Idlis made with a mix of different grains, offering a nutritious and flavorful alternative to regular idlis.
Prep: 12 hours
Cook: 30 minutes
Serves: 20 people
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How to Prepare
Rinse and soak the idli rice, urad dal, foxtail millet, kodo millet, and little millet separately as per the pre-processing durations.
After soaking, drain the water from urad dal and grind it to a smooth paste with minimal water. Transfer to a large mixing bowl.
Grind the idli rice and millets together to a slightly coarse batter, adding water as needed. Mix this with the urad dal batter.
Add salt to the batter and mix well with hands to aid fermentation. Cover and let it ferment in a warm place for 8-10 hours or until it doubles in volume.
After fermentation, gently stir the batter. Grease the 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 or until a toothpick inserted comes out clean.
Allow the idlis to cool slightly, then remove them from the molds using a spoon.