Gluten-free Mixed Millet Idly

‘Mixed Millet Idly’, a wonderful variation of traditional rice-based idly with soft, pillowy texture intact.. And this is gluten-free and vegan!

For South Indians, the ubiquitous ‘Idly’ is not just a meal but an emotion! Grown up eating this soft and fluffy staple-diet, Idlies are so comforting whenever and how much ever we have. They are truly mood enhancers!

Why Millets in Idly?

For generations, we relish millet-based dishes as much as we savour rice. Millets are an age-old grain known for their abundant health benefits. Millets have low GI level and are rich in dietary fibre and low in carbs.

When included in our diet on a regular basis, Millets provide amazing effects on our body. Due to its high amount of dietary fibre it improves overall digestion process. It regulates blood sugar level hence a great option to include in diabetic diet. It lowers BMI and lowers fat accumulation, thus helping in weight loss. Its also a heart-friendly grain due to its high antioxidant level.

For a healthy start, ‘Mixed Millet Idly’ is a great option. Also, it makes for a low-carb, gluten-free, vegan diet!

How to make Millets Idly?

Preparation is just like making traditional rice idlies. Soaking the grains and dhal for 3 to 4 hours, grinding them to a thick batter and steaming them for 10 to 12 mins to get soft, spongy delectable idlies! The batter stays good for 3 to 4 days when refrigerated. The same batter can be used to make dosas, uthappams, kuzhi paniyarams and more.

In this recipe, I have used a combination of kodo, foxtail, barnyard and little millet. You can use any type of millet as per your choice. But the texture and colour of idlies varies with the type of millets used.

Poha adds to the softness of idlies and sabudhana gives nice structure. If you have to omit sabudhana, you can increase the amount of poha to 1 cup and proceed with this recipe. And also, any kind of poha can be used in this recipe.

Here’s the recipe of ‘Millets Idly’ in a simple format. The given recipe yields approx. 50 to 56 medium-sized idlies.

Ingredients

Millets – 4 cups (kodo, foxtail, barnyard and little millet 1 cup each)
Whole Urad Dhal / Whole Black Gram – 1 cup
Sago / Sabudhana – ½ cup
Poha / Flattened Rice – ½ cup
Methi Seeds – 2 tsp
Salt – 4 tsp

Method

Except poha, wash the given ingredients twice or thrice. Soak them separately for 4 hours.
Just half an hour before grinding wash poha twice or thrice, strain the water and keep it aside.
Strain the water from the soaked ingredients. Reserve this water for grinding the batter.
In a blender or a wet grinder, first add methi seeds and grind to a smooth paste using little amount of water. This will take a minute or two.
Now add urad dhal to the methi paste and grind to a smooth batter by adding little amount of water in 2 or 3 parts. The batter should be thick, fluffy with small air bubbles in it.
Transfer the batter to a vessel. If you stay in hot and humid location, keep it refrigerated till the millets are grounded.
Grind millets, sabudhana and poha to a thick, coarse batter adding required amount of water in 2 or 3 portions.
Mix well both millets and urad dhal batter with salt. Transfer it to a large vessel that can hold twice the amount of the batter.
Cover and Keep it in a dry, warm place. Let it ferment overnight.
To prepare idlies, grease the idly moulds with oil (preferably gingelly oil).
Give a good mix of the fermented batter. Pour a ladle full of batter into each mould and steam them for 10 to 12 minutes.
Serve hot with any accompaniment of your choice. Idly goes well with many side dishes like chutney, sambhar, idly podi, tomato thokku, Kadapa, vada curry and more.

For Vada Curry recipe, plz check https://atomic-temporary-163189137.wpcomstaging.com/2022/03/vada-curry/

Notes

Softness of the idly depends upon the consistency of urad + methi seeds batter. It has to be fluffy and soft-ball like consistency. To check the doneness, when you drop little amount of batter in a bowl of water, it has to float.
Fermentation time depends upon the weather of your place. In hot and humid weather it ferments quickly, so keep it refrigerated until use.

Happy Cooking!