Saamai Idli / Little Millet Idli–Millet Recipes

Today's guilt free recipe is with millets and the cutest millet of all... It is made with Saamai called as the Little Millet.. Idli by itself is a very healthy breakfast.. Now making it even more healthier is by substituting the rice portion with the millets.. I also used the whole black urad dal with the skin. Again making it even more healthier.. Serve it with a spicy chutney and gobble them guilt free.. I made them in mini idli molds and it was so attractive

Ingredients
Saamai / Little Millet - 4 cups
Ulutham Parupu / Urad Dal - 1 1/2 cups
Fenugreek Seeds - 1/2 tea spoon
Oil - 1 tea spoon (preferably sesame oil or gingerly oil)
Salt - 1 3/4 tea spoons
Water - to soak and grind
Curry Leaves - 1/4 cup (finely chopped)
Coriander Leaves - 1/4 cup (finely chopped)

Method
Wash well and soak the dal (with fenugreek seeds) and saamai separately in water for around 6 hours or overnight
With the help of a grinder, grind the urad dal first and then the millet into smooth paste
Add salt and mix both these batters well and keep them covered in a vessel and allow it to ferment for around 4 to 8 hours
Make sure you have filled the container only half as the dough may (WILL) rise while fermenting
Refrigerate the batter until use
When going to make the idlis, grease the idli molds with few drops of oil.
Smear the oil over the idli mold. Mix curry leaves and coriander leaves with the batter and pour the idli batter
Steam the idlis until done. Should take around 12 - 18 minutes.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Check out the other varieties of idli -