Main dish

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Millet Idli


3 cups bajra (or) ragi (or) jowar

1/2 cup urad dal

2 tsp fenugreek seeds (methi seeds)

salt to taste

1.     Soak bajra, bengal gram and fenugreek seed together for at least 12-15 hours. Grind using a mixer or a grinder to the consistency that is a little coarser than normal idly batter. Add salt to taste.

2.     Keep in the fridge for at least 8 hours. Steam the idlies as you do normally but for 5 extra minutes. Making idly upma with these idlies by adding spices and chopped onions is a tasty variation.

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