Click here for picture of millets, how to cook millets and glossary of millets.
INGREDIENTS:
Varagu (Kodo millet) - 2 1/2 cups
Javvarisi (Sago) - 1 cup
Whole white Urad dhal - 1 cup
Fenugreek seeds - 1 tsp.
Salt - as per taste
Wash well and soak varagu, sago, urad dhal and methi together for 3-4 hours. (I soaked varagu and sago separately and urad dhal and methi seeds separately. I tried soaking everything together also, both turns out good.)
Drain excess water and grind in a wet grinder to a smooth batter. The consistency should be like idli batter. Take out the batter, add salt and mix well with your hands. Allow it to ferment for 7-8 hours.
Make idlis using idli plates. Grease the idli plates , pour in a ladle of the batter and steam for 8 minutes. Serve hot with any chutney of your choice.
Drain excess water and grind in a wet grinder to a smooth batter. The consistency should be like idli batter. Take out the batter, add salt and mix well with your hands. Allow it to ferment for 7-8 hours.
Make idlis using idli plates. Grease the idli plates , pour in a ladle of the batter and steam for 8 minutes. Serve hot with any chutney of your choice.
NOTE:
I tried millets idli like the regular rice idli which we make, substituting rice with millets. I personally felt it becomes dry soon. After trying with sago, I felt it is spongy and stays soft for a longer time. Varagu can be replaced by any other millets. Sago can be replaced by thick variety aval (poha). In any dish which is made by rice, rice can be substituted for millets.
super soft idli's. love it
ReplyDeletewhat is dodo millet , can you please add a picture of this millets
ReplyDeleteThe link is given in the post nisha
ReplyDeleteHealthy breakfast recipe.inviting.
ReplyDeleteThe idlis are looking to be so soft and delicious as well. I like dosa the most but the snap that u have mentioned is making me curious to prepare the dish. I will surely prepare it and will share the feedback with u....
ReplyDelete