A couple of months back, I had made the most delicious jowar idli. I am currently out of jowar so decided to replicate the experiment with bajra (pearl millet) instead. Additionally, I decided to add grated carrots and cabbage to make a nutritiously balanced dinner.
like tomatoes, carrots are more nutritious cooked
1 cup whole bajra (pearl millet)
0.5 cup urad dal (split black gram)
2 tablespoons brown rice
1 teaspoon fenugreek seeds (methi dana)
2 grated carrots
Half a head grated cabbage
Salt to taste
Oil/ghee to grease idli moulds
- Wash and soak bajra, urad dal, brown rice and fenugreek seeds for 10-12 hours.
- Finely grind them making sure the batter is of pouring consistency.
- Transfer to a container, cover and leave in a warm, dark place for 8-10 hours to ferment. (If you are in a cool climate, place container with the batter in a larger empty container which you have just warmed. My personal experience is that this speeds up the fermentation process.)
- When ready to cook the idlis, mix the carrots, cabbage and salt to the batter.
- Grease idli moulds and pour the batter.
- Steam for 25 minutes.
- Once cooked, take out the moulds and let them rest for about 5 minutes before removing the idlis.
- Serve with tomato and ginger chutney.
This is what the fermented batter looks like:
Here are the idlis cooked to perfection:
If you don’t have idli moulds, you can still make this recipe. Just pour the batter in a cake tin or equivalent and steam. Once cooked, cool and cut in squares before serving.
- Seeking sustainable crops (argylesock.wordpress.com)
- History of Pearl millet (bbzfrankie.wordpress.com)
- Idly (soft & spongy) recipe with simple tips !!!!! (mysouthernflavours.wordpress.com)
- Ragi Idli (riya14310.wordpress.com)