Recipe for Foxtail Millet Idli
Foxtail Millet Idli is a slight twist to the traditional idli recipe. In this recipe, rice is replaced by foxtail millet, making it a protein rich and high in fibre breakfast.
Equipment
- Mixing bowl
- Idli Steamer with plates
- Mixer grinder
Ingredients
- 3 Cups Foxtail Millets
- 1 Cup Urad Dal ( Black Gram without Skin)
- Water; to soak the grains, make the batter, and to adjust the consistency
- 2 tsp Salt
- 1 tsp Fenugreek Seeds (optional)
- Ghee, to grease the idli plates
Instructions
- Wash the millet and soak them in about 3 cups of water for four hours.
- Wash the lentils and soak them in 2 1/2 cups of water for four hours.
- After 4 hours, grind them to a fine batter. You will not need extra water to grind it. But if you do, please add it. Ensure that the batter is neither too thick nor too thin.
- Whisk it well for a minute. Then cover and keep it for overnight fermentation.
- The next day, add salt and mix well. Add a little water if needed to adjust the consistency.
- Heat water in the idli steamer.
- Grease the idli plates. Pour portions of the batter into each section.
- When the water in the steamer starts bubbling, place the idli plates.
- Steam for 15 minutes. After that, remove from heat and let the idlis stay in the steamer for 2-3 minutes.
- Then remove the plates. Rest them on the kitchen counter for 2-3 minutes. Sprinkle some water on the plates. That will make it easy to remove the idlis from the idli plates.
- Remove and serve them hot with ghee and any chutney of your choice.