Millet’s are extremely good source of fiber and protein compared with white rice. Millet’s are rich in antioxidants and micro nutrients and thereby help to maintain good immunity and other physiological functions. Millet’s are becoming popular as awareness about their health benefits. They have proved to be a useful diet for diabetic people, and also to reduce body weight. Kodo millet idlie’s an ideal breakfast dish to start your day with energy and to maintain a balanced diet.
Kodo Millet – 2 cup
Urad dal – 3/4 cup
Fennugreek seeds (Methi seeds) – 1 tsp
Flattened rice – 1/4 cup
Other ingredients –
Oil for greasing
Salt to taste
Rinse millet, drain water in it, soak it by adding fresh water, rinse urad dal and flattened rice soak it separately. Soak it for 3 hrs.
Drain the soaked water completely, if you are grinding in a grinder, put all the soaked ingredients together, blend it to a super fine paste by adding water to grind, the consistency of the batter must be similar to normal idli batter consistency. If you are grinding in a mixer jar, grind Uradal to a smooth paste, add water to grind, remove the prepared batter and collect it in a vessel, then add Millets and poha in one or two batches, grind it to a smooth paste, add it to the same vessel, combine properly and Keep the batter for fermentation for 10 hrs or over night.
In the morning the batter rises in quantity, add salt to taste mix with the batter.
Grease the idli moulds with oil, add/ fill a ladle of batter in it, steam it for 15 min in a steamer or in a pressure pan ( add enough water to the base then assemble the idli stand, steam it without putting the whistle to the pan.) Rest it for 5 min, in the steamer.
Open the lid of the steamer, remove the prepared idli’s with a (wet) flat spoon carefully.