Tired of the same old breakfast routine? Craving something healthy, delicious, and surprisingly fluffy? Then look no further than millet idli! This traditional South Indian breakfast staple gets a modern twist with the addition of nutritious millets, creating a super soft and spongy texture that will leave you wanting more. Millets are packed with fiber, protein, and essential minerals, making this a guilt-free way to start your day. Unlike rice-based idlis, millet idlis offer a delightful lightness and a subtly nutty flavor that elevates the classic dish.
Forget the complicated recipes and long steaming times! This recipe simplifies the process, yielding incredibly soft and airy idlis without any fuss. We'll guide you through each step, ensuring perfectly fluffy millet idlis every time, even for first-time cooks. Ready to discover the secret to unbelievably soft and healthy millet idlis? Let's dive into the detailed step-by-step instructions!
Tools Needed
- Bowl
- Idli mold
- Idli steamer (or alternative like a sieve over a pan)
- Spoon
- Knife
Ingredients
- Millet flour
- Semolina (or gram flour): 1/2 bowl
- Carrots
- Peas
- Beans
- Green coriander
- Salt
- Curd (yogurt): 1/2 bowl
- Water
- Mustard seeds: 1/2 teaspoon
- Curry leaves: 8-10
- Asafoetida: a pinch
- Red chili powder
- Oil
- Ghee
- Eno (fruit salt): 1/2 teaspoon
Step-by-Step Instructions
Step 1. Preparing the Idli Batter
- Take a bowl of millet flour. Adjust quantity to your preference.
- Add 1/2 bowl of semolina (or gram flour) to the millet flour.
- Add chopped vegetables (carrots, peas, beans, green coriander, or any vegetables you have).
- Add salt to taste and 1/2 bowl of curd (yogurt). Mix well. The curd should not be too sour or cold.
- Gradually add water to make a smooth batter. The batter should not be too thick or thin.
- Cover the batter and let it rest for 8-10 minutes.
Step 2. Flavoring and Leavening the Batter
- Heat oil, add mustard seeds, asafoetida, and curry leaves. Once roasted, add red chili powder and remove from heat.
- Add the tempering to the idli batter.
- Add 1/2 teaspoon of Eno (fruit salt) and mix gently with a spoonful of water. Don't overmix.
Step 3. Steaming the Idlis
- Grease an idli mold with ghee. Fill the molds with the batter.
- Steam the idlis in a steamer for 15 minutes on medium heat.
Step 4. Serving the Idlis
- Once cooked, let it cool slightly before removing the idlis from the mold.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- For a fluffier idli, use semolina or gram flour instead of all millet flour.
- The idli batter should have a smooth and slightly pourable consistency.
- If you don't have an idli steamer, use a sieve placed over a pan with boiling water to steam the idlis.
- Serve hot with coconut chutney, sambar, or dal.
Nutrition
- N/A
FAQs
1. Can I use other types of millets besides foxtail millet?
Yes! You can experiment with other millets like sorghum, pearl millet, or a combination. Adjust the liquid as needed, as different millets absorb differently.
2. Why are my millet idlis not as fluffy as yours?
Ensure your batter is fermented properly (until doubled in size). Also, avoid over-mixing the batter, and use a good quality idli steamer for even steaming.
3. How long can I store the leftover millet idli batter?
Store the fermented batter in the refrigerator for up to 24 hours. Discard any batter that shows signs of spoilage.
Enjoy these healthy and delicious millet idlis as a nutritious and satisfying start to your day. This simple recipe allows you to easily incorporate millets into your diet, offering a delightful alternative to traditional idlis. So, ditch the processed breakfast options and embrace the fluffy goodness of homemade millet idlis!