Horsegram And Foxtail Millet Idli Recipe
A diabetic friendly South Indian Recipes recipe with /2 foxtail millet, white urad dal (split), horse gram dal (kollu/ kulith). Ready in 30 min, serves 2.
Curated byAditi Iyer🇮🇳
- 1
To begin making the Horsegram And Foxtail Millet Idli recipe, wash and Soak Urad dal with methi seeds with enough water in a bowl for 6 hours or overnightLikewise, wash the horse gram and millets separately, soaking each of them in different bowls
/2 foxtail millet(1 cups)white urad dal (split)(1/2 cup)horse gram dal (kollu/ kulith)(1/2 cup)methi seeds (fenugreek seeds)(1 teaspoon) - 2
Soak them for a minimum of 6 hours or leave it overnight
- 3
Wash the soak the poha in a bowl of water for 20 minutes before grinding the idli batter
tablespoons poha (flattened rice)(2) - 4
Transfer the urad dal and methi seeds into a mixer-jar and grind into a smooth paste using a little water
white urad dal (split)(1/2 cup)methi seeds (fenugreek seeds)(1 teaspoon) - 5
Transfer this into a mixing bowl in which the batter will be mixed and set aside
- 6
Next transfer the horse gram into a mixer-jar and grind into a smooth paste using a little water
horse gram dal (kollu/ kulith)(1/2 cup) - 7
Add this to the bowl having the ground urad dal
white urad dal (split)(1/2 cup) - 8
Likewise grind the millets along with the poha and transfer it to the bowl in which the batter is going to be mixed
/2 foxtail millet(1 cups)tablespoons poha (flattened rice)(2) - 9
Bring all the ground mixtures together in a bowl and mix thoroughly to get a uniform batter
- 10
Rest and ferment for 8-10 hours in a warm place
- 11
Once the batter is fermented, add salt and water if required to adjust the consistency
salt - to tastesunflower oil - as required for greasing - 12
We need a batter of dropping consistency to make the idlis
- 13
Once you have the fermented Idli batter, grease the Idli Steamer Plates with a little oil
- 14
Pour spoonfuls of the idli batter into these moulds
- 15
Do make sure you fill the idli batter only half way through as they will rise up to the top when steamed
- 16
Once all the plates are filled, place the filled idli racks one above the other making sure the holes are facing the filled portion
- 17
Prepare the idli steamer with a little water in the bottom
- 18
Place the filled idli racks in the steamer
- 19
Place the steamer on high heat and steam the idli’s for 10 minutes
- 20
After 10 minutes of steaming, turn off the heat
- 21
Open the steamer and insert a knife or a pick to test whether the idli's are cooked
- 22
If nothing sticks then the idlis are perfectly steamed
- 23
Now you can remove the idli from the steamer
- 24
Have a small bowl filled with water
- 25
Dip a spoon in the water and then scoop the idli out starting from the edges
- 26
Dipping the spoon in water helps in the easy removal of idli from the plates
- 27
Pair Horsegram And Foxtail Millet Idli with Mysore Chutney and Keerai Sambar for a delicious breakfast
/2 foxtail millet(1 cups)horse gram dal (kollu/ kulith)(1/2 cup)
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Horsegram And Foxtail Millet Idli Recipe
A diabetic friendly South Indian Recipes recipe with /2 foxtail millet, white urad dal (split), horse gram dal (kollu/ kulith). Ready in 30 min, serves 2.
Curated byAditi Iyer🇮🇳
Directions
27 steps- 1
To begin making the Horsegram And Foxtail Millet Idli recipe, wash and Soak Urad dal with methi seeds with enough water in a bowl for 6 hours or overnightLikewise, wash the horse gram and millets separately, soaking each of them in different bowls
/2 foxtail millet(1 cups)white urad dal (split)(1/2 cup)horse gram dal (kollu/ kulith)(1/2 cup)methi seeds (fenugreek seeds)(1 teaspoon) - 2
Soak them for a minimum of 6 hours or leave it overnight
- 3
Wash the soak the poha in a bowl of water for 20 minutes before grinding the idli batter
tablespoons poha (flattened rice)(2) - 4
Transfer the urad dal and methi seeds into a mixer-jar and grind into a smooth paste using a little water
white urad dal (split)(1/2 cup)methi seeds (fenugreek seeds)(1 teaspoon) - 5
Transfer this into a mixing bowl in which the batter will be mixed and set aside
- 6
Next transfer the horse gram into a mixer-jar and grind into a smooth paste using a little water
horse gram dal (kollu/ kulith)(1/2 cup) - 7
Add this to the bowl having the ground urad dal
white urad dal (split)(1/2 cup) - 8
Likewise grind the millets along with the poha and transfer it to the bowl in which the batter is going to be mixed
/2 foxtail millet(1 cups)tablespoons poha (flattened rice)(2) - 9
Bring all the ground mixtures together in a bowl and mix thoroughly to get a uniform batter
- 10
Rest and ferment for 8-10 hours in a warm place
- 11
Once the batter is fermented, add salt and water if required to adjust the consistency
salt - to tastesunflower oil - as required for greasing - 12
We need a batter of dropping consistency to make the idlis
- 13
Once you have the fermented Idli batter, grease the Idli Steamer Plates with a little oil
- 14
Pour spoonfuls of the idli batter into these moulds
- 15
Do make sure you fill the idli batter only half way through as they will rise up to the top when steamed
- 16
Once all the plates are filled, place the filled idli racks one above the other making sure the holes are facing the filled portion
- 17
Prepare the idli steamer with a little water in the bottom
- 18
Place the filled idli racks in the steamer
- 19
Place the steamer on high heat and steam the idli’s for 10 minutes
- 20
After 10 minutes of steaming, turn off the heat
- 21
Open the steamer and insert a knife or a pick to test whether the idli's are cooked
- 22
If nothing sticks then the idlis are perfectly steamed
- 23
Now you can remove the idli from the steamer
- 24
Have a small bowl filled with water
- 25
Dip a spoon in the water and then scoop the idli out starting from the edges
- 26
Dipping the spoon in water helps in the easy removal of idli from the plates
- 27
Pair Horsegram And Foxtail Millet Idli with Mysore Chutney and Keerai Sambar for a delicious breakfast
/2 foxtail millet(1 cups)horse gram dal (kollu/ kulith)(1/2 cup)
About this recipe
A diabetic friendly South Indian Recipes recipe with /2 foxtail millet, white urad dal (split), horse gram dal (kollu/ kulith). Ready in 30 min, serves 2.
Nutrition Facts
Per serving (2 servings)
Rate this recipe
You Might Also Like
Chana Dal Chutney Recipe
⏱ 25 min
Drumstick Spinach Juice Recipe
⏱ 35 min
Name Cucumber Salad Recipe - Quickcomber sausage
⏱ 70 min
Dried Neem Flower Flavored Rice (Recipe in Hindi)
⏱ 370 min
Broccoli And Aloo Poriyal Recipe - South Indian Broccoli And Potato Stir Fry
⏱ 35 min
Spinach Coriander Dosa Recipe - Spinach and Coriander Dosa Recipe
⏱ 55 min