Proso Millet Spot Idli

Name: Proso Millet Spot Idli
Cuisine: Indian
Ingredients: 1 cup Proso millet; 1/3 cup urad dal (split black gram); 1/2 tsp. fenugreek seeds; 1 tbsp. oil; 3 tbsp. butter; 1 onion, chopped; 1/2 capsicum, chopped; 1 tsp. ginger, grated; 1 tsp. garlic, grated; 2 green chilies, chopped; salt to taste; 1/2 tsp. turmeric powder; 1 tsp. red chili powder; 1 sprig curry leaves; 1 tomato, chopped; 2-3 tbsp. coriander leaves, chopped; 2 tbsp. idli podi

Bethica Das @kitchen_flavours

Sharjah (UAE)

#ND - Spot Idli is not prepared in an idli stand and is not steamed either. Idli is generally prepared with a batter of rice and urad dal combo. But in this recipe, I have made use of Proso millet to prepare this unique style of Idli.

As Spot Idli is not steamed, it is prepared instantly on a pan / tawa on the spot on a bed of onion-tomato masala. I guess, hence the name. Butter is used generously along with idli podi. You can enjoy as it is or with coconut chutney.

Bethica Das @kitchen_flavours

Saved

Ingredients

1 cupProso millet
1/3 cupurad dal (split black gram)
1/2 tsp.fenugreek seeds
1 tbsp.oil
3 tbsp.butter
1onion, chopped
1/2capsicum, chopped
1 tsp.ginger, grated
1 tsp.garlic, grated
2green chilies, chopped
salt to taste
1/2 tsp.turmeric powder
1 tsp.red chili powder
1 sprigcurry leaves
1tomato, chopped
2-3 tbsp.coriander leaves, chopped
2 tbsp.idli podi

Saved

Steps

1

Soak the millet, dal and fenugreek seeds in sufficient water overnight. Grind into a smooth paste and make a batter of pouring consistency. Add salt to taste and keep in a warm place to ferment overnight.
2

Heat oil and 1 tbsp. butter in a pan / tawa and sauté the onion, ginger, garlic, green chilies and capsicum followed by salt to taste, turmeric powder and red chili powder.
3

Then add tomato, curry leaves, idli podi, coriander leaves and 1 tbsp. butter. Sauté till tender. (Do not mash it completely). Divide this masala into three portions on the pan.
4

Now pour a ladle of the millet batter over each portion of the masala. Sprinkle some idli podi & chopped coriander leaves. Cover & cook for 5-6 minutes till one side is done.
5

Gently flip it over and cook on the other side till they turn crisp. Add remaining butter at this moment.
6

When done, transfer to a serving plate. Garnish with a sprinkle of idli podi and chopped coriander leaves. Serve this amazing Proso Millet Spot Idli with coconut chutney.