Serving Size: 2
Cooking Time: 12 minutes
Ingredients:
- 1 Cup barnyard millet
- 1/3 Cup urad daal /black urad daal
- 1/2 Cup brown rice poha
- 3/4 Tsp methi seeds
- 1/2 Cup water for blending
- Salt, to taste
- Handful basil and methi leaves, finely chopped
Cooking Method:
- Rinse the millets 2 to 3 times. Add poha & lentils and rinse again. Drain out the water and then soak with 3 cups of water for 6 to 8 hours.
- Drain out all the water and add to a blender and blend with salt & water. The idli batter consistency will be like pancake batter.
- Let the batter ferment in a warm- dry place for roughly 8 hours.
- Pour the batter in idli mould and steam for 10-12 minutes.
- This batter works well to make uttapam as well.
- Enjoy the same with moringa leaves chutney or brahmi tambuli. This is the only way to add greens to this recipe. the tambuli can be made with vegan curds or simply water and grated coconut.
