Samo Millet Idli | Barnyard Millet Idli | समक चावल इडली
🌾Samo Millet Idli
A light, gluten-free and nutritious idli made from barnyard millet—ideal for fasting days or everyday healthy eating.
Ingredients:
Samo Millet (Samak rice) - 2 cupsMethod:
🥣 Step 1: Combine the Ingredients
In a bowl, add:
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Samo millet (barnyard millet)
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Urad dal
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Fenugreek seeds (methi dana)
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Sago (sabudana)
🚿 Step 2: Rinse and Soak
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Rinse the mixture 3–4 times with water to clean thoroughly.
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Soak in enough water for 6–8 hours.
🌀 Step 3: Blend to a Batter
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Drain the soaked mixture and transfer it to a blender.
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Add about ½ cup water and blend to form a smooth batter.
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Pour the batter into a mixing bowl.
🧂 Step 4: Season and Ferment
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Add salt and mix well. The batter consistency should be like regular idli batter—neither too thick nor too runny.
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Cover the bowl and leave it to ferment for 8 hours or overnight.
🧁 Step 5: Prepare for Steaming
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After fermentation, stir the batter gently.
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If needed, add a little water to adjust the consistency.
🛢️ Step 6: Grease and Fill the Moulds
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Lightly grease idli moulds with oil.
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Pour the batter into each mould without overfilling.
♨️ Step 7: Steam the Idlis
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Steam the idlis for 10–12 minutes on medium heat.
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To check doneness, insert a knife or toothpick—if it comes out clean, they’re done. If not, steam for another 3–4 minutes.
🔪 Step 8: Cool and Unmould
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Let the idlis cool slightly.
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Use a butter knife to gently remove them from the moulds.
🥥 Step 9: Serve and Enjoy
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Serve hot with coconut chutney, green chutney, or sambar.
💡 Tip:
You can use the fermented batter immediately, or store it in the refrigerator for up to 2 days and make fresh idlis later.
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