Samai Idli / little millet idli

Name: Samai Idli / little millet idli
Total time: 18600 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 cup samai millet / little millet; 2 cup idli rice; 1 cup urad dal; 2 tsp fenugreek seed; as required Water; as per requirement Salt

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#Nov1#w1
#samai idli
#millet recipe
#cookpad

Health Benefits:
Nutraceutical properties: The millet is of low
glycemic index food, contains slow digesting
carbs and dietary fiber that takes longer time for
glucose to enter the bloodstream and help
control blood sugar levels.
Other benefits: It is rich in magnesium that
helps improve heart health. Vitamin B3 (niacin),
a water-soluble vitamin, helps lower cholesterol.
It also contains phosphorus which helps with
weight loss, body tissue repair after strenuous
workout and energy production.
Detoxifies the body
Aids in treating respiratory conditions such as
asthma

#Nov1#w1
#samai idli
#millet recipe
#cookpad

Travel with Hena @sofi1990

Qatar

#Nov1#w1
#samai idli
#millet recipe
#cookpad

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Ingredients

Soaking 3-4 hr /grind 1 hr / cooking 10 mins

3 servings

2 cupsamai millet / little millet
2 cupidli rice
1 cupurad dal
2 tspfenugreek seed
as requiredWater
as per requirementSalt

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Steps

Soaking 3-4 hr /grind 1 hr / cooking 10 mins

1

Soak samai millet, rice and urad dal, and fenugreek seed in water for about 4 hours (separate bowl)
2

Wash and prepare your grinder. Add the soaked urad dal.
3

And a generous amount of water to get it started. I usually add about 1 cup and see how that goes but this will totally depend on the quality of urad dal you use. My recurrent mistake was always not adding enough water to grind the urad dal.
4

It will take about 15 mins for the urad dal to be ground smooth. When you take a little batter and rub between fingers, it should be smooth and flowy. As the urad dal grinds, it will rise and turn fluffy. This is perfect.
5

Transfer the urad dal batter to a large enough container and set aside. You don’t have to wipe the grinder clean of the batter. When you grind rice, it will automatically get ‘cleaner’.
6

In goes the soaked rice next.
Rice doesn’t need as much water as the dal so add about 1 to 1.5 cups and see if it gets thick as you grind. When rice grinds, it will absorb the water so test in between and keep adding water as you go, a little at a time. Grind rice to a smooth paste too and this takes me around 25 mins or so in my grinder.
7

Then add samai millet grind till smooth. Once done, add this to the urad dal batter and top off with some salt. Mix gently so that the rice, samai millet batter, and dal get combined well.
The consistency should be fluffy and the batter should fall down easily from your spoon as you mix it.
Set aside this batter in a container that is only filled halfway with the batter to allow room for rising during fermentation.
8

You can add some fenugreek seeds/methi seeds when soaking the rice. It gives a nice fragrance to the batter.
9

The urad dal would have risen to the top leaving the heavier batter at the bottom so you need to mix it uniformly before making idlis.
Pour into greased (I use gingelly oil or Indian sesame oil) idli moulds and steam for 10-12 mins for super soft and spongy samai idli ready.
10

Serve hot with chutney or sambar.