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MILLET IDLY

Saritha Sreedharan @wiseveganlife

Healthier version of the southern Indian staple

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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

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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