SAMAI / LITTLE MILLET IDLI
Idlis are the healthiest option for breakfast and if it’s prepared with millet then there’s nothing to comprehend the nutritional value. You can grind the ingredients in the mixer or blender itself and has to be fermented for 6 to 7 hours or overnight. The idlis are so flavourful despite having a good taste and texture……only the color differs a little. If you love to prepare this idlis, then click the like and follow button. Tag me on Instagram @abysenthil27.
- Samai/ little millet – 2 cups
- whole White urad dal/ ulundu – 1/2 cup
- Flattened rice/poha/ aval – 1/4 cup
- Fenugreek seeds/methi – 1/2 teaspoon
- Salt to taste
– Wash well and soak the millet and urad dal ( with methi) separately in luke warm water for almost 5 hours.
-Then grind the soaked dal and methi first with the water in it and you can see the batter is raising a little. It took nearly 7 to 8 minutes. While grinding, if needed add cold water. Keep aside.
-Wash and soak the poha/ flattened rice for about 5 minutes.
-Then grind the millet coarsely. Now add poha and grind it. Add this to the dal and mix it together with salt using your hand. It helps to ferment the batter.
-Keep the batter in a warm place for 6 to 7 hours or overnight allowing it to ferment properly & It get raised after fermenting.
-Apply oil on the idli moulds and pour the fermented batter. Steam boil it for 8 to 10 minutes and serve hot with any spicy chutney. This batter can also be used to prepare dosa. Don’t refregirate this batter for too long, finish it of within a day or two.