Ingredients:Millet: 1 cup Barnyard Millet (Kuthiraivali).Tempering: 1 tsp oil, ½ tsp mustard seeds, 1 tsp urad dal, 1 tsp chana dal, a pinch of asafoetida (hing).Flavoring: 1-2 green chilies (chopped), 1 tsp chopped ginger, a few curry leaves, and 2 tbsp grated coconut.Optional: 1 grated carrot for added nutrition.Liquid: 2 to 2.5 cups of water.Step-by-Step Instructions:Preparation: Wash the millet thoroughly. You can dry roast it for 5 minutes for a better aroma.Tempering: Heat oil in a pan. Add mustard seeds, urad dal, and chana dal. Sauté until the dals turn golden.Sauté Aromatics: Add green chilies, ginger, curry leaves, and asafoetida. If using carrots or onions, sauté them until soft.Boil: Pour in water and add salt. Bring it to a rolling boil.Cook Millet: Slowly add the millet while stirring to avoid lumps. Cover and simmer on low heat for 10–15 minutes until the water is completely absorbed and the millet is cooked.Shape: Let the mixture cool slightly. Grease your palms with oil and take small portions to shape into cylindrical or round dumplings (pidi style).Steam: Place the dumplings in an idli steamer or any steamer plate. Steam for 8–10 minutes until they look shiny.