Fox tail Millet Idlis

  

Ingredients

Fox-tail millet: 2 cups (or foxtail millet rava)

Urad dal (split black gram): 1/2 cup (or 1 cup depending on ratio)

Fenugreek seeds (methi): 1 tsp

Flattened rice (poha) or idli rice: 1/4 to 1/2 cup (optional, for extra softness)

Salt: To taste (approx. 3/4 to 1 tsp)

Water: As needed for soaking and grinding 

Instructions

Soak: Wash and soak the foxtail millet (or rava) separately from the urad dal and fenugreek seeds for 4 to 6 hours. If using poha or rice, soak it along with the dal or millet.

Grind: Drain the water and grind the urad dal and fenugreek into a smooth, light, and fluffy batter. Grind the foxtail millet into a smooth or slightly grainy/coarse batter

Mix & Ferment: Combine both batters in a large bowl, add salt, and mix well. Cover and let it ferment in a warm place for 8 to 10 hours until well-risen and bubbly.

Steam: Gently stir the fermented batter. Pour it into greased idli molds and steam in an idli cooker or Instant Pot for 10 to 12 minutes on medium heat.

Serve: Serve hot with coconut chutney, tomato chutney, or sambar. 

 

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