MILLET IDLY

Saritha Sreedharan @wiseveganlife

Healthier version of the southern Indian staple

There's more where this came from!

Ingredients

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

Healthier version of the southern Indian staple

Preparation

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

Method

1. Wash the soaked black urad dal and grind it to thick semi
solid paste and empty into a big bowl.
2. Grind the millets with a little water coarsely. Add it to the
bowl.
3. Add salt and mix well. Keep it to ferment in a warm place
for eight hours.
4. 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.
5. Pour the dough into the sections in an idly maker and
cook for 15-20 minutes.
6. Serve with chutney and podis of choice.

Want more recipes like this?

Try vegan with Veganuary and we'll send you our celebrity cookbook, recipes, and much more - all for free!
One-Pot Meal Plan
Celebrity Cookbook
Delicious Recipes
31 Coaching Emails