Prepare Mouthwatering Millet Idlis With This 5-Step Recipe

Millet Idli is a wholesome and nutritious variation of the traditional South Indian idli, made using millet instead of rice. This steamed, fluffy cake is prepared from a fermented batter of millet grains, urad dal, and chana dal, offering a higher nutritional profile with added fiber, protein, and essential minerals. The millet imparts a slightly nutty flavor and a unique texture, making it a healthier choice. Often served with coconut chutney and sambar, Millet Idli is a perfect option for a wholesome breakfast or snack, combining traditional idli preparation with the benefits of millet.

Here’s a nutritious and tasty recipe for Millet Idli, a healthier alternative to traditional rice idlis:

1. Ingredients

For the Batter:

– 1 cup millet (e.g., pearl millet, finger millet, or barnyard millet)
– 1/4 cup split urad dal (black gram dal)
– 1/4 cup chana dal (Bengal gram dal)
– 1/2 cup yogurt (optional, for fermentation)
– 1/2 teaspoon fenugreek seeds (methi seeds)
– 1 teaspoon salt (adjust to taste)
– Water as needed

For Tempering:

– 1 tablespoon oil
– 1 teaspoon mustard seeds
– 1 teaspoon cumin seeds
– 1 tablespoon finely chopped ginger
– 1-2 green chilies, finely chopped
– 10-12 curry leaves

2. Instructions

Step 1- Prepare the Ingredients:

– Wash the millet, urad dal, and chana dal thoroughly. Soak them in water for about 6-8 hours or overnight.
– Drain the soaked grains and lentils.

Step 2- Make the Batter:

– In a blender or wet grinder, combine the soaked millet, urad dal, chana dal, and fenugreek seeds. Add water as needed to achieve a smooth batter consistency. The batter should be slightly thick but pourable.
– If using yogurt, add it to the batter and mix well. This helps in fermentation.
– Cover the batter and let it ferment in a warm place for 8-12 hours, or until it has doubled in volume and has a slightly sour smell.

Step 3- Prepare the Tempering:

– Heat oil in a small pan. Add mustard seeds and let them splutter.
– Add cumin seeds, chopped ginger, green chilies, and curry leaves. Sauté for a minute until fragrant.

Step 4- Prepare the Idlis:

– Gently fold the tempering into the fermented batter.
– Grease the idli molds with a little oil.
– Pour the batter into the idli molds.
– Steam in an idli steamer or a large pot with a steaming rack for 12-15 minutes, or until a toothpick inserted into the idlis comes out clean.

Step 5- Serve:

– Let the idlis cool for a few minutes before removing them from the molds.
– Serve hot with coconut chutney and sambar.

Enjoy your nutritious and delicious **Millet Idlis**!