Selvi Senthil Nathan
As steam cooked fermented food, it is a good source of probiotic. With a sambar, idli becomes a wholesome breakfast....
Health benefits
Rich in Nutients Help manage blood sugar Good for heart health Aids digestion Supports weight loss Gluten Free Environmental friendly ...
1 cup Millet 1/3 cup Urad Dal 1 teaspoon Fenugreek 2 cups Water 1/2 teaspoon Salt
Ingredients
Grind the soaked millet to a thick batter. Transfer to a mixing bowl. Take 1 teaspoon (for 1 cup millet) of this batter in a small pan and keep this aside.
Grind the soaked urad dal and fenugreek to a nice smooth butter like batter by sprinkle water little by little.
Take 1 teaspoon of millet batter (plain millet batter not mixed with dal batter) in a small sauce pan and add quarter cup of water into it. Mix well without any lumps. Put this on stove. Cook till a sticky thick paste in low flame.
Once the millet paste cooled down, mix it with the remaining millet and urad dal-fenugreek batter. Add salt to taste. Add water if required to get right consistency (thick idli batter).
Leave the batter to ferment for 8 hours or overnight.
In the morning, heat an idli pot and make idlis as usual. Close it with a lid and let it cook in slow flame for 10 minutes. Our soft sponge millet idlis are ready now.
Enjoy this healthy millet idlis with sambar or chutney.