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Monday, April 19, 2021

A - Z Idli Series ~ F for Foxtail Millet Idli

Today's idli are made of foxtail millet, a millet that has been grown in India since ages. The millet is rich in fiber, calcium and has a low glycemic index making it an ideal choice for diabetics. These idlis are made only with foxtail millet and skinned black gram, thus  making it a healthy and nutritious breakfast choice for anyone. I sometimes replace a portion of millet with rice but rice free version is obviously healthier. These idlis when served with chutney and/or sambhar make a filling and delicious breakfast / brunch. Obviously, these are gluten-free and vegan if  idli moulds are greased with oil.   
Ingredients: (Yield - 18 - 20 idlis)
1 cup foxtail millet
1/2 cup skinned black gram / urad dal
1/2 tsp. fenugreek seeds
Salt to taste
Water to grind the batter

Directions:
* Rinse foxtail millet, black gram and fenugreek seeds and drain. Soak them together in water, in a bowl for about 4 - 5 hours and drain the water used to soak completely.
* Grind them together adding salt and water just enough to grind them into a smooth and thick batter .
* Transfer the batter to a container and cover it. Allow it to ferment overnight (if the batter was ground in the evening) or for about 10 - 12 hours in a warm place or in an oven with the lights on if living in a cold climate until it ferments.
* Heat about 2 cups of water in a idli cooker base or a idli cooker or a steamer on medium heat. 
* Add Eno's fruit salt to the batter if the fermented batter doesn't raise much. Add 1/2 tsp. fruit salt over the batter and sprinkle a little over it and quickly stir the batter to combine.
* Grease the idli moulds with ghee / oil and spoon the batter into idli plates.
* Place the idli stand in the prepared cooker / steamer and close the lid. Don't use the valve for the lid if using a pressure cooker.
* Steam the idlis on low heat setting for about 20 - 25 minutes or until done. (The idlis should not stick when touched with moist fingers.)
* Wait for about 10 minutes and then demold the idlis by running a spoon around the edges.
* Serve them warm with a chutney / sambhar. 
* Leftovers can be refrigerated.
This post is an entry for Blogging Marathon #121 and check the link to find out what other marathoners are cooking.

7 comments:

rajani said...

Dosa and idli are staples and it’s always a good idea to slowly steer it with healthier substitutes. Millet idli looks great and doesn’t feel like you are actually missing the taste and texture of the regular idli!

vaishali sabnani said...

That surely is a interesting, healthy Idli. Wonder how you come up with such innovative idlis! Would live to try some with that yum chutney.

Harini R said...

We have moved to a millet based diet and we are loving the idlis made with different varieties of millets. I follow the same measurements as you have mentioned and we don't miss the traditional rice based idlis anymore.

Priya Srinivasan - I Camp in My Kitchen said...

idly chutney the best breafkast in the world! Love making millet idlies. I m yet to try with foxtail millet, looks perfect!

Narmadha said...

Millet idli is so healthy and nutritious and I make them sometimes in place of regular idli. Need some piping hot sambar to enjoy this millet idli

Srivalli said...

I love this version of idli Suma..it is surely a great idea to include this for breakfast!

Radha said...

Foxtail millet is one of our favorite and we love the idli made with it. Your idlis are great and provide excellent protein. Thanks for sharing.