Bajra Idli (Kambu/Pearl Millet Idli)
Rich in iron, fibre and other minerals, pearl millet is a nutritious grain, with low glycemic index. It's gluten-free too. I try to incorporate it in the form of rotis, idlis or dosas. The idli batter recipe that I'm sharing below comes out very soft and can be used to prepare dosas too, by diluting with enough water.
Bajra Idli (Kambu/Pearl Millet Idli)
Rich in iron, fibre and other minerals, pearl millet is a nutritious grain, with low glycemic index. It's gluten-free too. I try to incorporate it in the form of rotis, idlis or dosas. The idli batter recipe that I'm sharing below comes out very soft and can be used to prepare dosas too, by diluting with enough water.
Open in Cookpad AppSteps
- 1
Wash pearl millet, idli rice and urad dal each separately for 2-3 times
- 2
Soak each of them separately for 4-5 hours in fresh drinking water
- 3
In a mixer, first grind the urad dal with the soaked water into a nice, smooth batter. Ensure the batter doesn't become watery
- 4
Take out the urad dal batter in a big vessel.
- 5
In the same mixer jar, grind idli rice with the soaked water into a coarse batter. The batter should be thick
- 6
Take out the idli rice batter into the same big vessel.
- 7
In the same mixer jar, grind pearl millet with the soaked water into a coarse batter. The batter should be thick
- 8
Take out the pearl millet batter into the same big vessel.
- 9
Mix all the three batters nicely. The batter shouldn't be too thick or too thin. It should be in a thick pouring consistency
- 10
Add the required salt and mix well
- 11
Keep this batter aside for fermentation for atleast 8-10 hours (preferably overnight)
- 12
Grease the idli moulds with a drop of oil and pour a ladle full of the batter into each of the moulds
- 13
Steam the idlis for 10 minutes
- 14
Switch off and wait for atleast 5 minutes before demoulding the idlis
- 15
Serve with sambhar, chutney or idli chutney powder
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