Millet Idli

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There is nothing great about making Millet Idli. You just need to replace rice with millet and voila!!! The only issue with me is that I try to follow BED and hence have to minimize the use of lentils. Also I try to add some vegetable in the batter so that the amount of starches in each idli are proportionately reduced. Last Sunday, I had made these vegetable-millet idli with Brinjal Chutney, and it was loved by everyone in the house. The recipe I followed was like this……

Ingredients

Little millet brokens – 2.5 cups

Split Urad Daal – 1/2 cup

Fenugreek seeds – 2 tsp

Salt – as per taste

Shredded vegetables (Green beans, Green peas, Carrots, cabbage, a small piece of ginger and green chilies as per taste) – 3 cups

Coconut oil – for greasing the Idli moulds

Method

  1. Soak millet, Urad daal and fenugreek seeds separately in enough water for at least 8 hours.
  2. Thoroughly wash millet and daal, drain and keep aside.
  3. Grind Daal with fenugreek seeds (alongwith its soaking water) to fine paste.
  4. Grind the millet to a coarse paste.
  5. Mix the pastes together and add salt as per taste.
  6. Keep this paste covered overnight to rise.

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7. Add the shredded vegetables and adjust salt. Mix and keep batter for 15 minutes till you prepare for steaming the Idlis.

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8. Grease the Idli moulds with coconut oil and place the batter in them. Steam till cooked and serve hot with your favorite chutney or Sambar.

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I usually avoid Sambar as it will add to the lentil content of the meal. Any vegetable chutney should be fine. I admire people from Andhra Pradesh……..they are chutney experts. They will come up with so many ideas!!

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