Idlys are one of the healthy breakfast items to start the day. Not just breakfast, we have idly for dinner too. I recently came across millets idly and was very eager to try it. This is one of my Instagram find from a famous food blogger. Go check her insta page here for awesome recipes.
This recipe is almost same as what I have been using for 10 yrs now. I have always used 4 portions of idly rice : 1 urad dal : 1 fistful of poha : 1 tsp of methi seeds.
I was very happy to learn that the recipe remains the same except that we add equal portions of rice and dal – 2 portions of rice: 2 milltes: 1 urad dal : 1 fistful of poha : 1 tsp of methi seeds.
Initially I was a bit skeptical of using 2 portions of millets. I wondered if my boys would find any taste difference and refuse to eat. So, I first tried with 3 cups rice: 1 millet and then moved to the original recipe of adding equal portions of rice and millet. Either way, the idlys tasted good and trust me it is kids approved! 🙂
If you are wondering why the idlys are slightly brownish in color, it is due to the methi seeds. Methi makes the batter nice and fluffy. Helps in giving the pillow soft texture. But it also leaves light brown color. However, if you wish to have only pearly white idlys, omit the Methi seeds.
Idly rice: 2 cups
Foxtail Millet: 2 cups
Poha (flataned rice): fistful
Whole (Gota) Urad dal: 1 (heap)cup
Methi seeds: 1 tsp
Salt: as required
1. Making the batter:
- Clean and soak rice, millet and poha in water just enough to cover them.
- In a separate vessel, soak dal and methi seeds.
- Leave them aside for 6-8 hrs.
- Grind soaked dal first.
- Make sure to grind it to a smooth paste. If using wet grinder, grind dal for 45 mins. Check in between to add water and scoop the sides of the grinder.
- Use the same water used to soak the ingredients for grinding as well. Make sure that you do not add too much water.
- Once dal is smoothly ground, transfer it to a bigger vessel.
- Grind rice mixture to fine batter.
- If using wet grinder, run the rice mixture for about 25-30 mins, adding water in between.
- Once done, mix it with the ground dal.
- Add salt and stir well. I would highly recommend not using ladle/spoon for this step. Use your hands for the mixing process. Ofcourse, wash your hands before touching the batter 🙂
- Please note that the batter should be thick enough and not watery.
- Leave it aside for 8-12 hrs/overnight for it to ferment.
2. Cooking Idly:
- Grease the idly plates with oil. Use gingelly/sesame oil for better taste.
- Scoop the batter and pour it in the mould.
- Add water in the pressure cooker/idly cooker and cook the idlys for 13-15 mins.
- I have a (almost) 10 yrs old idly cooker that still serves its purpose. Only catch is that it takes long time to cook than usual. So I cook 4 idly plates for about 17 mins.
- After you switch off the stove, wait for 3-5 mins and then open the cooker and remove the idlis.
- Serve with chutney, sambar and/or milagai podi.
Share & Enjoy! -