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.

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Foxtail Millet Instant Puliyogare

Here is another dish to add to 'Millet Recipes' repertoire, if one is interested in millet based Indian diet. I have substituted millet for rice in the instant puliyogare here to give it a healthy touch. Instant puliyogare mix is one of the products from MTR that I love. It yields a south Indian style, quick and tasty tamarind rice when mixed with cooked rice. 

Ingredients:
1 and 1/2 cup cooked foxtail millet
2 tbsp. oil
1 tbsp. peanuts
1 sprig curry leaves
2 tbsp. instant puliyogare powder (I used MTR brand.)
Directions:
* Let the cooked millet cool a bit before using it in the recipe. 
* Heat oil in a pan (There is no need to bring it to smoking point.) and add peanuts and curry leaves. Toast until peanuts turn golden brown. Then add puliyogare powder to the oil and mix quickly. Turn off the stove. 
* Add the cooked millet and mix gently to combine. Taste and add salt if needed and mix once again. 
* Serve immediately.

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