RITIKA NARULA

Cooked Millet Idli Recipe

I was not too much into making South Indian food at home. We have cooks at home and generally they know how to make idlis and dosas. So i never really bothered to learn it myself. Plus i thought it was not possible to get hotel type texture of idli at home. 

Two years back when i started consuming millets then i thought of different ways of having them. While experimenting with the millets recipes , i realized i had to learn the procedure of making idlis . So began my trial and error. Well i have tasted idlis at home made by various cooks at my home but never have i tasted idlis so soft. 

 

The other day when i made boiled millets for dinner , i had leftovers  so i just wanted to use it the following day. I therefore experimented with these cooked millets idli an

d wow they turned out so melt in mouth. Hubby dear is not an idli fan but he requested for a repeat. 

We loved it so much that we actually thought of cooking some extra  millets every time we want to have idlis . Well i do make soaked millets  idli too but even that doesnt stand in the way of the cooked millet idli. I used foxtail millets or kangi for this but any millets can be used for making the idlis. I served it with moong dal sambhar and coconut chutney. 

 

 

 

 

 

Yields1 Serving

 1 cup cooked millet ( i used leftover boiled foxtail millets)
 1 cup idli rawa
 1/2 cup urad dal
 1 tsp fenugreek seeds
 Salt to taste

1

Soak urad dal and fenugreek seeds overnight .
Soak idli rawa for 1.5 to 2 hours
Drain and place in blender or wet grinder along with the cooked millets.
Make smooth paste
Transfer in a big bowl. Add salt.
Cover and let it ferment for 8 hours.

2

Grease the idli mould with oil.
Mix the batter gently.
Pour the batter in idli moulds.
Cover and steam for 12 to 15 minutes.

3

Check using a toothpick or a knife it should come out clean when done.
Let rest for a couple of minutes .
Demould and serve with chutney and sambhar.

Ingredients

 1 cup cooked millet ( i used leftover boiled foxtail millets)
 1 cup idli rawa
 1/2 cup urad dal
 1 tsp fenugreek seeds
 Salt to taste

Directions

1

Soak urad dal and fenugreek seeds overnight .
Soak idli rawa for 1.5 to 2 hours
Drain and place in blender or wet grinder along with the cooked millets.
Make smooth paste
Transfer in a big bowl. Add salt.
Cover and let it ferment for 8 hours.

2

Grease the idli mould with oil.
Mix the batter gently.
Pour the batter in idli moulds.
Cover and steam for 12 to 15 minutes.

3

Check using a toothpick or a knife it should come out clean when done.
Let rest for a couple of minutes .
Demould and serve with chutney and sambhar.

Cooked Millet Idli Recipe

2 thoughts on “Cooked Millet Idli Recipe”

  1. Very great work because for me working in kitchen is a stress buster.
    Shall try your recipe very soon.
    Best Wishes.

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