BARNYARD MILLET IDLIS
India is a land of diverse cultural heritage. Our ancestral kitchens boast of the knowledge of using whole grains, fiber rich and a balanced meal, that provides taste along with health and nutrition. Barnyard millet idlis, a delightful twist to the traditional South Indian breakfast staple, bring together the goodness of barnyard millet and the comforting appeal of idlis.Â
Barnyard millet, known for its nutritional richness and gluten-free nature, takes center stage in this innovative recipe, offering a healthier alternative to the conventional rice-based idlis. These idlis not only cater to those with gluten sensitivities but also provide a wholesome option for those seeking a nutritious and balanced start to their day. With a light, fluffy texture and a subtle nutty flavor, barnyard millet idlis redefine the breakfast experience, showcasing the versatility and adaptability of ancient grains in modern cuisine.
Ingredients:
- 1 cup sama ke chawal (barnyard millet)
- ½ cup sabudana (tapioca pearls)
- 2 pinches of baking soda
- Rock salt (edible and food grade) as required
- water for soaking
METHOD
- Take both the barnyard millet and tapioca pearls in a bowl.
- Rinse then well and soak in enough water for 3 hours.
- Drain and then grind into a paste without any water.
- If absolutely required, add not more than 2-3 spoons of water.
- The consistency of the batter should be a bit granular.
- Take the batter in a bowl and allow to ferment for 8-9 hours or overnight.
- Before preparing, add salt to the batter and mix well.
- Heat water in a steamer or an electric cooker.
- Add the baking soda to the batter and stir well.
- Pour the batter in greased idli moulds.
- Place in the steamer or electric cooker.
- Steam the idlis for 8-10 minutes or till they are cooked. Serve hot with peanut chutney.
