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Clean barnyard rice and roast it in a pan on low flame for 5 minutes. Transfer it in a bowl.
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Heat oil in a pan, add mustard seeds. When seeds crackles add white lentil, curry leaves, green chillies, ginger, asafoetida and saute till lentil turns golden brown.
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Then add water, grated carrot and bring it to boil.
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Once water starts to boil, add salt to taste and add roasted millet. Keep stirring.
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Once the water is absorbed fully, remove pan from flame and let it cool down.
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Take a fistful and form a dumpling.
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Grease an idli plate with little oil and place the dumpling on it. Steam it for 5 minutes.
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Enjoy these steamed dumplings with chutney.