Barnyard Millet Idli Recipe
Learn how to make soft barnyard millet idli, a healthy dish for your breakfast!
Equipment
- 1 Idli cooker or steamer
- 1 Idli moulds
- 1 Blender or grinder
- 1 Large bowl
- 1 Spoon
- 1 Measuring cups and spoons
- 1 Cloth or muslin
Ingredients
- 1 cup barnyard millet
- 1/4 cup urad dal (split black gram)
- 1/4 tbsp fenugreek seeds
- 1/4 tbsp salt
- 3 cups water (for soaking and grinding)
- 1/4 cup water (for adjusting batter consistency)
- 2 tbsp Oil (for greasing idli moulds)
Instructions
- First off, give your barnyard millet, urad dal, and fenugreek seeds a good soak, preferably overnight. Drain them after they've had their spa time.
- Now, let the blending games begin! Grind up your urad dal and fenugreek seeds until they're smooth and fluffy, then slide that mix into a big ol' bowl.
- Pop those barnyard millet seeds into the same blender, aiming for a smooth yet slightly coarse texture. Add some water to make it a nice, pourable batter and dump that goodness into the bowl with your urad dal mix.
- Sprinkle in some salt and give it a good swirl. Your batter should be thick but still in a pouring mood. Adjust the water if it needs a splash more. Now, wrap that bowl up in a cozy cloth and let it ferment for 6 to 8 hours, or let it snooze overnight in a cosy nook.
- Once it's done fermenting, check on it—see how it's risen and gotten all bubbly? Give it a gentle stir and adjust the thickness if needed by adding a bit of water and mixing it up.
- Now, grab your barnyard millet idli moulds and grease 'em up with some oil. Pour that batter in, don't go crazy filling them up, though—remember, they'll puff up while they're cookin'.
- Steam those barnyard millet Idlis for about 10 to 15 minutes until they're cooked through. Once they're ready, carefully pluck 'em out of the moulds.
- Hot tip: Serve these babies while they're piping hot or warm. They're the perfect pals for sambar, chutney, or whatever delicious side you've got. Bon appétit! (And just so you know, it's about 150 kcal per serving, which is 4 idlis.)
Notes
- Feeling adventurous? Swap out barnyard millet for some foxtail, little, or pearl millet—take your pick! For an extra pop of taste and health, toss in grated carrots, chopped coriander, or curry leaves into the batter.
- Got batter leftovers? No worries! Pop them into an airtight container and they’ll stay fresh in the fridge for 3 days. Or, level up your prep game—freeze that batter for up to a month. Just thaw and you’re good to go whenever those idli cravings strike!