Healthy Kodo Millet Idli is a healthy variant of the usual South Indian dish idli. These steamed rice cakes are served as breakfast or light snacks. This Kodo Millet Idli recipe is gluten-free and packed with all the nutrients, making it apt for those searching for a healthy start to their day. The batter is made by soaking Kodo millet, and when this millet is crushed together with urad dal, it forms a smooth, airy mixture to make soft idlis. Kodo millet is a natural source of protein, fibre, and minerals such as magnesium, phosphorus, and iron. It all gets steamed into light, fluffy idlis flavoured with a nutty hint that is best shared with coconut, sambar, or chutney. Idlis made from kodo millet are also known to have a lower glycemic index than those made from rice, which controls blood sugar levels, making it an excellent option for diabetics or sugar-watchers. This is a pretty easy Kodo Millet Idli recipe and can be attempted without any fear for those looking to cook with millets. These idlis are vegan, and you can make them versatile; add vegetables like grated carrots or spinach to your batter for added nutrition. Let's explore the recipe of kodo millet idli.

• 1 cup urad dal
• Kodo millet
• 5 cup fenugreek seeds
• Salt

• Let's start with 1 cup of urad dal, 1/4 Tsp of fenugreek seeds, and 2 cups of Kodo millet.
• Rinse the urad dal and fenugreek seeds thoroughly in running water by removing all impurities. Submerge them in water for around three hours.
• Similarly, rinse the Kodo millet and soak it in water for 3 hours
• After soaking the above mixtures for a while, drain both glasses of water from the urad dal-fenugreek mixture and the Kodo millet.
• Add the soaked urad dal and fenugreek seeds into a blender or wet grinder.
• You need to add small quantities of water to grind them into smooth, thick pastes.
• Please ensure that you add too much water here, as the idli batter should eventually be thick.
• Once the dal mixture is smooth, transfer it to a large mixing vessel from where you will add it to the Kodo millet paste.
• Use the same blender; add the kodo millet after straining it and blend till it becomes a fine puree.
• You may add a little water if you still find it a bit lumpy, but remember the millet batter should still be thick.
• Once it is done, transfer the kodo millet puree to the mixing container along with the dal fenugreek mixture.
• Add salt to taste to the dal and millet batter. All the ingredients should now be well mixed together using a spoon or your hand.
• The batter must be thick enough not to flow but still pour quickly. Leave it covered to ferment for 12 to 15 hours in a warm place.
• After fermentation, you would see that the batter would have risen a little and bubbly, too. Stir the batter lightly as you mix the batter.
• Prepare your idli plates. Grease them lightly with some drops of oil so that the idlis does not stick to the plate.
• Fill each mould about three-fourths with the batter, leaving a little space for the idlis to rise during the cooking process.
• Place the filled idli plates in the steamer, cover, and steam over medium flame for 7 to 8 minutes. Kodo millet idli is done and is soft and springy to the touch.
• After releasing the steam, gently remove the idli plates from the steamer. Let them cool a little before bringing them out.
• Put them on a hot case or serving plate and keep them warm.
• It should be served hot and preferably served with sambar or coconut chutney.
• This Kodo Millet Idli recipe is a beautiful, healthy twist on the traditional idli, adding both nutrition and a unique flavour profile.
• Try this recipe and enjoy a wholesome, comforting meal that's as delightful as it is good for you.