Kodo Millet Idli
Kodo Millet Idli is a healthy and nutritious breakfast option, especially for those who are looking for a gluten-free and low-carb alternative to traditional idlis. kodo millet is a good source of protein, fiber, and essential minerals such as iron, magnesium, and phosphorus. These idlis are easy to digest and light on the stomach, making them an excellent choice for people with digestive issues. This recipe is vegan-friendly and can be enjoyed with sambar and chutney
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
54 kcal
Protein
2 g
Carbs
10 g
Fat
1 g
Fiber
2 g
Ingredients
Common salt
0.25 tsp (1.25g)
Plain Water
0.5 medium cup (120g)
Urad Dal
0.25 small cup (20g)
Kodo Millet (Raw)
1 small cup (100g)
Fenugreek seeds
0.5 tsp (2.5g)
Instructions
Cooking Steps
Rinse the kodo millet and urad dal separately and soak them in water for 4-5 hours.
Drain the water and grind the urad dal and fenugreek seeds together to a smooth batter. Transfer the batter to a large bowl.
Grind the kodo millet to a smooth batter and add it to the urad dal batter. Mix well.
Add salt to taste and mix well again.
Cover the bowl with a lid and let the batter ferment for 8-10 hours or overnight.
Grease the idli molds with oil and pour the batter into each mold, filling it halfway.
Steam the idlis in a steamer for 10-12 minutes or until they are cooked through.
Remove the idlis from the molds using a spoon or knife and serve hot.