Browntop Millet Idli
Ingredients
Pre-soaked browntop millet, ground to rawa – 3 cups
Urad dal – 1 cup
Fenugreek seeds – ¼ tsp
Salt – to taste
Urad dal – 1 cup
Fenugreek seeds – ¼ tsp
Salt – to taste
Method
1. Wash and soak the urad dal and fenugreek seeds for 4 hours, then grind to a soft batter.
2. Mix in the browntop millet rawa and water to reach idli-batter consistency.
3. Add salt and ferment overnight in a warm place.
4. Pour into greased idli moulds and steam for 12–15 minutes, checking with a toothpick.
5. Rest briefly, then unmould.
6. Serve hot with chutney and sambar.
2. Mix in the browntop millet rawa and water to reach idli-batter consistency.
3. Add salt and ferment overnight in a warm place.
4. Pour into greased idli moulds and steam for 12–15 minutes, checking with a toothpick.
5. Rest briefly, then unmould.
6. Serve hot with chutney and sambar.
Made with Pre-Soaked Browntop MilletShop the millet used in this recipe
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