We all know millets are so much healthier for us, but have you ever thought why we have not included in our daily diet like we include rice, vegetables, meat and stuff like that. Probably the answer would be we dont know how to use them, what to do with them. I too was like that untill i planned to start a series called “cooking with millets”. So far i have used only thinai / foxtail millets. I made idli and dosai with it and simple loved it.. Make sure you check out the thinai dosa recipe too..
Few days back me and hubby were talking about healthy eating. We finally came to a decision that including millets in our diet atleast once a week. And immediately we went for a purchase, igot two packets of thinai, two packets of kambu and barley. This is what i could find in my super market. But still i have explore other grains too like samai, varagu. So stay tuned for more millet recipes.
And to say about this idli, i was quite worried about the taste of the idly. But to my surprise it turned out quite good actually. It was little denser than normal rice idlies, you have to keep in mind that it is made my millets BTW. And for best taste enjoy this idly with tomato chutney and coconut chutney.
Preparation Time : 10 mins
Soaking Time : 4 hours
Fermenting Time : 6 to 8 hours
Cooking Time : 10 mins per batch
Serves : 7 to 10
Thinai / Foxtail Millet – 2 cups
Normal Cooking Rice – 1 cup ( I used Red Samba Rice)
Urad dal / Ulundu Paruppu – 1cup
Fenugreek Seeds / Vendayam – 1 tsp
Salt to taste
Wash all the ingredients well in lots and lots of water.
Now soak urad dal and fenugreek together, Soak rice and thinai separately. Soak all of them for 4 hours.
When they are soaked, drain them.
Now take a blender and add urad dal and fenugreek. Grind them till they are fluffy and foamy. Transfer them to a large bowl.
Now in the same blender add in rice and thinai and grind them till they are smooth. Add water slowly while grinding them.
Pour them to the same bowl where you have urad dal mix. Add salt and mix well.
Now cover them and leave to ferment for 6 – 8 hours.
Once they are fermented, give one final mix.
Grease idli plates with oil. pour small ladleful of batter in it and steam for 7 to 10 mins.
Once steamed, remove each idly with a spoon and serve it with coconut chutney ad spicy tomato chutney
|Take all your ingredients|
|This is how thinai looks like|
|Urad dal and fenugreek seeds|
|Rice , I used Samba Red Rice|
|Wash them very well and soak them in water|
|Cover and leave them for 4 hours|
|When they are soaked|
|First grind urad dal and fenugreek mix|
|Grind till they are foamed up and fluffy|
|Transfer to a large bowl|
|Now in the same blender, add rice|
|add thinai along with rice|
|Grind them to a smooth paste|
|Add it to urad dal mix|
|Add in salt|
|Cover and let it ferment|
|Look it is fermented|
|grease your idly plates|
|Pour it into idly moulds|
|Place them on idly stand|
|Cover and cook|
|Cook till done|
|Remove with a spoon|