Introduction

Samai Idli, or Little Millet Idli, is a healthy and delicious variation of the traditional South Indian idli. Made from little millet (samai) and urad dal (split black gram), these steamed cakes are not only gluten-free but also packed with nutrients like fiber, protein, and essential minerals. Perfect for breakfast or a light meal, Samai Idli offers a delightful way to incorporate millets into your diet. Let’s explore how to make these soft and fluffy idlis at home.

Ingredients

For the Idli Batter:

• 1 cup Samai (Little Millet)
• 1/2 cup Urad Dal (Split Black Gram)
• 1/4 teaspoon Fenugreek Seeds
• Salt to taste
• Water as needed

For Steaming:

• Oil for greasing the idli molds
• Water for the steamer

Optional Accompaniments:

• Coconut Chutney
• Sambar
• Tomato Chutney

Instructions

Step 1: Preparing the Batter

1. Rinse and Soak:
   • Rinse the little millet thoroughly under running water.
   • Rinse the urad dal and fenugreek seeds together.
   • Soak the little millet and the urad dal with fenugreek seeds separately in enough water for about 4-5 hours or overnight.
2. Grinding the Batter:
   • Drain the soaked urad dal and fenugreek seeds.
   • Grind them to a smooth and fluffy batter using a blender or wet grinder, adding water as needed.
   • Drain the soaked little millet and grind it to a slightly coarse batter, adding water as needed.
   • Combine both batters in a large mixing bowl, add salt to taste, and mix well.
3. Fermentation:
   • Cover the bowl with a lid or a clean cloth and let the batter ferment in a warm place for 8-10 hours or overnight. The batter should rise and become slightly frothy.

Step 2: Making the Idlis

1. Prepare the Steamer:
   • Grease the idli molds with a little oil to prevent sticking.
   • Pour water into the steamer or idli cooker and bring it to a boil.
2. Pour the Batter:
   • Stir the fermented batter gently.
   • Pour the batter into the greased idli molds, filling each mold about three-quarters full.
3. Steam the Idlis:
   • Place the idli stand in the steamer or idli cooker.
   • Cover and steam the idlis on medium heat for about 10-12 minutes or until a toothpick inserted into the center of an idli comes out clean.
4. Cool and Remove:
   • Allow the idlis to cool for a minute or two.
   • Remove them from the molds using a spoon or butter knife.

Step 3: Serving the Idlis

1. Serve Hot:
   • Serve the hot Samai Idlis with coconut chutney, sambar, or tomato chutney.

Tips for Making Perfect Samai Idlis

• Consistency of Batter: Ensure the batter is not too thick or too runny. It should be of medium consistency for soft and fluffy idlis.
• Fermentation: Proper fermentation is crucial for light and airy idlis. In colder climates, place the batter in a pre-warmed oven (turned off) to aid fermentation.
• Steaming: Avoid overcooking the idlis, as they can become hard. Stick to the recommended steaming time and check for doneness.

Conclusion

Samai Idli is a wonderful way to enjoy the traditional flavors of South Indian cuisine while reaping the health benefits of millets. These soft, fluffy, and nutritious steamed cakes are perfect for a wholesome breakfast or a light meal. With their mild taste and versatility, Samai Idlis pair beautifully with a variety of chutneys and sambar. Try this recipe and savor the goodness of little millet in every bite!

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