By Dr. Sirisha Potluri
Ingredients:
1 cup urad dal ( soak overnight)
1-1/2 cup fox tail millets ( soak overnight)
1/4th cup white corn grits
1/2 teaspoon methi seeds ( soak these along with urad dal.
We can grind the batter in wet grinder or regular blender too.
Instructions:
Batter Preparation:
Wash urad dal and millets and keep them ready.
Grind urad dal and fenugreek seeds in a wet grinder for 10-15 minutes, just like we grind for normal idli, but make sure to add ice-cold water.
After 15 minutes add foxtail millets to urad dal mixture in a wet grinder and grind for 2-3 minutes, not more than that.
Now remove the batter and mix white corn grits and let the batter ferment for 8 hours.
Use this batter like regular idli batter and make idli.
I used this batter to make utthapam adding all the veggies, came out so good.
Idli Preparation:
1. Rinse idli plates with warm water keep it ready, don’t wipe the water off.
2. Mix the fermented batter thoroughly but gently and pour it into the idli plates.
3. Add water to a pressure cooker and let it steam for 2-3 minutes
4. Now place the idli plates with batter in the cooker and close the lid and don’t put weight.
5. Steam cook these idlis on medium-high heat for 12 to 14 minutes and then turn off the heat.
6. After a minute, remove the idli from the plates using the wet spoon.
7. Eat these hot idlis with chutney, sambar, or spiced flax seed powder.
