Idli is regular breakfast menu in all South Indian families. This regular and healthiest breakfast becomes special when made with mixed Millets and relished with chutney or sambar.
The taste of these idlis with Millets was quite close to traditional idlis, there is no difference in taste and texture, of course a slight change in colour. Infact I find it easier to make millet idli batter (lesser soaking time and quick grinding) that I switched to it right away😉.
Off to the recipe :
Category : Breakfast
Cuisine : Indian
Yields 30 idlis
Author : Jyo
- 1/2 cup little millets (samalu)
- 1/2 cup foxtail millets (korralu)
- 1/2 cup proso millets (variga)
- 1/2 cup urad dal
- 1/4 cup poha or beaten rice
- 1/4 tsp cooking soda
- Salt as required
- Water as required
1. Wash millets and soak them in a bowl in enough water. Cover and keep aside. Wash urad dal and poha, combine and soak in an another bowl in enough water, cover and keep aside for 3 hours.
2. After 3 hours, transfer the urad dal and poha in a food processor and process until smooth, add a little water if required. Grind millets separately into a smooth batter, adding water as required. Combine urad dal batter with the millet batter in a large bowl, add salt and mix well with your hand. Cover and leave for 6 to 8 hours or overnight to ferment. The fermented batter should be light and fluffy.
3. Then adjust the consistency. Add cooking soda and mix well. Pour the batter into greased idli moulds and steam for 12 to 15 minutes.
4. Allow to cool slightly, scoop out the idlis and serve hot with chutney or sambar or podi.
Other idli recipes on my blog :
Other Millet recipes on my blog :
You can use any one type of millet instead of mixed millets.
It is important for the batter to ferment properly and double for soft and fluffy idlis. Leave the batter in a warm place and mixing salt to the batter with hand helps.
Be careful not to steam these idlis too much as they become dry.
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