Mixed Millet Idli

Last month when I made the Mysore Masala Dosa, I was tempted to make some idlis with that batter. I had used millets for the dosa, I was wondering how the idlis would taste and if the texture would be good enough.

I made a batch of mini idlis and when I took it off the stove, it looked really fluffy and so packed it for Lil Angels lunch box along with some coriander chutney. I waited eagerly till she came back to get her feed back.

Lil Angel could not find any difference in taste and texture and said the idli I made today was better than the one I had packed the week before[which was the regular idli]. So since she gave a thumbs up I was glad to have tired it.The remaining batter was used up in the same way and decided to make this type of idli .

This breakfast is for Blogging Marathon #48, Week 2,Day 1 under theme Nasta Time.  Nasta is a slang for tiffins served at breakfast / as snacks.

I used:

Mixed millets [I used foxtail millet, barnyard millet]- 4 cups
Urad dal- 1 cup
Red pressed rice- 1/2 cup
Fenugreek seeds- 2 teaspoons
Salt to taste

Wash and soak the millets and urad dal in separate vessels. I soaked them for 4 hours.



Wash once again and grind the urad dal in a grinder till nice and fluffy and the batter is smooth. Add water little by little while grinding and not is one go.Remove the batter into a vessel and keep aside.




While you are grinding the urad dal, wash and soak the pressed rice/ red rice flakes/ aval . Add water so that it is 1cm above the pressed rice. By the time the urad dal is ground, the pressed rice will get soaked absorbing all the water. If there is excess water, drain it.


Wash once again and grind the rice to a batter smooth. Add water little by little while grinding and not is one go.Remove the batter into a vessel and keep aside.



Add salt.I used rock salt. Table salt can also be used.Mix well and cover and keep overnight/6-8 hours to ferment .Once it is fermented, the batter would have risen and small bubbles can be seen on the surface.Mix well once again.


Grease idli plates and pour the batter into the inundations.Steam for 15 minutes . till the idli is done. Insert a skewer into the centre, if it comes our clean , the idli is done, else cook for some more time.
Remove from the steamer and let it sit for a couple of minutes and carefully remove the idli from the plates using a spoon.


Serve with a chutney / sambar


Note:

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48

Bon Appetit...

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