Tag Archives: Bajra Idli

Mushroom & Mixed Sprouts Bajra Idli/Pearl Millet Idli with Mushroom & Mixed Sprouts

Mushroom & Mixed Sprouts Bajra Idli

  • Difficulty: easy
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Mushroom & Mixed Sprouts Bajra Idli

 

 

 

 

 

 

another kooky idli recipe from my kooky collection

There are some foods which are my “go to” dishes simply because they are time saving, labour saving, healthy, delicious and versatile. Using the base as a foundation, I can experiment, add, subtract knowing that the end result will turn out just fine. Idli is one such item.

Once you get the hang of the basics of fermentation, making idlis is a doddle. Soak, grind, leave to ferment and once the batter is fermented, you are good to go. Let your imagination run wild and play around with different types of grains and vegetables.

Today’s recipe is made of pearl millet batter and includes mushrooms and mixed sprouts. The combination may sound unusual because we don’t usually associate mushrooms with recipes from the southern part of India (I say usually, there may be exceptions).

If you are a fan of mushrooms, definitely give this one a go. These idlis are denser compared to the conventional ones but are super healthy, super yummy and super satisfying.

Serve with sambar and/or chutney. I had mine with carrot and coconut chutney.

Ingredients

1/2 Cup bajra grains

1/4 Cup urad dal

1 Tablespoon brown or regular rice

1 Tablespoon fenugreek seeds

200 Grams button mushroom

1/2 Cup mixed sprouts

1 Tablespoon paste of green chillies and ginger

1-2 Tablespoons instant oats

Salt to taste

Ghee to grease idli moulds

Method

  1. Wash and soak the bajra grains, urad dal, rice and fenugreek seeds for about 8 to 10 hours.
  2. Grind them into batter of pouring consistency.
  3. Leave the batter to ferment in a warm place.
  4. Fermentation can take anything from 6 hours to 36 hours.
  5. Once the batter is fermented, you are ready to make the idlis.
  6. Wipe/wash and roughly chop the mushroom.
  7. Add the mushroom, sprouts, paste of chilli and ginger, instant oats and salt to taste to the idli batter.
  8. Mix well.
  9. Grease the idli moulds with a little bit of ghee.
  10. Pour the batter into the moulds and steam for about 40 to 45 minutes. You know that the idlis are cooked if you insert a toothpick or a knife and it comes out clean.
  11. Once cooked, remove the moulds from the steamer and let the idlis rest for about 5 minutes.
  12. Gently run a toothpick or a knife around the edges of the idlis to loosen them.
  13. Enjoy hot.

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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.