Millets are a staple diet for South Indians. There are only a few varieties which are popular- which are the plain idly, Podi idly (idly covered in chilly powder), sambar idly, rava idly etc. While the idlies remain the same, the garnishing is different. Millet idly is an excellent way to bring in a twist to the regular idlies. This idly recipe is good for health as it contains no gluten and high fibre.
Here is an excellent millet recipe that will give you a satisfaction of bringing in a healthy twist to your regular diet.
Foxtail millets or Thinai or Navane are available from Manna. They are hygienically packed and are available in your nearest super market. The foxtail millet idly or the Thinai Idly is a little thicker compared to the rice idlies.
Ingredients for Thinai Idly:
- Foxtail millet – 1.5 cup
- Idly rice – 1/3 cup
- Urad dal – 1/3 cup
- Fenugreek seeds – 1 & 1/2 tsp
- Salt – to taste
Method of preparing Thinai Idly, the millet recipe:
- Wash and Soak Foxtail millet and rice with water for 4 – 5 hours.
- Wash and soak Urad dal and fenugreek seeds with water for 4 – 5 hours.
- Drain the water and grind the millet and rice to a slightly course batter neither too thick nor too thin.
- Drain the water from dal & fenugreek mixture and grind with little water to make a smooth paste.
- Mix both the batters well and add salt to taste.
- Cover and place the container in a warm area to ferment overnight.
- Make idly with this batter by pouring a ladleful of batter into depressions of greased idly mold.
- Once the steam comes in the idly cooker, place the stand inside and cook for 12-15 minutes.
- serve hot idly with chutney.
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