Idli is a popular South Indian breakfast usually made with rice and lentil. I can have idli for all three meals in a day or even for snacking :)..The recipe I’m sharing today is for Kuthiraivali idli which is another variation for the usual idlis as I have used barnyard millet instead of rice. Barnyard millet is high in fiber and rich in mineralst. The are gluten-free, low on sugar and even helpful for weight management. I have started using millet in daily diets knowing its benefits. So, sharing a step-wise recipe for a healthy breakfast and hope you all enjoy it too.
Firstly soak the millet and lentil along in some water..
Now grind it to make a smooth batter.
Leave the batter for fermentation for minimum hours. Steam it and enjoy!
Barnyard millet Idli / Kuthiraivali idli
make soft idlis for breakfast using barnyard millet!
Author: Priya Shiva
Recipe type: Breakfast
Serves: 40 idlis
- Barnyard rice/Kuthiraivali - 3+1/2 cups
- Urad Dal/White Lentil - 1 cup
- Fenugreek seeds - 1 tbsp
- Salt to taste
- Clean and soak rice and millet with fenugreek seeds in some water for minimum 2 hours.
- Now grind it using your food processor with enough water to make a smooth batter.
- Transfer the content in a pan and add some salt to taste and mix it well.
- If you feel the batter is too thick add some more water. Do not make the batter too runny, it should be of pouring consistency.
- Keep it overnight or minimum 6 hours for fermentation.
- Grease the idli plates with some cooking oil and fill it with the fermented batter.
- Steam it for 8-10 minutes and serve it hot with some sambar or chutney.