Mixed Millet Idli ( Diet Idli)
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About Mixed Millet Idli ( Diet Idli)
Idli is a beloved staple in every South Indian home, cherished for its lightness and versatility. This innovative recipe gives the classic idli a nutritious makeover by blending wholesome millets like Kodo and Foxtail millet with corn rava, resulting in a dish that's both healthy and deeply satisfying.These diet-friendly mixed millet idlis are brimming with health benefits, offering a subtle earthy flavor and a delightfully soft texture. Perfect for anyone seeking a nourishing breakfast or dinner option, they bring a refreshing twist to traditional comfort food. Serve them steaming hot with tangy chutney or a bowl of piping sambhar for a meal that's both comforting and revitalizing.
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Recipe Time & More
Ingredients
- 1 cup Millet (Samai)
- 1 cup Kodo Millet (Varagarisi)
- 1 cup Foxtail Millet (Thinai )
- 1 cup Corn Rava (Chola Rav)
- 1 cup Urad Dal
- 1 tsp Salt (or as per taste)
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Instructions
- Put all the above millets and urad dal in a vessel together and wash well. Soak in water for 5 hours.
- After five hours grind them to fine batter adding required salt in a mixie or grinder.
- Allow it to ferment for 8 hours. After 8 hours mix the batter well with a laddle.
- Grease the idli paltes with oil. Fill the idli plates with the batter and steam them out for 20 minutes.
- The soft, spongy and fluffy idlies are ready to serve with chutney or sambhar.
Recipe Notes
Additional Tips
- For extra fluffiness, let the millet idli batter ferment in a warm spot for at least 8-10 hours or overnight; fermentation time may need to be slightly longer than traditional rice idli batters due to the denser grains.
- If you want to add a subtle crunch and boost the nutrition, fold in a handful of grated carrots, finely chopped spinach, or soaked moong dal into the batter just before steaming.
- To prevent sticking, lightly grease the idli molds with coconut oil, which also imparts a pleasant aroma that complements the earthy flavor of millets.
- Leftover millet idlis can be diced and sautéed with mustard seeds, curry leaves, and a pinch of turmeric for a quick and tasty breakfast upma or snack the next day.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 695kcal | Carbohydrates: 132g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 474mg | Potassium: 296mg | Fiber: 20g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 8mg
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This is wonderful! Can’t wait to taste it.
This looks so inviting! I’m eager to try it.
Such a lovely dish! Thanks for sharing.
I’m excited to try this recipe!