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Millet Idli Without Rice

Prep Time 15 minutes
Cook Time 20 minutes
Soaking & Fermenting Time 12 hours

Ingredients

  • My Cup Measures 240 ml
  • 1.5 Cup Little Millet
  • 1/2 Cup Urad Dal
  • 1 Tbsp Fenugreek Seeds
  • 1/4 Cup Poha (Beaten Rice)
  • Pinch Of Sugar (Optional)

Instructions

  1. Rinse little millet in water to clear all dirt and debris. Soak it in enough water for a minimum of 4 hours, though can soak it more too.
  2. Clean and soak urad dal for at least an hour. Soak fenugreek seeds also along with the lentils.
  3. Soak Poha (beaten rice) for 15 minutes. Soak it just before you begin grinding everything.
  4. Drain water and grind everything together. You may grind these together or separately.
  5. Tip: Add about 1 teaspoon water at a time while grinding the mix. Add water like this 3 to 4 times or as required. This makes the batter fluffy.
  6. Once grounded finely, take this out in an airtight container, mix in sugar. Close the container and leave it aside for fermentation. If possible leave it in sunlight or keep it inside your oven or microwave.

  7. When fermented well, dilute it a little by adding some water. Too thick batter means hard idlis. So, keep the batter slightly loose.
  8. Heat water in an idli cooker or ordinary pressure cooker. if using a pressure cooker, remove the gasket and let the whistle be there.
  9. Grease the cavities of idli stand and fill these with idli batter.
  10. Keep this in the idli cooker or pressure cooker
  11. Steam it on high flame for 2 minutes and then reduce the flame to low. Let the idlis steam for about 20 minutes.
  12. After 20 minutes, check by inserting a knife. If the knife comes out clean means the idlis are done.
  13. Take out the idlis by moving a butter knife around each idli.
  14. Serve with love, Sambhar and onion-tomato chutney optional.
  15. If not makimg Idli immediately then keep the fermented batter in the refrigherator till use.
  16. Similarly, keep the leftover batter in the refrigerator.
  17. You can use the same batter for making Dosa or Uthappam also.

Recipe Notes

  1. Use any millet of your choice and availability.
  2. You may use any cup for measuring. Using the same cup, take 3 parts millet and one part lentils.
  3. Sugar fastens the process of fermentation. You can use honey too in place of sugar. Though this is completely optional,