Ingredients
- Kodri (Foxtail Millet) :1 cup
- Urad Dal (Split Black Gram) : ½ cup
- Poha (Flattened Rice) : ¼ cup
- Fenugreek Seeds (Methi Dana) : ½ tsp
- Salt : to taste
- Water : as needed
Preparation
Rinse kodri millet and urad dal separately.
Soak kodri and fenugreek seeds together in water for 6 hours.
Soak urad dal separately for 6 hours.
Soak poha 15 minutes before grinding.
Drain and grind urad dal with some water until smooth and fluffy.
Grind kodri and poha together until smooth.
Mix both batters, add salt, and let it ferment overnight (8-10 hours).
Grease idli molds with oil.
Pour batter into the molds, filling ¾ of each mold.
Steam in an idli cooker for 12-15 minutes.
Insert a toothpick to check if it comes out clean.
Servings: 10-12 idlis
Notes
- Ensure the batter ferments well for soft idlis.
- You can add grated vegetables like carrots or spinach for added nutrition.
- Serve with coconut chutney and sambar.
