New Update
| Main ingredients | Foxtail millets, Split skinless black gram (dhuli urad dal), Fenugeek seeds, Salt, Oil, Coconut chutney |
| Cuisine | South Indian |
| Course | Snack |
| Prep time | 10-12 hours |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup foxtail millet, washed, soaked for 3-4 hours, and drained
- ½ cup split skinless black gram (dhuli urad dal), washed, soaked for 3-4 hours, and drained
- 1 teaspoon fenugreek seeds (methi dana), soaked for 3-4 hours, and drained
- Salt to taste
- Oil for brushing
- Coconut chutney to serve
Method
- Put foxtail millet in a grinder jar, add split skinless black gram, fenugreek seeds and ¾ cup water and grind to a fine paste. Transfer into a large bowl and set aside to ferment for 6-8 hours.
- Once fermented, add salt and mix well.
- Boil sufficient water in a steamer.
- Brush each cavity of the idli moulds with some oil. Pour a ladleful of batter into each cavity and place the moulds in the steamer, cover and steam for 10-12 minutes.
- Remove the moulds from the steamer and de-mould the idlis.
- Place them on serving plates and serve hot with coconut chutney.
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