looks yummy.

Rajani S said...

Yet to try this healthier version of idli, it really looks soft like the normal ones!

Sowmya :) said...

Looks so soft....very tempting!

Suma Gandlur said...

They have turned out like regular idlis - super soft and white. If not for your title, I would have not guessed that they are made with millet.

sushma said...

Looks nice and soft.

Sandhya Ramakrishnan said...

What a healthy choice of breakfast! Love the texture of the idlis. If you had not not mentioned no one would have known that this is made from millets.

Pavani N said...

What a nutritious and healthy idlis you got there Padma. I've to try and make these idlis some time.

Priya Suresh said...

Would love to start my day with this idli, fabulous idli..

Chef Mireille said...

super healthy idli!

Harini-Jaya R said...

A very healthy version of idli. shall make it some time..

sneha datar said...

soft and healthy idlis.

Sapana Behl said...

Healthy idlis ,looks so soft.