Recipe: at dinner Barnyard Millet Idli

Recipe: at dinner Barnyard Millet Idli Delicious, fresh and tasty.
Barnyard Millet Idli. Millet idli dosa has been in my to try list for a long time. Millets like kuthiraivali, samai, varagu can be easily replaced for rice and I know it will turn out good. But took so long for me to try.
Use any type of millet instead of barnyard millet.
Millet Idli and dosa can be paired with coconut chutney or tomato chutney.
If you prefer a spicy note, check out my chutney recipes to find out ways to make it spicier.
You can have Barnyard Millet Idli using 7 ingredients and 6 steps. Here is how you cook it.
Ingredients of Barnyard Millet Idli
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You need 2 cups of water.
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Prepare 1 tbsp of chana daal.
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You need to taste of salt.
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You need 1 cup of barnyard millets.
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Prepare 1/2 cup of urad daal.
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It’s 1 tsp of fenugreek seeds.
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Prepare of grated carrot for garnishing.
Pairing Idlis with hot and savory sambar is another hugely popular serving style.
Barnyard millet idli tastes exactly like our regular rice idli.
But the difference I noted in barnyard millet idli is, it is a little denser than our regular rice idli.
Idli is a popular South Indian breakfast usually made with rice and lentil.
Barnyard Millet Idli step by step
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Soak barnyard millets over night and also urad dall, Chana Daal, fenugreek seeds for 3 to 4 hours.
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Grind barnyard millets coarsely. Grind urad dall, chana daal, fenugreek seeds together into a thick batter separately..
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Add millets batter and urad Daal batter and mix well and leave it for 8 hours for fermentation..
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When the mixture fermented add salt and take the greased Idli stand add grated carrot and pour required quantity of batter into the moulds.
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Steam them for 20 minutes or until done.
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Serve hot with peanut chutney and sambar..
I can have idli for all three meals in a day or even for snacking :).
The recipe I'm sharing today is for Kuthiraivali idli which is another variation for the usual idlis as I have used barnyard millet instead of rice.
Barnyard millet idli has everything basic like it's counterpart.
Lentils, fenugreek seeds and millet (as a replacement to rice).
The key step in making really soft idli is grinding the lentils to perfection.