Foxtail millet idli/Navane idli

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                                                                                            KONICA MINOLTA DIGITAL CAMERA

                                  Ready to serve Foxtail millet idli with chutney & chutney powder

Makes -20-24

Serves – 4-5 , Time taken – 20 minutes

Foxtail millet/Navane  is cooked like rice in the regions of Telengana.  A generation back this was the common  food of the region and now is making a come back as it is more healthier than rice.One can pressure cook like rice and consume it with dal and a small quantity is very filling.

     It is non allergic and is good for every one especially for  diabetics and babies too as it is easily digestible .  This has a nutty flavour and is more beneficial than in consuming than the risk involved.

I have already put up Foxtail millet dosa and today i would like to put up idli to add to the long list of idli on this blog.  Here it goes:

What you need to have:

1. Blackgram dal – 1/2 cup

2. Rice sujee – 1 cup

3. Foxtail millet rava – 1 cup

4. Salt – to taste                                                                                       

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                                                                 Ingredients of Foxtail millet idli

What you do with what you have:

1. Soak blackgram dal in water for about 3 hours.  Also wash and soak foxtail millet in water for about 1/2 an hour.  Drain and dry on a dry cotton cloth.  Grind it into coarse sujee in the mixer and keep it aside as shown in image-1.

2. Grind blackgram dal in the mixer/grinder adding water in steps to a fine  and thick consistency.  Transfer it to a wide bowl and add rice sujee, salt  and also foxtail millet sujee to it.                        

KONICA MINOLTA DIGITAL CAMERA

                     Rice sujee, foxtail millet sujee& salt  being added to the grind dal batter

3. Give a strong stir with your hands and the  idli batter is as shown in the image below.             

KONICA MINOLTA DIGITAL CAMERA

                                                                 Grind foxtail millet idli batter

4. Allow the batter to ferment over night and is as shown in the image below.                                     

KONICA MINOLTA DIGITAL CAMERA

                                                            Fermented foxtail millet idli batter

Ingredients of Seasoning :

1. Mustard seeds – 1 teaspoon

2. Bengalgram dal- 1/2 teaspoon

3. Curry leaves – 1 sprig

4. Ginger paste – 1/2 teaspoon(just to mix it to the batter)

5. Place a spatula with 1 teaspoon of cooking oil in it on low/medium flame.  When heated add mustard seeds to it.  When it starts spluttering add benglgram dal to it.  When it is fried add curry laves to it and add this seasoning to the idli batter and also add grated ginger paste to it.              

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                                                                      Seasoning in progress                                                                    

KONICA MINOLTA DIGITAL CAMERA

                                        Seasoning & grated ginger paste being added to idli batter

6.  Place a wide idli steamer on the flame with 2-3 cups of water in it.  In the mean time Greece the idli mould and pour the idi batter in it and set the stand .  When the water in the steamer starts boiling place the idli stand and close it with a lid.  Steam for about 15 minutes.  Prick it with a knife or back of spoon to come out clean to know it is done.KONICA MINOLTA DIGITAL CAMERA                                                             Foxtail millet idli being steamed

7. Transfer cooked idli to a serving plate and enjoy with any chutney and chutney powder or sambar of your choice.  Yummmmmmmmmmmmmmmmmmm .  These idlis are as soft as the normal ones and tasty too!!!!                                                       

KONICA MINOLTA DIGITAL CAMERA

                                 Ready to serve Foxtail millet idli with chutney & chutney powder

Note: 1. Grind blackgram dal to a thick paste adding water in steps.

2. Buy quality dal for soft and fluffy idli.

3. I make rice sujee also at home with sona masoori rice and push it in the refrigerator to retain the quality as the idli sujee available is not so good.

4. If the batter is not fermented idli will turn hard.

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