Cooking with millets series has made me think about new recipes which can be made using them all the time. I have share thinai idli recipe before, but it has rice in them..I wanted to make a idly recipe with no rice and finally i made this..
I should tell you, i never missed my normal rice idlies when i had this. Because they turned out so soft and fluffy. Hubby never believed that it is made with a millet..This made me so happy, because he didn't miss the regular idlies, plus this recipe has no rice..I served this with dal soup and it was yummy..
So give this a try and let me know how it turns out for you..
Preparation Time : 20 mins
Soaking Time : 3 to 4 hours
Fermenting Time: 12 to 15 hours
Cooking Time : 7 to 10 mins per batch
Serves : 7 to 8
Whole Urad dal - 1 cup
Varagu / Kodo Millet - 5 cup
Fenugreek Seeds / Methi / Vendayam - 1 tsp
Salt to taste
Wash and Soak urad dal and fenugreek seeds separately and varagu rice separately for atleast 3 hours. Drain them.
Take the urad dal and fenugreek in a blender and add very little water to make a thick and smooth paste. transfer it to a container.
Now take the varagu rice in the same blender and make it into a fine puree. Pour this over the dal mix. Add some salt and mix well.
Cover and let it ferment for 12 to 15 hours.
Once it is fermented. Mix well.
Grease some idli plates with a little oil. pour small ladleful of batter into each mould and place it over the steamer. Cover and steam for 7 to 8 mins.
Now remove it out and use a spoon which is dipped into water to slide the idli out. Store this idli in hot case.
Serve with sambar or chutney.
|Measure your dal and varagu millet|
|Wash it well and cover with water|
|Now it is all soaked|
|I used my blender to grind it..Take urad dal in a mixer|
|Actually you have to add fenugreek while you are soaking urad dal, i ran out of it.|
so i used some fenugreek powder for the aroma
|Grind it to a smooth paste|
|Take it in a bowl|
|In the same blender add in the soaked varagu|
|make a smooth paste|
|pour it over the urad dal mix|
|Mix well..You can add salt at this point, but i forgot..|
|cover it and let it ferment 12 to 15 hours|
|now add some salt|
|mix well..see how airy the batter is|
|Grease some idli moulds|
|fill each moulds|
|place the idli plates over the steamer|
|cover and steam|
|now it is all cooked|
|dip a spoon in some water|
|slide it under the idlies|
|I stored my idlies in hot case|
|so it can stay warm|
|So spongy and so fluffy|
|I served it with dal soup|