Kodo Millet Masala Idli is a healthy variation of the traditional South Indian idli, made using kodo millet. It’s packed with nutrients and flavors, making it a perfect breakfast or snack option.

Ingredients:

• 1 cup kodo millet
• ½ cup urad dal (split black gram)
• 1 teaspoon fenugreek seeds
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 10-12 curry leaves
• 1 teaspoon grated ginger
• 1 teaspoon turmeric powder
• Salt to taste
• Oil for tempering
• Water as needed

Instructions:

1. Prepare the Batter:

• Wash and soak the kodo millet and urad dal together with fenugreek seeds in water for 4-6 hours or overnight.
• Drain the water and grind the soaked mixture to a smooth batter, adding water as needed.
• Add salt to the batter and mix well.
• Allow the batter to ferment overnight or for at least 8 hours until it rises and becomes slightly fluffy.

2. Prepare the Masala:

• Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds and curry leaves.
• Add finely chopped onions and green chilies. Sauté until the onions turn translucent.
• Add grated ginger and turmeric powder. Mix well and cook for another 1-2 minutes.
• Let the masala cool slightly.

3. Combine Batter and Masala:

• Add the prepared masala to the fermented batter and mix gently until well combined.

4. Steam the Idlis:

• Grease idli molds with a little oil.
• Pour the batter into the molds, filling them about ¾ full.
• Steam the idlis in an idli steamer or pressure cooker (without the weight) for about 10-12 minutes, or until a toothpick inserted into the center comes out clean.

5. Serve:

• Serve the Kodo Millet Masala Idlis hot with coconut chutney, sambar, or any chutney of your choice.