Saturday, 8 October 2016


Do try Kodo millet idlies ! They are looking dull yet soft and tasty combining with any south Indian side dishes such as coconut chutney, sambar, coriander chutney or thuvayal. 

How to make these soft idlies?


Kodo millet fresh flour 500 gms
Urad dal (whole) 100 gms
Fenugreek seeds one spoon
Salt to taste


Wash and  soak the urad dal with fenugreek seeds with adequate water for three hours.
Grind the urad dal and fenugreek seeds to a smooth and soft batter.
Mix the flour with this batter adding salt.
Add adequate water to an idli batter consistency.
Close with the lid and set aside to ferment for eight hours/overnight.
Mix well and pour the batter in idli mould and steam them in an Idli maker for eight minutes over a medium flame.
Remove the idlies from the mould using a wet spoon.
Collect in a serving bowl or hot pot.

Kodo millet idlies are ready to serve with the side dishes of your option..coconut chutney is the best choice to me.

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