(Soaking for 6 to 8 hours is recommended before cooking)

Ingredients:

• 1 cup Kodo millet (Kodra)
• 1/4 cup Urad dal (split black gram)
• 1 teaspoon Fenugreek seeds (methi seeds)
• Salt to taste
• Water as needed
• Oil for greasing idli moulds

 

Instructions:

1. Soaking:
• Wash the kodo millet, urad dal, and fenugreek seeds thoroughly.
• Soak them in water for 6-8 hours, or overnight.
2. Grinding:
• Drain the soaked ingredients.
• Grind them together in a wet grinder or a blender, adding water gradually to form a smooth batter.
• The batter should be of pouring consistency.
3. Fermentation:
• Transfer the batter to a large bowl, cover it with a damp cloth, and let it ferment for 8-10 hours, or overnight.
4. Cooking Idlis:
• Grease the idli moulds with oil.
• Pour the fermented batter into the moulds, filling them three-fourths full.
• Place the idli moulds in a steamer and steam for 10-12 minutes, or until the idlis are cooked through.
5. Serving:
• Remove the idlis from the moulds and serve hot with sambar and coconut chutney.

 

Nutritional Benefits:

Kodo millet idli is a healthy and nutritious breakfast option. It's rich in fiber, protein, and essential minerals. It's also gluten-free and has a low glycemic index, making it a great choice for people with diabetes or those looking to manage their weight.

Enjoy this wholesome and delicious Kodo Millet Khichdi, packed with the goodness of Barphani Natural's Kodo Millet!