Millet Idli
Soft idlis made with Foxtail or Little millet in place of rice.
- Prep
- 8 hours (soaking and fermenting)
- Cook
- 15 minutes
- Serves
- Makes about 18 idlis
Ingredients
- 2 cups Grainifyy Foxtail Millet (or Little Millet)
- 1/2 cup urad dal
- 1/2 tsp fenugreek seeds
- Salt to taste
- Water as needed
Method
- Soak the millet in one bowl and the urad dal with fenugreek in another, for 5–6 hours.
- Grind the urad dal to a light, fluffy batter. Grind the millet separately to a slightly coarse batter.
- Mix both with salt, cover and ferment overnight in a warm place.
- Grease idli plates, pour the batter and steam for 12–15 minutes.
- Rest for two minutes before removing the idlis.
Tips
- Do not add too much water while grinding — millet batter thins out as it ferments.
- In cold weather, keep the batter inside an oven with the light on.
Serving Suggestion
Serve with coconut chutney and sambar.