Millet Idli(with millet flour)

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how to make millet idli, how to make millet idli with millet flour, Idli batter, idli recipe, Millet Flour, Millet Idli, Millet Idli with Millet flour, Millet recipe

Most of my blogger friends have been posting on this millets idli, dosa. I was so impressed and wanted to try it. I somehow couldn’t find millets in market. Maybe I am not looking at the right place. Or I would forget to buy it.

But when ever we visit Indian store we always find the millet flour pack readily available. When Ragi idli/Dosa can be made with ragi flour, why not millet idli with millet flour. So I gave it a try and we liked it. Here is the recipe..

Ingredients:

Millet Flour : 1 cup

Idli Rice : 1 cup

Urad dal : 1/2 cup

Salt : 1 tablespoon

Water : as needed to grind batter

Method:

• Soak idli rice for 5 hours. Urad dal for 45 mins to 1 hr.
• In a grinder or mixer, grind urad dal to a fine batter. Then add rice and grind it. (make sure water is used as required for idli batter)
• Once it turns to be a soft batter, remove and in a medium mixing bowl, add the batter with millet flour, salt.
• If needed mix water and make sure not to have lumps. Also make sure the batter is not too thick nor runny.
• Allow it to ferment for 8 hours in a warm place.
• In a idli maker, grease idli plates with oil. Pour batter and steam for 10 to 12 mins in high.
• Remove idli’s from idli plate and serve.

Serve it with any gravy or chutney.

I served with Vengaya kose, a chettinad gravy which is prepared for breakfast. Recipe to follow soon.

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Indian Pancake Batter/ Idli, Dosa batter

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Dosa batter, Idli batter, Indian Pancakes

South India is famous for Idli and Dosa. Most of the south Indian breakfast would definitely have Idli or Dosa. There are many varieties of this. I am posting the most basic method to prepare the batter.

Ingredients

Idli Rice : 4 cups

Urad Dal : 1 cup

Fenugreek seeds : 1/2 tbspn

Salt : 2 tbspn

Method: The trick in preparing soft idli’s is based on the soaking of rice and dal. Soak Idli rice for 6 hrs. Urad dal must be soaked only for 45 mins. Dont worry even if you cant grind it, then just put it in the refrigerator, and take it 10 mins before you can grind it. You can soak the fenugreek seeds with the urad dal.

In India, we use the grinders to grind the batter, as usually we do it in large quantities. But here in US most of the mornings we have only cereals, I use the mixer. Just that it takes time rather than the grinder.

There is no hard and fast rule of which one to be grinded first. Either rice or dal can be done. Grind it properly to a fine paste. Mix the content of rice and dal with salt properly. You have to clean your hand properly for doing this. As the mixing is done by hands. Mix well with hands for atleast 3 to 5 mins. Store the batter in a large container. Allow it to ferment for one whole night. The next day you can see that the batter has completely fermented and now you can place it in refrigerator. I usually use the batter the first few days for preparing Idli. After 2 or 3 days, since it would start to get watery we can use it for Dosa/ Indian pancakes.

I have heard many of my friends telling me that fermentation doesnt happen well , specially in the winter season. Nowadays we get very good yeast, which we can add to the batter and that helps in good fermentation.