Millet Idly ~ Kodo Millet

Millets are a group if highly variable small seeds widely grown around the world as cereal crops. Compared to white rice or wheat, millets are high on fiber and controls blood sugar and cholesterol levels. Millets are rich on calcium which are good for bones and body repair. Being rich in iron it is good for all ages specially toddlers or infants which acts as a boast for mental and physical health. There are variety of millets like Kodo millet, fox tail millet, pearl millet, proso millet, finger millet, quinoa and many more.

A variety of food can be made with these millets. You might have already tried my Foxtail millet dosa, Ragi dosa, foxtail millet khichdi, Ragi / finger millet Roti, Quinoa Pulao, Quinoa Idly. Today I will be preparing Millet idly using kodo millets. This recipe goes to week 4 day 3 of Blogging Marathon 114 under the theme " Brighten your breakfast".

Ingredients:

Kodo Millet 1 1/2 cup
Udad dal 3/4 cup
Idly Rava / cream of rice 1/2 cup
Fenugreek seeds 1/4 tsp
Salt to taste


Preparation:


Wash udad dal, millets and fenugreek seeds 3-4 times.
Soak overnight or for at least 8 hours.
Wash and soak idly rava also for 1 hour.
Grind everything together except soaked rava to smooth paste.
Add little water if required.
Now add rava to the ground batter and mix well.
Cover and set aside to ferment for 6-8 hours ( depending on the temperature in the house )

Once fermented add salt to batter and mix well.
Now grease the idly plates / molds with oil or ghee.
Fill the molds with batter and cook on steam for 12-15 minutes.
Just as regular idly, use idly cooker or presser cooker to make these idly.
Serve hot with coconut or peanut chutney or any of your favorite chutney.

Check to see what my fellow bloggers are cooking for Blogging Marathon 114.