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..... 
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