Saritha Sreedharan @wiseveganlife

Healthier version of the southern Indian staple

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2 cups finger millet
1 cup black urad dal
1 tsp fenugreek seeds
Cumin seeds
Curry leaves
Black pepper
Salt, to taste

Healthier version of the southern Indian staple


Wash and soak millets in a bowl. Wash black urad dal and fenugreek seeds and soak in a bowl separately. Let them soak for about eight hours


  • Wash the soaked black urad dal and grind it to thick semi solid paste and empty into a big bowl.
  • Grind the millets with a little water coarsely. Add it to the bowl.
  • Add salt and mix well. Keep it to ferment in a warm place for eight hours.
  • Heat a pan and roast cumin seeds, curry leaves, black pepper and hing. Add this seasoning into the dough once the dough is fermented. Mix well.
  • Pour the dough into the sections in an idly maker and cook for 15-20 minutes.
  • Serve with chutney and podis of choice.

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