Name: Millets Idli
Prep time: 30 minutes
Cook time: 20 minutes per batch
Yield: 20 people (80 idlis, 4 per person)
Cuisine: South Indian
Ingredients: 10 cups Mixed Millets (Mix of foxtail, little, and kodo millets); 2.5 cups Urad Dal (Whole, skinless); 2.5 tbsp Mustard Seeds (For fermentation); 2.5 tbsp Salt (To taste); 5 tbsp Oil (For greasing idli molds); 0 cups Water (For grinding and adjusting batter consistency)

Scale quantity

Change estimated quantity; ingredients and steps scale using multiplier = estimated ÷ base (same as daily-menu recipes).

Estimated qtyBase qtyMultiplier

How to Prepare

Rinse and soak millets, urad dal, and fenugreek seeds separately as per pre-processing times.
Grind urad dal and fenugreek seeds into a smooth batter, adding water as needed.
Grind millets into a slightly coarse batter, adding water as needed.
Mix both batters together in a large bowl, add salt, and stir well.
Cover and let the batter ferment for 8-10 hours or overnight in a warm place.
After fermentation, stir the batter gently. Grease idli molds with oil.
Pour the batter into the molds, filling them about 3/4th full.
Steam the idlis in an idli steamer for 10-12 minutes on medium heat.
Allow the idlis to cool slightly, then remove them from the molds using a spoon.
Serve hot with chutney and sambar.