Mixed Millet Idly

 I have started incorporating millets in my diet recently. I followed the recipe given by my friend and made fluffy soft idly using a blend of 3 kinds of millet and quinoa for dinner tonight. Thank you for recipe Sudha.

Ingredients:

1 Cup Barnyard millet (Kuthiraivali)

1 Cup Pearl millet (Kambu/Bajra)

1 Cup Sorgum (Jowar)

1 Cup Quinoa

1 Cup Whole urad

1 teaspoon fenugreek seeds

salt 

Method:

1. Soak the grains together for at least 8 hours. Soak urad and fenugreek seeds together for 2 hours.

2. Grind urad to a fluffy batter. Transfer to a container. Grind the millets to a smooth batter. Transfer to the same container. Mix batter well. Cover and keep in a warm place to ferment.

                                                                    

3. Add required salt when the batter is well fermented. 

4. Grease idly molds. Ladle batter to the molds. Steam in cooker for 7-8 minutes.

                                             

5. Gently remove idly using a spoon or spatula. Serve hot idly with chutney. I served it with hot pearl onion chutney (not featured in picture) for dinner.

                                                         

Note:

Depending on the altitude and location you are in the fermentation time would vary. 

I pre heat my oven to 200 degrees Fahrenheit, turn the oven off and place the batten in the oven under the light until it ferments. It could take 8-12 hours to ferment depending on the time of the year.

It would take lesser time to ferment in tropical places. 

You can also make dosa with this batter.