Bajra Idli

Ingredients list for Bajra Idli

• 3 cups Bajra
• 1 cup Rice
• 1 cup Skinless black gram (dhuliurad dal)
• ½ teaspoon Fenugreek seeds (methi dana)
• 2 tbsps + Rice bran oil
• a pinch Asafoetida
• 1 teaspoon Mustard seeds
• 1 tablespoon Ginger chopped
• 4-5 Green chillies chopped
• 10-15 Curry leaves
• to taste Salt
• ¼ teaspoon Soda bicarbonate

Method

1. Soak pearl millet in lukewarm water overnight. Soak black gram with fenugreek seeds for 2 hours. Soak rice for 2 hours.
2. Drain and grind each finely and mix all of them in a big bowl. Cover and keep in a warm place to ferment overnight.
3. Heat 2 tbsps rice bran oil in a small non-stick pan, add asafoetida, mustard seeds, ginger and green chillies and saute for 1 minute. Add curry leaves and mix and add this tempering to the batter. Add salt and mix well. Add soda and mix well.
4. Heat sufficient water in a steamer. Grease an idli mould with a little oil. Half fill the moulds with the batter and put them on the stand. Keep the stand in the steamer, cover and steam for 10-12 minutes.
5. Remove the idlis from the moulds and arrange them on a serving plate. Garnish with fresh red chilli flower and serve hot with green chutney.

Nutrition Info