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🇮🇳
Instructions
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)
Rate this recipe
You might also like
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🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
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)
Rate this recipe
You might also like · South Indian Recipes
Amla Rasam Recipe
⏱️ 40 min
Sundakkai and Methi Leaves Sambar Recipe - Sundkai Methi Sambar Recipe
⏱️ 65 min
Verusenaga Sambar Recipe
⏱️ 40 min
Cauliflower Thoran Recipe (Kerala Style Cauliflower)
⏱️ 20 min
Pudalangai Milagu Kootu Recipe
⏱️ 50 min
Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe
⏱️ 40 min