Little Millet Idli

1. 1

   Soak the millet and dal separately

   • Rinse the little millet and urad dal thoroughly under cold water.
   • Combine the urad dal with fenugreek seeds in one bowl.
   • Cover both the millet and the dal mixture with ample water and soak for 4 to 6 hours.
2. 2

   Grind the batter and ferment overnight

   • Drain the soaking water and grind the dal and millet into a smooth, thick paste.
   • Mix both batters together in a large vessel and stir in the salt.
   • Cover and leave in a warm spot to ferment for at least 8 hours until the volume doubles.

   TIPUse a large container to prevent the batter from overflowing during fermentation.
3. 3

   Steam the idlis until firm and fluffy

   • Grease the idli moulds lightly with a drop of oil or cooking spray.
   • Pour the fermented batter into each mould, filling them about three-quarters full.
   • Steam in a preheated steamer for 12 to 15 minutes until a toothpick comes out clean.

   TIPLet the idlis rest for 2 minutes after steaming for easier removal from the moulds.

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