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Recipe Overview
Diet Type
Vegetarian
Meal Course
9
Cuisine
1
Portion / Quantity
Description
Ingredients
1 cup – 240mlPearl millet / Kambu / Bajra – 2 cupsWhite,round urad dal – 1/2 cupPoha / Aval / rice flakes – 1/4 cup ( I used thick poha)Methi seeds / Fenugreek seeds – 1/2 tsp (Optional)Salt & Water – As needed
Preparation
Wash and soak pearl millet, methi seeds and poha together for 5 hours.Wash and soak urad dal separately in another bowl for 2 hours.Grind urad dal to a smooth paste adding the soaked water.Collect in a bowl and then grind millet + Poha mixture to a smooth paste adding enough water.Mix both the batter with hands and let it ferment overnight. The next day, mix the batter well and make idli.Enjoy with tomato chutney or coconut chutney !Energy 369kcalProtein 11.4gCarbohydrates 62.2gFiber 8.9gFat 3gCalcium 42mgFolate82�g
1 cup – 240mlPearl millet / Kambu / Bajra – 2 cupsWhite,round urad dal – 1/2 cupPoha / Aval / rice flakes – 1/4 cup ( I used thick poha)Methi seeds / Fenugreek seeds – 1/2 tsp (Optional)Salt & Water – As needed
Preparation
Wash and soak pearl millet, methi seeds and poha together for 5 hours.Wash and soak urad dal separately in another bowl for 2 hours.Grind urad dal to a smooth paste adding the soaked water.Collect in a bowl and then grind millet + Poha mixture to a smooth paste adding enough water.Mix both the batter with hands and let it ferment overnight. The next day, mix the batter well and make idli.Enjoy with tomato chutney or coconut chutney !Energy 369kcalProtein 11.4gCarbohydrates 62.2gFiber 8.9gFat 3gCalcium 42mgFolate82�g
⚡ Macronutrients
Calories369kcal
Protein11.4g
Carbs62.2g
Fat3g
Fiber8.9g
Sugarg
🥗 Ingredients
| Ingredient | Qty |
|---|---|
| Kambu (pearl millet) - 3 cups � � � � Urad dal - � cup � � � � Fenu greek seeds - 1 tbsp � � � � Salt to taste � � � � Water as needed |
👨🍳 Preparation Methods
Wash and Soak urad dal, kambu and fenugreek seeds separately for 6 hours � Drain water & grind to nice batter. � Transfer the batter to a container then add sea salt / normal salt then mix well cover it and leave it for fermentation (approximately 8 hours) � Heat idli cooker with water & let it boil. � Then grease idly plates with oil, pour batter in each cavity, place it in boiling water, cover lid and steam it for 8 to 10 min. � Serve hot with Tomato chutney or sambar Note � Don't add rice flour it makes the idly hard Tip � Use your hands to mix the batter for good fermentation
Prep: 0m
Cook: 15m