Barnyard Millet Idli
The barnyard millet idli recipe is a healthy and nutritious breakfast recipe. It is made of millet, urad dal, fenugreek seeds, and water.
Idli is a popular Indian breakfast dish made from rice and lentils. The rice or millet is soaked in water and ground to a paste with the help of urad dal. The mixture is then fermented overnight to produce sourdough. This dough is then steamed in small molds or cups called “idli,” which gives the dish its name.
The idli can be served with sambar, chutney, and various other accompaniments like podi (chutney powder), coconut chutney, ginger chutney, tomato ketchup, or potato masala (spicy potatoes).
The barnyard millet idli recipe is a traditional dish from southern India. It’s a perfect dish for those who are looking for gluten-free recipes. The ingredients include 2 cups barnyard millet, ½ cup urad dal, 1 teaspoon fenugreek seeds, and water.
The process of making this dish starts with soaking the barnyard millet, urad dal, and fenugreek seeds in water overnight. After that, the soaked grains are ground into a paste. This paste is then cooked on low heat until it becomes thick and dry. Finally, this paste is added to boiling water to form idli batter, which can be served with sambhar or chutney as an accompaniment.
Coconut Chutney
Coconut chutney is an Indian condiment usually served with idli, dosa, uthappam, and vada. It can be made in many ways, and the ingredients vary from region to region. The most popular ingredients are coconut, roasted Bengal gram (channa dal), green chili, ginger, curry leaves, mustard seeds, shallots (chopped), and water. The spices used are dry red chili, chili flakes, and salt.
To make the paste, the ingredients are first roasted in a pan and then ground in a mortar and pestle. The paste is then mixed with spices and cooked well by adding water to a frying pan. Detailed preparation instructions begin with the seventh step.
Instructions:-
- Firstly, we will prepare millet idli batter. To a mixing bowl add 2 cups of barnyard millet, ½ cup urad dal, and 1 teaspoon of fenugreek seeds. Rinse and drain until the water turns clear. soak for 6 hours.
- After 6 hours, transfer soaked ingredients to a grinding jar, add ¾ cup water, grind smooth, and transfer to another vessel.
- For better fermentation mix the batter with clean hands. Leave it for overnight fermentation. (8-12 hrs)
- After 8 hrs, batter well fermented. add the required salt and mix well. The batter is ready.
- Grease idli molds and fill them with batter. Cover the lid and steam for 10-15 minutes.
- After 15 minutes, open the lid, and the millet idli is ready. Now let’s make coconut chutney.
- To a grinding jar add 1 cup of coconut slices, 2 tablespoons of roasted Bengal gram, curry leaves, 1 green chili, salt, ¼ cup of water, and 2-inch ginger, and grind smoothly.set aside.
- Heat a frying pan on a medium flame and add 2 tablespoons of oil, 1 teaspoon of mustard seeds, curry leaves, 4 chopped shallots, and 1 dry red chili, cook until shallots turn golden.
- After that add 1 teaspoon of crushed chili, add ground coconut paste, and pour 2 cups of water. Mix well and allow to simmer.
- Add salt, cook for 2 minutes then switch off the flame. The delicious coconut chutney is ready.
- Detach idli from the mold using a spoon or knife and transfer to a serving plate with coconut chutney.
- Soft and healthy millet idli. Enjoy a gluten-free breakfast. Barnyard millet is rich in protein and fiber. Barnyard millet is rich in micronutrients than any other millet. Thank you.
Barnyard millet idlis with coconut chutney make for a delicious and satisfying meal. The barnyard millet idlis are soft, fluffy, and full of flavor, while the coconut chutney adds a refreshing and tangy twist. These idlis are perfect for breakfast, lunch, or dinner and can be enjoyed on their own or with a variety of accompaniments. Whether you are looking to add more whole grains to your diet or simply want to try something new, barnyard millet idlis with coconut chutney are a tasty and nutritious option to consider. So, it is a very easy and tasty recipe that can be prepared at home and enjoyed by all.
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Healthy Millet Idli Recipe: Soft, Fluffy, & Delicious
Description
Barnyard millet idlis with coconut chutney are a delicious and healthy South Indian dish that is perfect for breakfast, lunch, or dinner. Barnyard millet, also known as sanwa millet, is a nutritious and versatile grain that is high in protein and fiber and has a mild, nutty flavor. When combined with urad dal and fenugreek seeds and allowed to ferment, it creates a fluffy and flavorful batter that is perfect for making idlis. Coconut chutney, made with fresh coconut, green chilies, and a variety of spices, adds a refreshing and tangy twist to the idlis. Together, these two dishes make for a satisfying and nutritious meal that is sure to please the whole family.
Ingredients
For Barnyard Millet Idli
For Coconut Chutney
Instructions
For Making Barnyard Millet Idli
Firstly, we will prepare millet idli batter. To a mixing bowl add 2 cups of barnyard millet, ½ cup urad dal, and 1 teaspoon of fenugreek seeds. Rinse and drain until the water turns clear. soak for 6 hours.
After 6 hours, transfer soaked ingredients to a grinding jar, add ¾ cup water, grind smooth, and transfer to another vessel.
For better fermentation mix the batter with clean hands. Leave it for overnight fermentation. (8-12 hrs)
After 8 hrs, batter well fermented. add the required salt and mix well. The batter is ready.
Grease idli molds and fill them with batter. Cover the lid and steam for 10-15 minutes.
After 15 minutes, open the lid, and the millet idli is ready. Now let's make coconut chutney.
For Making Coconut Chutney
To a grinding jar add 1 cup of coconut slices, 2 tablespoons of roasted Bengal gram, curry leaves, 1 green chili, salt, ¼ cup of water, and 2-inch ginger, and grind smoothly.set aside.
Heat a frying pan on a medium flame and add 2 tablespoons of oil, 1 teaspoon of mustard seeds, curry leaves, 4 chopped shallots, and 1 dry red chili, cook until shallots turn golden.
After that add 1 teaspoon of crushed chili, add ground coconut paste, and pour 2 cups of water. Mix well and allow to simmer.
Add salt, cook for 2 minutes then switch off the flame. The delicious coconut chutney is ready.
Detach idli from the mold using a spoon or knife and transfer to a serving plate with coconut chutney.
Soft and healthy millet idli. Enjoy a gluten-free breakfast. Barnyard millet is rich in protein and fiber. Barnyard millet is rich in micronutrients than any other millet. Thank you.
