Barnyard Millet Idli

Ingredients

• 120 g barnyard millet (samak), soaked
• 40 g urad dal, soaked
• 1/4 tsp fenugreek seeds
• 1/2 tsp salt
• 80 ml water as needed for grinding
• 1 tsp oil for greasing moulds
• 6–8 curry leaves, optional garnish
• 1 green chilli, optional in batter

Preparation

1. Rinse millet, urad dal and fenugreek; soak 4–6 hours.
2. Drain; grind to a smooth thick batter with water.
3. Mix salt; ferment 8–12 hours until slightly risen.
4. Grease idli moulds lightly; pour batter into moulds.
5. Steam 10–12 minutes until a toothpick comes out clean.
6. Rest 2 minutes, unmould; serve warm (chutney optional).