Millet Idli Recipe || Samai or Samelu Idli Recipe

 WHY MILLETS?

Millets are rich in fiber which helps to prevent constipation in children. They also contain prebiotics which helps to maintain gut healthy. Make the children to start eating millets at a young age help them to develop a taste for millets and replace rice (rawa or white rice) with millets in Indian breakfast recipes like idli and dosa. I strongly believe that this replacement of rice with millets adds nutrition in their food as we have limited some amount of white carbs in their diet. 

Now let's go through the Millet Idli recipe using little millet.

Little Millet Idli

INGREDIENTS:

• Urad dal / Black gram dehusked- 2 cups
• Little millet/ Samai millet - 2 cups
• Fenugreek seeds - 1 tablespoon
• Water for soaking - 1 litre or as required
• Salt - 1 teaspoon or as per your taste

INSTRUCTIONS:

1. Wash urad dal and little millet 2 or 3 times separately in two containers and soak them for minimum of 6 hours.
2. Using a grinder or a food processor, first grind urad dal and fenugreek seeds into a smooth paste along with water left for soaking and transfer the paste into a large bowl.
3. Next add in samai/ little millet into the blender jar and grind them into a coarse paste and transfer to the bowl.
4. Now add enough salt to the batter and mix them thoroughly using hands and close the bowl with a lid and keep it aside to ferment for minimum of 8 hours or overnight depending on the climate that you stay.
5. After fermentation, the batter will raise and becomes double. Now mix the batter slowly so that few air bubbles will still be left(this step makes your idlis fluffy) and add enough water only if required. 
6. Now take a idli container and pour the batter into the plates. Steam the idlis for 10-15 minutes depending on the number of idlis that you have kept in the steamer.
7. Switch off the flame and after 5 minutes take out the idlis from the idli plate and serve hot with any Karam podi (with ghee), any chutney or even Sambar goes well with this.

•  For protein rich chutney recipe, you can check this link:  Yummy & HEALthy Chutney
• For vegetable chutney recipe, Cucumber and sesame chuntney
• For other millet idli recipes, check here: Sprouted Ragi idli, Pearl Millet Idli

Notes:

• Wash the dal thoroughly and then only soak them in water. Use this water for grinding or cooking. Never discard this soaked water as it leaches out the nutrients present in it.
• Generally for making idlis the ratio of dal and millet will be 1:2. But I always them add them in 1:1 ratio and idlis came very fluffy for me. If you have any doubt regarding this step you can also add them in 1:2 ratio.
• Leftover idli batter can be stored in the refrigerator for 2 to 3 days

My kid enjoying her breakfast, the same recipe that I have posted here.

"Thank you for reading. Give your valuable feedback or any suggestions if any in the comment session and Follow the blog if you really like my posts."