Kambu (Bajra) idli

Idlis play a major role in south Indian breakfast meal. Usually idlis are made using idli rice, urud dhal and methi seeds. Idli is always accompanied by sambar and chutney. Gluten free dieters follow these kind of Indian recipes and relish it. These idlis can be made with various ingredients like bajra, ragi, rawa, broken wheat or any other millet of your choice. Ground batter can be used for making both idli or dosa. Idlis are consumed by 8 months old babies, sick people and elderly people too. It is naturally fermented and easily digested food of all age groups. Rice, skinless whole urud dhal and methi seeds are soaked for 4 hours and ground to smooth paste, fermented and made into idlis. Idlis are so filling and healthy for the gut too. Bajra ( kambu/ pearl millet) is full of fibre has got lot of health benefits. Do try these healthy bajra idlis for your family and stay healthy!

⏲️PREP TIME : 40 minutes

⏲️COOK TIME : 10 minutes

🥘CUISINE : Indian

🍛COURSE : Main course

🍴YIELD : 40 idlis

INGREDIENTS REQUIRED :

Whole bajra – 2 & 1/2 cups

Idli rice – 1 & 1/2 cup

Whole urud dhal (skinless ) – 1 cup

Methi seeds – 2 tsp

Rock salt – 1& 1/2 tbsp

METHOD :

Soak bajra,urud dhal and rice together for 4 hours.

Soak methi seeds separately .

In a grinder add methi seeds then the soaked bajra, urud dhal and rice.

Add rock salt while grinding.

Add water little by little while grinding.

Grind the batter smooth.

Allow it to ferment for 8 to 9 hours or overnight.

When it comes to rim of the bowl, mix it and make idlis or refrigerate the batter for later use.

At the time of making idlis, mix well.

Make the idli plates ready by spreading wet cloth and fill the batter.

Cook for 10 to 12 minutes using idli steamer or pressure cooker.

Sprinkle some water on the cloth and remove the idlis gently from the cloth.

Transfer them to hot pack / cassarole.

Serve the hot idlis with sambar or chutney or with both.

NOTE :

You may use any idli plate either the one with holes which need to be spread with wet cloth, fill batter and cook or the other one which doesn’t need a cloth ie the plate with no holes that need to be smeared with oil or ghee then filled with batter and cooked.

You may replace bajra with idli rice for plain idlis.

For basic idli batter, idli rice and skinless whole urud dhal proportion is 4 : 1. Methi seeds will be same 2 tsp.

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 )

Google photo

You are commenting using your Google 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 )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.