Barnyard Millet Kanchipuram Idli

Name: Barnyard Millet Kanchipuram Idli
Cuisine: Indian
Ingredients: 1 cup Barnyard millet; 1/3 cup urad dal (split black gram); 1/2 tsp. fenugreek seeds; 1 pinch asafoetida; 1/4 tsp. dry ginger powder; 1 tsp. oil to grease the idli moulds; coconut chutney & sambar to serve; 1 & 1/2 tbsp. ghee; 1/2 tsp. mustard seeds; 1/2 tsp. cumin seeds; 8-10 cashew nuts, broken; 1 tsp. urad dal; 1 tbsp. chana dal; 1 tsp. black peppercorns, coarsely pounded; 1-2 green chilies, chopped; 1 pinch asafoetida; 1 tsp. ginger, grated; 1 sprig curry leaves

Bethica Das @kitchen_flavours

Sharjah (UAE)

#ND - Enjoy these healthy and yummy millet idli with coconut chutney and sambar. Kanchipuram idlis are slightly different from the usual idlis. A tempering is poured into the batter before steaming. Another unique feature is that idli moulds are not used to steam them. Instead, greased small tumblers or containers are made use of to prepare these Kanchipuram idlis.

Bethica Das @kitchen_flavours

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Ingredients

1 cupBarnyard millet
1/3 cupurad dal (split black gram)
1/2 tsp.fenugreek seeds
1 pinchasafoetida
1/4 tsp.dry ginger powder
1 tsp.oil to grease the idli moulds
coconut chutney & sambar to serve
Tempering -
1 & 1/2 tbsp. ghee
1/2 tsp.mustard seeds
1/2 tsp.cumin seeds
8-10cashew nuts, broken
1 tsp.urad dal
1 tbsp.chana dal
1 tsp.black peppercorns, coarsely pounded
1-2green chilies, chopped
1 pinchasafoetida
1 tsp.ginger, grated
1 sprigcurry leaves

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Steps

1

Wash the millet, urad dal and fenugreek seeds well and soak in sufficient water overnight or for a minimum of 4 hours. Wash again and rinse.
2

Grind into a smooth paste & make a batter of pouring consistency. Add salt to taste, dry ginger powder & asafoetida.
3

Mix well & keep aside to ferment overnight or for a minimum of six hours.
4

Just before steaming the idlis, heat ghee in a pan & temper with all the mentioned ingredients. Sauté for a minute.
5

Pour this tempering over the prepared batter. Give it a mix.
6

Grease the tumblers / small containers & ladle the batter into it.
Fill only 3/4 of the tumbler.
7

Steam for 12-15 minutes or till a knife inserted into it comes out clean. Set aside to cool for some time. Then demould with the help of a knife dipped in water.
8

Serve them hot with coconut chutney and sambar for a healthy,
sumptuous breakfast.