Ingredients
For the Batter:
-
1 cup kodo millet (soaked for 6–8 hours)
-
½ cup urad dal (soaked for 4–6 hours)
-
¼ tsp fenugreek seeds (optional)
-
Salt to taste
-
Water (as required for grinding)
Optional Add-ins:
-
1 tbsp poha (for softness)
-
1 tsp grated ginger (aids digestion)
-
1–2 green chilies (for a gentle kick)
Instructions
✅ Step 1: Soak the Ingredients
-
Rinse kodo millet and urad dal separately.
-
Soak millet for 6–8 hours and dal (with fenugreek) for 4–6 hours.
✅ Step 2: Grind and Ferment
-
Grind urad dal into a smooth, fluffy batter.
-
Grind millet coarsely (like semolina).
-
Mix both, add salt, and let it ferment overnight (8–12 hours).
✅ Step 3: Steam the Idlis
-
Grease idli molds with oil or ghee.
-
Pour batter up to ¾ in each mold.
-
Steam for 10–12 minutes. Use a toothpick to check if done.
✅ Step 4: Serve
-
Serve hot with coconut chutney, sambar, or tomato chutney.
-
Add a spoon of gingelly oil and gunpowder for a traditional touch.
Notes
Tips for Rice-Free Kodo Millet Idli
-
Use poha or cooked quinoa to improve softness.
-
Ferment longer (10–12 hours) for better rise.
-
Add a pinch of baking soda before steaming if batter doesn’t rise.