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Main Ingredients | Bajra, Rice |
Cuisine | Karnataka |
Course | Snacks and Starters |
Prep Time | 10-15 hour |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
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
- Soak pearl millet in lukewarm water overnight. Soak black gram with fenugreek seeds for 2 hours. Soak rice for 2 hours.
- Drain and grind each finely and mix all of them in a big bowl. Cover and keep in a warm place to ferment overnight.
- 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.
- 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.
- 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
Calories | 2345 |
Carbohydrates | 373.5 |
Protein | 92.5 |
Fat | 53.5 |
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