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Kodo millet idli

Kodo Millet Idli

Serves 4

267 mins

878 Kcal

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.

Ingredients required for Kodo Millet Idli

1 cup urad dal
Kodo millet
5 cup fenugreek seeds
Salt

Cooking steps for Kodo Millet Idli

1
Let's start with 1 cup of urad dal, 1/4 Tsp of fenugreek seeds, and 2 cups of Kodo millet.
2
Rinse the urad dal and fenugreek seeds thoroughly in running water by removing all impurities. Submerge them in water for around three hours.
3
Similarly, rinse the Kodo millet and soak it in water for 3 hours
4
After soaking the above mixtures for a while, drain both glasses of water from the urad dal-fenugreek mixture and the Kodo millet.
5
Add the soaked urad dal and fenugreek seeds into a blender or wet grinder.
6
You need to add small quantities of water to grind them into smooth, thick pastes.
7
Please ensure that you add too much water here, as the idli batter should eventually be thick.
8
Once the dal mixture is smooth, transfer it to a large mixing vessel from where you will add it to the Kodo millet paste.
9
Use the same blender; add the kodo millet after straining it and blend till it becomes a fine puree.
10
You may add a little water if you still find it a bit lumpy, but remember the millet batter should still be thick.
11
Once it is done, transfer the kodo millet puree to the mixing container along with the dal fenugreek mixture.
12
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.
13
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.
14
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.
15
Prepare your idli plates. Grease them lightly with some drops of oil so that the idlis does not stick to the plate.
16
Fill each mould about three-fourths with the batter, leaving a little space for the idlis to rise during the cooking process.
17
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.
18
After releasing the steam, gently remove the idli plates from the steamer. Let them cool a little before bringing them out.
19
Put them on a hot case or serving plate and keep them warm.
20
It should be served hot and preferably served with sambar or coconut chutney.
21
This Kodo Millet Idli recipe is a beautiful, healthy twist on the traditional idli, adding both nutrition and a unique flavour profile.
22
Try this recipe and enjoy a wholesome, comforting meal that's as delightful as it is good for you.

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FAQs

What is Kodo Millet Idli?

This is one of the healthiest variations from the traditional South Indian idli, using kodo millet instead of rice. Being high in fibre, low in glycemic index, and rich in nutrients, Kodo millet gives you a healthier option for your regular rice and urad dal idlis. The millet is ground into a batter with fermented urad dal, creating a soft, spongy texture like classic idlis. Kodo Millet Idli is the perfect option for those who want to enjoy a gluten-free, low-carb, and high-protein breakfast or snack.

How to prepare Kodo Millet Idli?

Wash and soak Kodo millet and urad dal separately for 6-8 hours. Soak millets and dal and grind them together to get a delicate batter. Add water while grinding slowly to get the correct consistency. Rest the batter for 8 to 12 hours, depending on the climatic conditions, until the batter ferments and doubles in size. Grease an idli mould, put the batter inside, and steam for 10-12 minutes. It comes out as soft, fluffy, and nutritious Kodo Millet Idlis and can be served with chutneys or sambar.