Carrot & Cabbage Bajra (Pearl Millet) Idli

Carrot and Cabbage Bajra Idli with Tomato-Ginger Chutney

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

Ingredients

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

Method

  1. Wash and soak bajra, urad dal, brown rice and fenugreek seeds for 10-12 hours.
  2. Finely grind them making sure the batter is of pouring consistency.
  3. 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.)
  4. When ready to cook the idlis, mix the carrots, cabbage and salt to the batter.
  5. Grease idli moulds and pour the batter.
  6. Steam for 25 minutes.
  7. Once cooked, take out the moulds and let them rest for about 5 minutes before removing the idlis.
  8. Serve with tomato and ginger chutney.

This is what the fermented batter looks like:

Fermented Idli Batter

Here are the idlis cooked to perfection:

Idlis Hot off the Steamer

Tip:

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.

Advertisements

7 thoughts on “Carrot & Cabbage Bajra (Pearl Millet) Idli”

  1. Thank you for linking to a post of mine which mentioned pearl millet! I hope you won’t take it personally that I’ve now followed the other WP blog you link to (bbzfrankie) but not your blog. As it happens, I mostly avoid cookery blogs because I’m now too disabled to prepare fresh foods.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s