Introduction: Get ready to embark on a culinary adventure with our Little Millet Idli recipe! Idli, a beloved South Indian staple, is a steamed rice cake known for its soft and fluffy texture. In this recipe, we’ve given the classic Idli a healthy twist by incorporating little millet, a nutritious grain that adds a unique flavor and enhances the nutritional value of the dish. Join us as we explore the delightful world of Little Millet Idli and discover a wholesome breakfast option that’s both delicious and nourishing.

Ingredients:

• 1 cup little millet
• 1/2 cup urad dal (split black lentils)
• 1/2 teaspoon fenugreek seeds
• Salt to taste
• Water for soaking and grinding

Instructions:

1. Rinse the little millet, urad dal, and fenugreek seeds separately under running water and drain well. Set aside.
2. In a large bowl, combine the rinsed urad dal and fenugreek seeds. Add enough water to cover the dal completely and let it soak for 4-6 hours.
3. In another bowl, combine the rinsed little millet. Add enough water to cover the millet completely and let it soak for 4-6 hours.
4. After soaking, drain the water from the urad dal and fenugreek seeds. Transfer them to a blender or wet grinder.
5. Grind the urad dal and fenugreek seeds into a smooth and fluffy batter, adding water as needed. The batter should have a thick consistency.
6. Transfer the ground batter to a large bowl.
7. Drain the water from the little millet and transfer them to the blender or wet grinder.
8. Grind the little millet into a smooth batter, adding water as needed. The batter should have a thick consistency similar to that of the urad dal batter.
9. Transfer the ground little millet batter to the bowl containing the urad dal batter.
10. Add salt to taste to the batter and mix well to combine.
11. Cover the bowl with a clean cloth and let the batter ferment in a warm place for 8-10 hours or overnight. During fermentation, the batter will rise and double in volume.
12. After fermentation, gently stir the batter to deflate it.
13. Grease the idli molds with a little oil or ghee.
14. Pour the batter into the greased idli molds, filling them to the brim.
15. Steam the idlis in a steamer for 10-12 minutes or until they are cooked through. To check if the idlis are done, insert a toothpick into the center of an idli. If it comes out clean, the idlis are ready.
16. Once cooked, remove the idli molds from the steamer and let them cool for a few minutes.
17. Carefully unmold the idlis using a spoon or knife.
18. Serve the Little Millet Idlis hot with coconut chutney, sambar, or any other accompaniment of your choice.

Variations:

• You can add finely chopped vegetables such as carrots, peas, or capsicum to the batter to make vegetable idlis.
• For a spicy twist, you can add finely chopped green chilies or grated ginger to the batter.
• You can also experiment with different proportions of little millet and urad dal to adjust the texture and taste of the idlis.

Nutritional Information: Little Millet Idli is a nutritious and low-fat breakfast option that’s rich in carbohydrates, protein, fiber, vitamins, and minerals. Little millet is gluten-free and easy to digest, making it suitable for individuals with dietary restrictions or sensitivities. This dish is light yet filling, providing sustained energy to kick-start your day on a healthy note.

Conclusion: Little Millet Idli is a wholesome and delicious breakfast option that’s perfect for the entire family. With its soft and fluffy texture and subtle nutty flavor, these idlis are sure to be a hit at the breakfast table. Whether you’re a fan of traditional South Indian cuisine or simply looking for a nutritious breakfast alternative, Little Millet Idli is a must-try recipe. Give it a try and treat yourself to a nourishing start to your day!