Foxtail Millet Rava Idli

For a Serving Size of Two:

Ingredients:

• 60 grams foxtail millet
• 20 grams urad dal
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 10 curry leaves
• 1-2 green chilies, finely chopped
• 1/2 teaspoon grated ginger
• 100 grams plain yogurt
• Salt to taste
• 1 teaspoon oil

Procedure:

• Rinse foxtail millet thoroughly and soak it in water for about 4 hours. Drain and set aside.
• In a dry pan, roast urad dal and fenugreek seeds until they turn golden brown. Let them cool.
• Grind the soaked foxtail millet and roasted urad dal-fenugreek seeds together in a blender or food processor. Add a little water if needed to form a smooth batter. Transfer the batter to a mixing bowl and stir in plain yogurt. Mix well.
• Let the batter ferment in a warm place for about 8-12 hours (or overnight). The batter should rise slightly and develop a slightly tangy smell.
• Heat oil in a small pan. Add mustard seeds and let them splutter. Add cumin seeds, curry leaves, finely chopped green chilies, and grated ginger. Sauté for a minute until fragrant.
• Add this tempering to the fermented batter and mix well.
• Grease idli molds with a little oil. Pour the batter into the molds, filling each mold about 3/4 full. Steam the idlis in an idli steamer or a large pot with a steaming rack for about 10-15 minutes, or until a toothpick inserted in the center comes out clean.
• Let the idlis cool slightly before removing them from the molds.
• Garnish with chopped coriander and grated carrot if desired. Serve hot with coconut chutney, sambar, or any preferred side dish.

Nutritional Benefits:

Nutritional Information:

• Calories: 434 kcal
• Protein: 15.7 g
• Carbohydrates: 59.4 g
• Fat: 11.4 g