Foxtail Millet Idli

Ingredients

• 1 cup foxtail millet, washed, soaked for 3-4 hours, and drained
• ½ cup split skinless black gram (dhuli urad dal), washed, soaked for 3-4 hours, and drained
• 1 teaspoon fenugreek seeds (methi dana), soaked for 3-4 hours, and drained
• Salt to taste
• Oil for brushing
• Coconut chutney to serve

Method

1. Put foxtail millet in a grinder jar, add split skinless black gram, fenugreek seeds and ¾ cup water and grind to a fine paste. Transfer into a large bowl and set aside to ferment for 6-8 hours.
2. Once fermented, add salt and mix well.
3. Boil sufficient water in a steamer.
4. Brush each cavity of the idli moulds with some oil. Pour a ladleful of batter into each cavity and place the moulds in the steamer, cover and steam for 10-12 minutes. 
5. Remove the moulds from the steamer and de-mould the idlis.
6. Place them on serving plates and serve hot with coconut chutney.