Kodo Millet Kanchipuram Idly
Kodo millet Kanchipuram idly is a delicious and healthy variation of the traditional South Indian dish.
Ingredients
- Skinned Black Gram : 1 cup soak for atleast 2 hours
- Kodo Millet : 2 cups soak for atleast 6 hours
- Curd : 1 cup
- Oil : 1 tablespoon
- Desi Cow Ghee : 1 tablespoon
- Green Chillies : 5 or to taste
- Curry Leaves : 1 sprig
- Pepper : 1/2 teaspoon
- Cumin Seeds : 1/2 teaspoon
- Asafoetida : a pinch
- Salt : to taste
- Water : as required to soak grains, to grind batter, to steam idlis
Instructions
- Soak kodo millet and skinned black gram separately.
- Prepare a thick batter by using a wet grinder.
- Then ferment the batter for six hours.
- Heat ghee and oil in a pan.
- To it add slit chillies, pepper, curry leaves, cumin seeds, asafoetida and sauté them for a minute.
- Add them to the idli batter.
- Now add hung (thick) curd, salt to the batter and mix well.
- Take a tumbler/mould and grease them on the inner side with ghee and fill them half with batter.
- Pour water in idli cooker, place the tumbler/moulds and steam for twenty minutes on a low flame or until done.
Notes
CHUTNEY PREPARATION
Ingredients:
1. Roasted Sesame Seeds : 3 tablespoons
2. Dry Coconut : 1 tablespoon
3. Green Chillies : 5 (or to taste)
4. Salt : to taste
5. Mango (Aamchur) Powder/Lemon Juice : to taste (home-made powder)
6. Mint leaves : 1/2 cup
7. Oil : 11/2 tablespoons
8. Asafoetida : a pinch
Procedure : Add roasted sesame seeds, dry coconut, green chillies, salt, mango powder, mint leaves to a grinder jar and blend by adding little water. Heat oil in a pan. Add a pinch of asafoetida, turn off the stove and add it to the chutney. NOTE: This dish may be made occassionally because the ratio of black gram and
millet is 1:2 as against 1:3 or 1:4 adviced by Dr. Khadar Vali.
1. Roasted Sesame Seeds : 3 tablespoons
2. Dry Coconut : 1 tablespoon
3. Green Chillies : 5 (or to taste)
4. Salt : to taste
5. Mango (Aamchur) Powder/Lemon Juice : to taste (home-made powder)
6. Mint leaves : 1/2 cup
7. Oil : 11/2 tablespoons
8. Asafoetida : a pinch
Procedure : Add roasted sesame seeds, dry coconut, green chillies, salt, mango powder, mint leaves to a grinder jar and blend by adding little water. Heat oil in a pan. Add a pinch of asafoetida, turn off the stove and add it to the chutney. NOTE: This dish may be made occassionally because the ratio of black gram and
millet is 1:2 as against 1:3 or 1:4 adviced by Dr. Khadar Vali.
