Kodo Millet Idli
Ingredients
Pre-soaked kodo millet (ground to rawa or coarse batter) – 3 cups
Urad dal – 1 cup
Salt – to taste
Urad dal – 1 cup
Salt – to taste
Method
1. Soak urad dal for 4 hours, then grind to a soft, fluffy batter.
2. Mix in the pre-soaked millet and enough water to reach idli-batter consistency.
3. Add salt and let the batter ferment overnight (8–10 hours) in a warm spot.
4. Pour into greased idli moulds and steam for 12–15 minutes.
5. Rest for 2 minutes before unmoulding.
6. Serve hot with sambar and chutney.
2. Mix in the pre-soaked millet and enough water to reach idli-batter consistency.
3. Add salt and let the batter ferment overnight (8–10 hours) in a warm spot.
4. Pour into greased idli moulds and steam for 12–15 minutes.
5. Rest for 2 minutes before unmoulding.
6. Serve hot with sambar and chutney.
Made with Pre-Soaked Kodo MilletShop the millet used in this recipe
Shop now