Microwave Mixed Millet Idli

Ingredients

• 2 cups Millet (Any one, or a mixture of millets like Kodo, Barnyard and Little Millet)
• ⅔ cup Urad Dal
• ½ tbsp. Methi/Fenugreek Seeds
• 5½ cup Water, extra for grinding
• ½ tbsp. Salt

Method

• Wash the millets and soak them in a large bowl in 4 cups water. Cover and keep aside.
• Wash the urad dal and fenugreek seeds. Combine and soak in another bowl in 1½ cups water. Cover and keep aside.
• After 4-5 hrs., transfer the urad dal to the grinding jar of the MR Food Processor and process until it transforms a smooth batter. Add a little water to help process, if required.
• Grind the millets separately into a coarse batter, adding water as required. Depending on the capacity of your grinding jar, this can be done in two or more batches.
• Combine the Urad dal batter with the millet batter in a large bowl, cover, and leave in a warm, dark place for 6-8 hours, or overnight to ferment. The fermented batter should be light and fluffy.
• Use immediately or refrigerate till required to avoid over-fermentation. To prepare the batter for idlis, add the salt and give it a stir, adding a little water if required, to get it to pouring consistency.
• Before starting, prepare your microwave idli stand by greasing the idli molds with oil.
• Pour spoonful of the batter into the idli molds and follow the rest of the instructions that came with your microwave idli stand. Cook in the Morphy Richards Microwave oven at P80 for 7-8 minutes, or until the idlis are done.
• When done, remove from the microwave and allow to cool slightly. Use spoon to scoop out the idlis, and serve hot with sambhar and chutney.

Notes/Tips:

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