Bajra (Pearl Millet) Idli
Bajra or Pearl Millet a nutrient dense food. Have always eaten it in the form of Bajra Roti or Bajra Tikki (My mom makes it during winters and I simply love it) or I use it in Thalipeeth. But I never thought I will make an idli out of Bajra. After my last try of Dalia and Oats Idli, I was confident that this will turn out good, but still Idli with a millet was my first try. The results were good, Idli turned out soft as can be seen in the pictures below. So here goes the recipe:
- 1 Cup Bajra (Pearl Millet). I used whole.
- 1/4 Cup Idli Rice.
- 1/4 Cup Urad Dal.
- 1 tablespoon of methi (Fenugreek) seeds
- Oil for greasing the Idli stand.
- Salt as per taste
- A large pot filled with 1-1.5 glass of water (Idli stand should fit inside it) or Idli Stand and pot
Wash the Bajra, Idli Rice, Urad Dal and Methi seeds seperately and soak it in enough water for 5-7 hours.
- I soak the Methi seeds along with Urad Dal.
- Grind all of them separately. i.e Bajra, Idli Rice and lastly Mixture of Urad Dal and Methi seeds.Add just enough water while grinding, do not add too much, as this leads to batter not getting fermented properly.
- One can even grind the Idli Rice, Urad Dal and Methi seeds together.
- Add Salt and let the batter ferment in a warm place for 12 hours or overnight.
- Fill the idli pot with water, making sure that the base of idli stand is well above the water level when kept inside it.
Keep the water to boil.
In the mean time grease the Idli Stand with little oil (just rub it with your fingers or with a silicone brush :-))
With the help of a spoon fill the moulds of the Idli Stand.
Once the water starts boiling, immerse the Idli stand in it, and close the lid.
Cook the idli’s for a minimum of 10 minutes, Idlis should be done.
To test prick a knife or a toothpick, it should come out clean. If not let it cook for another 5 mins.
Remove it from the pot, and separate each of the stand layers, and let it cool for minute.
Remove them with the help of a spoon, they come out easily.
Yummy Idli’s are ready. Enjoy it with Coconut Corainder Chutney or a simple doll-up of butter on top of it.
- For people who are in cold countries, keep them in the oven with or without the light on, can warm the oven a little (but do not overheat or you will ruin the batter). Best if you have a window with some sunlight, keep it near that.
- Add just enough water while grinding, do not add too much, as this leads to batter not getting fermented properly.
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